Introduction and Ingredient Overview
0:33
15:25
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At 0:33 in
How to Make Probiotic Pickled Cabbage at Home only 2 ingredients!
What happens here
The video introduces the project of making sauerkraut at an outdoor kitchen area. The presenter highlights that homemade sauerkraut is inexpensive, fun to make, and free of preservatives and artificial ingredients. He shows the main components: harvested cabbage, a 3-gallon Ohio Stoneware fermentation crock with ceramic weights and a water-seal lid, non-iodized pickling salt, and a digital kitchen scale. The core principle of adding 2 teaspoons of non-iodized pickling salt per 1 pound of cabbage is introduced.
Goal: Understand the project and gather necessary ingredients and equipment.
Tools and materials
- Chef's Knife — Slicing and preparing cabbage
- Cutting Board — Providing a safe surface for slicing cabbage
- Digital Kitchen Scale — Accurately weighing cabbage to determine the correct amount of salt
- Fermentation Crock Ohio Stoneware — Container for fermenting sauerkraut
- Fermentation Weights Ohio Stoneware — To keep the cabbage submerged under the brine
- Kraut Masher — Mashing cabbage to release natural juices for fermentation
- Cabbage Homegrown — The primary ingredient for sauerkraut
- Non-Iodized Pickling Salt — To initiate fermentation and draw out moisture