Hi, Farmer Dean here, and we’re going to show you how to make sauerkraut. You only need four things:
Cabbage
Baseball bat
Something to push them down with
A mandolin
Look at that cabbage. Isn’t that pretty? So here’s my nephew shredding the cabbage. You want to watch your fingers. You don’t want to be cutting them off.
So we’re going to throw in three tablespoons of salt and about a teaspoon of caraway seeds. So I got my two neighbor kids over here, and they’re helping make sauerkraut. And you learned what the bat’s for. You have to take and pound all this to get the juice out so that it creates juice to make sauerkraut. We’re pounding this down. That’s that one tool that I showed you that presses everything down. And that’s so we can get 50 pounds of cabbage in a five-gallon bucket.
So this is what it looks like when you got 50 pounds done. I’m going to put a top on it, and I’ll have to let it sit for about a month and a half to two months down in the basement. So the top will get rounded so that you know that it’s creating gas. When it goes back down, you know that it’s done.
So I have this left over from last year, and I want to let you know that I’m going to test it. OMG, is that good.
