Homemade Sauerkraut - Fermented in Crock & Canned

Finally someone who literally just does what the title says, instead of a lot of extra nonsense about their kitchen, kids, dogs, or life, sometimes we just want the instructions, plain and simple, this was perfect!

Finally, a video to the point, with no fancy intro, or other unnecessary dialog or images. TY!

Thank you for respecting our time and getting straight to the point!

You did a fantastic job of explaining your process. Much appreciated

What an absolutely brilliant, straight to the point video! Thank you very much!

Thanks Phil. Best presentation I’ve seen. Easy to follow and to listen to you. Will definitely follow your steps.

Thank you, Phil, for making it so easy to understand how to make sauerkraut. I have watched several videos and your video was so easy to understand. We have a large garden with plenty of cabbage. I have never made sauerkraut before but I want to try it this year. I really appreciate you sharing this video and making the job so much easier

Thank you for sharing this recipe and process

Thank you, Phil! Very helpful info on canning and fermenting in crock. I have been using gallon size jars, but it is so difficult to keep kraut submerged due to narrow opening. I will, definitely invest in a large crock! Thanks again. I like your channel. Can’t wait to see all videos!

Great video! Thank you. And thank you for answering questions others had which helped me immensely.

This was a great video short and showed everything and to the points. I did this and worked out just like this video thank you so much

You are amazing thank you. This is exactly what I was looking for!

MERCY, Phil! I'm slobbering like a mad dog! Cheryl has done this but because of blood pressure issues I just get it once in a while. When I was growing up I had a REALLY great Great Aunt that'd fry me up a quart of pickled beans and corn in an iron pan every time I went to see her. I sure do miss her because she was GOOD at whatever she did. So, happy spring there I hope. I got 1/3 of a bag of clippings off the back yard last week. 30's for lows but Cheryl has a greenhouse and space between the ramp and house with edibles. YUM!

Just wanted to leave you a comment and say thank you for the great video. Just started our first batch of kraut this Friday, we used this as our guide.

To the point. Very helpful. Thanks!

What a great video. Thank you!

Shared this on another platform. Thanks.

Thanks for the great video, very helpful.

Awesome 👏

That's almost exactly how I do it, comes out delicious. But if you want to preserve beneficial bacteria there's no need for boiling souerkraut. I just disinfecte the jars and lids in boiling water, dry them out well, use a sterile spoon, and fill them with sourekraut. I also don't wait two months. I do it after a few days to a week of cabbage being in a crock. The souerkraut will keep fermenting, so if you want to stop the process put it in a fridge or a cool place. But if you don't it will be just more sour. This way you preserve beneficial bacteria and it works like wonderful natural probiotic.