Polish Sauerkraut

Traditional Polish sauerkraut made in the same way for hundreds of years. Simple ingredients yielding good nutritious food are always welcomed. Perfect on Beer Brats!

1 Head White Cabbage
1 or 2 Carrots
2 TBSP Peppercorns
1 QT Spring Water
2 Generous TBSP Sea Salt

Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme songs From The Past. c. 2009 Big Eye Music. Used by permission.

Hello everybody Welcome to the sienda rivet here today we are going to make homemade Polish sauerkraut uh it’s going to take some of that lacto fermentation process that you saw when I made the fermented carrots and uh promises to be good this is the first time of me making it so let’s get

Started right the first thing we want to do is uh grate about a carrot and a half and and that’s what makes it Polish sarraut Polish sarraut just has carrot cabbage and black peppercorns none of all that junk carway seeds and fennel and anything else and next we’re going to

Chop the Cabbage just like that so we got the cabbage and the carrots in the bowl and uh we’re going to throw in some pepper corns I’m going to have to do this in two iterations because only half cabbage did this so then we just got to get our

Hands in there and mix everything together very well and that’s what it looks like when it’s ready uh don’t be afraid to get AB abusive with a cabbage when you’re mixing it uh if you crunch it up and Smash It and twist it a little

Bit uh it’s going to be even better now we got to make the brine uh you have to make sure that you utilize water that is not chlorinated tap water is no good it’s got orine in it it’ll kill the bacteria that we want uh distilled water doesn’t really have the minerals you

Want but that’s that’s okay in a pinch uh what I got here is a bottled spring water it’s got you know minerals and whatever else comes from Natural Springs that’s perfect and for every quart of water uh two generous tablespoons of sea salt or coer salt um you just want to

Use salt that is not iodized um iodine will kill the bacteria as well okay so we’re going to stir this until it dissolves all right what we got here is a quart a largemouth 1 quart uh canning jar uh you don’t have to sterilize them just wash them out real

Nice and rinse them and we’re good um then we’re going to take the cabbage and the carrots and what we want to do is we want to stuff them in there very very very tightly and uh again if you beat up the cabbage and tear it that’s better

Because it’ll allow some of the liquids of the Cabbage that we want to start coming out and uh that’s going to help with fermentation and you’re going to use the end of a spoon or something to really mash them down in there cuz you want this pretty tight and um you see

What I’m doing okay so join me when we uh fill up the jar so we got the jar filled up very very tightly and you want to fill it up to about the shoulder you want a little breathing room because uh now we’re going to add some of our

Brine and we want to add the brine till it covers the top of the Cabbage like that okay now I bought these handy dandy devices they’re glass and they’re designed specifically for this and I bought the size for the Wide Mouth Jars and you just put that like so and that’s

The weight um they’re not quite snug so it’ll allow the liquid and the gases during fermentation to come out from around the perimeter uh beautiful and with it being glass it’s inert and completely safe to encourage and not uh influence the lactobacteria so what we’re going to do uh that’s it

Now we’re going to set them here on a on a plate uh in the kitchen counter for about 7 to 9 days um you can see we want it’s starting to Bubble wow that’s quick um and we’re going to ferment it and we’re going to set it on a plate because

Eventually it’s it’s going to gas out and liquid May spill over but uh that’s it uh I’m going to pack the rest of the jars and uh join me next week and you don’t forget to like And subscribe okay this is day three they are uh really activating

Quite a bit here uh you can see the liquid has bubbled over and uh there’s quite a lot of gas action there uh bubbles of fermentation going on and you’ve noticed the uh liquid has become cloudy that’s exactly what we want that shows that the uh lacto fermentation is going

On all right it has been exactly 7 days later um and the KL SLA or excuse me the sauerkraut is smelling delicious you put your nose over here and it smells just like sauerkraut out of a jar that you get at the grocery store um you can see

How over time uh it’s compressed in white so important to pack the jars so tightly uh because ideally you want it to have that much KLA or C crout at the end but it comes down and I obviously didn’t pack this one as tightly as I did

That one um this is the handy dandy glass thing that weights it down which work perfectly oh just absolutely and down inside this there’s all kinds of sediment and um markings for from where it bubbled over so we’re going to go ahead and drain it and taste

It okay so here we have it drained uh this is about half the jar that fit in this bowl and I can’t say this enough it smells so good it’s just got that classic SAU Kut smell and if you like Kraut this is so far this is what you

Need now the first thing I’ve noticed is is the Cabbage doesn’t look all soggy and translucent like you find it uh in storybot co uh sourkraut but let’s go ahead and try it okay clearly got some crunch to it got the classic crop flavor I got to say it much milder though

Uh um I like it a lot it doesn’t have that flavor of ascorbic acid that they put into the Jarred ones uh for preservative this is really good and I like the carrot in it this is just your typical classic simple sarrow and uh one thing if you got somebody in your

Family that doesn’t like sauerkraut they say it’s too sour or too bitter they’re going to like this this is much milder and delicious now that’s not all I’m going to show you how I’m going to make it and serve it let’s cook some BRS this is

Delicious all right I got some beer BRS cooking over there let’s build this baby first thing we’re going to do is we got some deli style mustard with horseradish we got a coat the bottom of the roll now I got hogy rolls from the bakery so that’s going to be better than regular

Hot dog buns so we want to generously you know put some mustard in there cuz BRZ go so well with that now um we need the tongs and we’re going to Nestle in a steaming broth in the bun ow get in there look at that deliciousness now of course we need

More mustard on that never have too much mustard need some over there okay excuse me woo let’s go ahead and uh put some sauerkraut on there now you can see there’s Peppercorns in there I have tasted them they’ve already softened up a little bit with the brining but I do

Not mind Crunch and pepper corns I like them they’re delicious so there you have the uh beer BR with homemade sauerkraut and what else to go with it moose head logger let’s go ahead and enjoy uh let me go ahead and take a bite and I’ll tell you what it’s like Superb M man I love store bought sourkraut I like the iny face flavor but I do love this oh man um I’ll make this again for sure hey man chemical reactions in your kitchen lactose fermentation that’s the way to go thanks for watching people yall take care