German Sauerkraut Canning

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German Sauerkraut Canning. In this video I show how I preserve my sauerkraut into jars. I started with 5 medium cabbages and it made 17 500 ml jars. On jar i…

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25 Responses to German Sauerkraut Canning

  1. hey is it okay if i use part of this video for a project for class?

    Grant "Casual" Baumgardner
    March 26, 2014 at 3:38 pm
    Reply

  2. So when you are boiling the cans with kraut are they sealed and closed
    already? Or you do that afterwards? Thanks, Zoe 

    AF0093
    March 26, 2014 at 4:20 pm
    Reply

  3. I hope my batch turns out as well as this one did….thank you again for
    sharing your method.

    canneronecannerone
    March 26, 2014 at 5:06 pm
    Reply

  4. Hey first off you have the best kraut making videos on youtube. And yes,
    I’ve watched every one :p I am going to start making my kraut as soon as my
    crock arrives. I have a question though, would it be acceptable to add a
    liter of brine(water/salt) instead of a liter of just water when heating
    the kraut? Provided of course that the kraut is not too salty already.
    Thanks again and I look forward to more of your great vids

    Robbie
    March 26, 2014 at 5:43 pm
    Reply

  5. Love love you kraut videos! Can’t wait to make this to give to my German in
    laws for Christmas!! They are like 4 generations American but love their
    German heritage! Will sub you and check out your other videos!

    Sandy
    March 26, 2014 at 5:47 pm
    Reply

  6. Does boiling the cabbage destroy the good-for-you bacteria formed in the
    fermentation process?

    Suzanne Olsen
    March 26, 2014 at 6:38 pm
    Reply

  7. I’ve been watching videos on sauerkraut as I am planning on making my first
    batch in January. I watched all 3 of yours and they are by far the
    clearest, most detailed videos out there. Thank you so much for posting
    these. My husband’s family is of German descent. I am looking forward to
    sharing my own sauerkraut with them. Blessings!

    BakingNana
    March 26, 2014 at 7:00 pm
    Reply

  8. Im going to go find it. Thanks:)

    Itsme me
    March 26, 2014 at 7:41 pm
    Reply

  9. Your sauerkraut looks amazing! Except for my youngest son, my whole family
    loves sauerkraut, especially with sausage and potatoes.

    Gardeninggirl1107
    March 26, 2014 at 8:13 pm
    Reply

  10. Did you rinse the sauerkraut before heating it?

    LadyNorma Beth
    March 26, 2014 at 9:01 pm
    Reply

  11. Yes you use all of the brine and you may want to add even a bit of water so
    that you have enough liquid to cover the kraut once you filled your jars.
    Enjoy and thanks for watching. Cheers Ulrich

    WoodlandGardener
    March 26, 2014 at 9:41 pm
    Reply

  12. No, canning anything containing meat is a different process. Cheers Ulrich

    WoodlandGardener
    March 26, 2014 at 10:12 pm
    Reply

  13. Apfelstrudel, don’t say that word otherwise I can’t sleep tonight and I
    have to get up and start baking. I told you I have a baking addiction. I
    love Apfelstrudel and make it dough from scratch which is the hardest part.

    WoodlandGardener
    March 26, 2014 at 10:44 pm
    Reply

  14. Hi John, yes canning kills the probiotics. Historically cabbage was
    fermented in order to preserve it and to make it more digestible and was
    cooked before eaten. Cheers Ulrich

    WoodlandGardener
    March 26, 2014 at 11:16 pm
    Reply

  15. Best canning sourkrout video on youtube I have seen.

    Itsme me
    March 26, 2014 at 11:29 pm
    Reply

  16. Yes I have a video on how I make sauerkraut just search my channel and you
    find it. You should watch that video for sure. Cheers Ulrich

    WoodlandGardener
    March 27, 2014 at 12:24 am
    Reply

  17. Thank you for this video. I am researching sauerkraut so I can make and can
    my own. The store bought is not my favorite and it is very pricey. My
    grandma had a big container that holds about 20 US gallons. That is a
    little too much for my small family. :)

    Cheeky Saver
    March 27, 2014 at 12:40 am
    Reply

  18. Hi Quentin, yes it does kill the probiotics but because I don’t eat it up
    fast enough would go soft. That is why I can the kraut that I can not eat
    fresh. Cheers Ulrich

    WoodlandGardener
    March 27, 2014 at 12:45 am
    Reply

  19. Hi Ulrich, I am going to try to make my own sauerkraut. I have a question
    about canning it. When you can it does that kill the probiotics? Thank you
    so much for all the videos you do.

    John Savage
    March 27, 2014 at 1:28 am
    Reply

  20. Can you put ham and kraut in the the jars. Because we eat German bread.

    queenbeebooker
    March 27, 2014 at 2:10 am
    Reply

  21. I enjoy your videos, but have one question about heating the sauerkraut to
    can it. Doesn’t that kill all the good probiotic enzymes?

    Quentin Van Deusen
    March 27, 2014 at 2:15 am
    Reply

  22. Hi, just check the kraut often to see the level of fermentation because the
    batch in this video too 2 weeks but I had other batches that took way
    longer to get sour enough. Maybe the type of cabbage? Not sure why …
    Cheers Ulrich

    WoodlandGardener
    March 27, 2014 at 2:30 am
    Reply

  23. Oh good, I’ll look forward to it :) When I make it, it’s very simple –
    wonder what you’ll come up with!

    Gardeninggirl1107
    March 27, 2014 at 2:39 am
    Reply

  24. Hi gardening girl again. You have become already the most dedicated
    supporter of my videos. Thank you so much! I was planning to make
    sauerkraut, sausage and potatoes next weekend because this is a very German
    dish. I will make a video about it.

    WoodlandGardener
    March 27, 2014 at 3:11 am
    Reply

  25. Homemade sauerkraut is way better. Cheers Ulrich

    WoodlandGardener
    March 27, 2014 at 4:08 am
    Reply

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