How to Make Sauerkraut | P. Allen Smith Cooking Classics

Filed under: Videos |

Follow eHow Home for daily tips: Join Allen as he talks about how to make the perfect sauerkraut…

Have something to add? Please consider leaving a comment, or if you want to stay updated you can subscribe to the RSS feed to have future articles delivered to your feed reader.

25 Responses to How to Make Sauerkraut | P. Allen Smith Cooking Classics

  1. Guys, I highly recommend WoodlandGardener’s videos if you are looking to
    make real Sauerkraut. Look up ‘German sauerkraut making – Authentic method’
    here on YouTube and you will find some very in-depth videos from someone
    who really knows what he’s talking about.
    If you are looking to enjoy the health benefits that come with Sauerkraut,
    then this video is not for you, as the process will destroy any and all
    beneficial bacteria which would be fermenting the Kraut and creating the
    lactic acid.

    I mean no offence to the maker of this video, but this is not the video
    which people should be following when pursuing the process of making their
    own Sauerkraut.

    srty srtyy
    January 13, 2014 at 3:47 am

  2. old German saying – “Never trust an american cook with a German dish”

    Snake In The Grass
    January 13, 2014 at 4:17 am

  3. So because of vinegar and boiling water it is not fermented, am I right?
    This is just preserved cabbage, but not a healthy fermented one.

    Linda Weiss
    January 13, 2014 at 4:24 am

  4. you are killing enzymes and good bacteria…not traditional and not healthy

    January 13, 2014 at 4:25 am

  5. Lol thats not sauerkraut this is pickled cabbage!!!

    King Perra
    January 13, 2014 at 4:32 am

  6. havent you stuffed the jars with cabbage too much? coz it takes somes space
    for cabbage to release its waters for fermentation to occur

    Audrey Adams
    January 13, 2014 at 4:39 am

  7. I tried this method an it was a disaster. When i went to try my kraut I
    went to take the lid off my jar and it was like someone shook a Coke bottle
    and asked me to open it. I lost most of the brine leaving my kraut high and

    Jason Zeisler
    January 13, 2014 at 5:31 am

  8. why are you putting vinegar and sugar in it!?!? 

    January 13, 2014 at 6:09 am

  9. Out of six quart jars 3 broke the seals and are now in the refrig. Didn’t
    like the flavor very bland. Was hoping for better results. I would
    rather make it in a 5 gal bucket for two weeks.

    Mike. King
    January 13, 2014 at 7:08 am

  10. It so happens years ago people prepared stuff like this when there were no
    fridges and so they also got their probiotics FROM ADINA to VANESSA HAPPY

    adina r. thomas
    January 13, 2014 at 7:54 am

  11. This video should be named “How to make PoisonKraut”
    Because thats the boiling water will kill the probiotics, and the vinegar
    and sugar will feed candida, mold, and all bad stuff.
    Way to go!…to the coffin….

    January 13, 2014 at 8:36 am

  12. My mom said it would blow off the tops or start leaking around the top of
    the jars as it gets good and fermented

    Honey Hole
    January 13, 2014 at 9:13 am

  13. vinegar puts the saur in saurkraut.. WRONG.. The cabbage is saur because of
    lactofermentation, made by bacteria naturally occuring on the cabbage
    leaves.. bacteria which you killed with the boiling water…. Don’t listen
    to this dude..

    Peter Möller
    January 13, 2014 at 9:34 am

  14. Do you even have an aunt?

    Tim Hart
    January 13, 2014 at 10:06 am

  15. True kraut is made by shredding cabbage into a very clean crock with the
    canning salt and tamp it down to get air out and put a weight on it. cover
    the crock and let set in a 70 degree dry spot. skim the foamy stuff off
    every other day after 7 days and the kraut should be ready to eat or can
    two weeks later. Get a Ball blue book for canning information.

    Ann Dennis
    January 13, 2014 at 10:25 am

  16. Well even though i read all the neg posts. I did it Just like he said. (how
    ever I did presser seal mine.) It worked just fine here it is 11 weeks
    after i made it and i opened one and it tasts good. its not strong like
    normal sauerkraut, but it has a great flavor to it, and the flavor is like
    a lite sauerkraut. in fact my wife likes this better then normal
    sauerkraut. The first thing we made out of it was a Ruben sandwiches for

    Just Me
    January 13, 2014 at 11:02 am

  17. This is American sauerkraut, not German people. There’s a difference.

    La Dida
    January 13, 2014 at 11:16 am

  18. if you do a Fermented sauerkraut then can it, do you think there may be a
    problem with the seals there too?

    Calchick7 .
    January 13, 2014 at 12:03 pm

  19. Very informative, I will try this when my cabbage ripens.

    Scott C. Johnson.
    January 13, 2014 at 12:30 pm

  20. what happened exactly? I was going to try it but won’t now. I want to make
    German kraut that is fermented then can it.

    Calchick7 .
    January 13, 2014 at 1:18 pm

  21. I thought you have to layer with salt and Ferment sauerkraut? how is this
    one different from that type?

    Calchick7 .
    January 13, 2014 at 1:19 pm

  22. I’m a certified as Master Food Preserver and can on a regular basis. I
    followed this video, replicated it. Seemed “fishy”. That was two weeks ago.
    The lids sealed alright THEN. Like other people have posted, I went to
    check on them today and ALL except one were NO LONGER sealed. The amount of
    vinegar he used is not enough to keep you safe. Toss it out and find
    someone less famous and more knowledgeable to learn from. Just because he
    is well known doesn’t mean he knows what he is doing just hype.

    January 13, 2014 at 2:01 pm

  23. He was saying it was so simple. Nothing is simpler than making real
    sauerkraut. It’s just shredded cabbage and salt. It makes its’ own water.

    Keeliey OHara
    January 13, 2014 at 2:14 pm

  24. look up youtube video’s on how to make sauerkraut, we make it in a crock
    with salt, and keep it in the basement for months. We can it or freeze it
    after months, but you don’t want to boil the great taste out of it.

    Tina Fisher
    January 13, 2014 at 3:01 pm

  25. This is not proper old fashioned sauerkraut and will not have the same
    health benefits.

    January 13, 2014 at 3:29 pm

Leave a Reply

Your email address will not be published. Required fields are marked *