EASY CLASSIC German style SAUERKRAUT

Video Description

This is a classic German-style sauerkraut, made with just cabbage, salt, and a hint of caraway seed for its distinctive warm, earthy flavour. The natural fermentation process transforms simple ingredients into a tangy, probiotic-rich preserve that supports digestion and is packed with gut-friendly microbes. No vinegar, no cooking — just tradition and time. It’s crunchy, sour, and aromatic, and only gets better with age. The caraway seeds add a subtle anise-like note that’s often found in Bavarian versions and pairs beautifully with sausages, pork, or even grilled cheese. This makes for a great weekend project, as it takes 5-7 days before the first taste test, which puts you on track for the following weekend. Bottle and eat! 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes. https://www.youtube.com/c/BackyardChef Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyardchef 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, COLIN H, Tina McFarland, Scott Muma, Pat Phares, bobbi nan rinker, John Jones, Paula Funnell, Sean Martin, Jean Batty, Kelly Angel, Janice Vineyard, Lori Diaz, Jean Batty, David Lalonde, Alien8you, Bill Aronec, Michael Ginns, Mike Trump, Max Currie, Belinda Green, Ralph Smith, Deri and Bob Amason, Laura Austan, Yvonne, Malcolm Peacock, John Baird, Franz Domurath, Kim Kayoda, Richard Harris, John, Bobbi, Chrissy Kana, Stephen Short, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Budgieboy, Kathleen Hayes, John Kennington, John Baldwin, Sharla Hulsey, Doug & Sunny Olsen, Debbie Evans, Jean Buckley, Chris Matheson, Tez Brennan If you would like to support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyardchef NEW FACEBOOK PAGE - https://www.facebook.com/groups/backyardchefscasualkitchen NOTE: You have to answer all membership questions to join it's fully automated and accept group rules Ingredients: • 1 kg (2.2 lb) green or white cabbage, finely shredded • 20 g (4 tsp) salt (non-iodised, pure sea salt) • 1–1½ tsp (2–3 g) caraway seeds (to taste) Optional - 2% saltwater brine: Mix 1 tsp (5g) of salt with 250 ml (1 cup) of cooled, boiled water. Cover the vessel loosely (not airtight during fermentation) and let sit at cool room temperature (18–22°C / 65–72°F) Begin tasting after 5–7 days. The flavour should be pleasantly tangy. Let ferment for up to 3–4 weeks for more pungent sourness. • Store in the fridge. • Keeps for 3–6+ months, sometimes even longer. • Must always stay submerged in brine to avoid mold or spoilage. • Still alive—it keeps fermenting slowly. #backyardchef #sauerkraut #probiotics PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.