I am also Slavic, from ex Yu. We usually add salt directly into the cabbage, massage it a bit and let it release its own juices. Then we do the same as you do. Sometimes we add tart apple slices instead of the carrots, just to speed up the fermentation.

I'm so glad I found your videos. I'm 66 and that's how my grandma made sourkraut.and that's hou she would serve it. I love it and you are so right it's so very very good for you too. Love you in Christ and God bless you and your family

Nothing better than potato and sour kraut.

This is the best, easiest to make, delicious, and clearest sauerkraut recipe on the web. Thankyou for keeping the old style ways, going forward.

I am Romanian and this is exactly the way my mom, Grandmother and I make sauerkraut.  We spice it with dill and summer savory rolled up in cheesecloth packages. We put it up in November so it is ready for Christmas dinner of stuffed cabbage. We also sour whole cabbage leaves for the dish. My grandmother and mom are gone now but I am so happy to continue this tradition. Every time I make it I think of them and I'm sure you thinkof your family as well.  Thank you for the wonderful video!  Peace to you and your family.  Pofta Buna!!

We had a big family and put it up in a 90 gallon wooden barrel. Sliced it up with a wooden frame very sharp slicer with a sliding box to hold the cabbage. Just put a layer of cabbage in and salt down, pound down the layers with a piece of peeled log with handles, continue this process until the barrel is close to full. Place some leaves on top if you like sour cabbage rolls. Put a board on top and a round rock to hold it down. When fermentation is finished then can it in jars. Went to a crock when the family became smaller. This method was brought here from Croatia by my Dad.

Canning and pickling salt works real well and cheap!

Glad I found your channel.  I have Slavic family too (sadly most dead now) and sauerkraut was a big part of my growing up.  I'm making sauerkraut now!

If you massage your cabbage (in that big silver bowl) you won’t even have to use water. It makes its own cabbage flavored brine. Next time massage your cabbage with your salt and watch what happens! You will thank me for this tip!

I jyst LOVE Slavic women!  They're so talented!

Milton here from southeastern North Carolina. You say a lot - this is how Mama or Mama made this way. Horner and respect you have. Nothing but great.

Healthiest food on earth

Best part of your cooking is that your processes are easy and straightforward. And delicious!

My family loves the fermented cabbage with this method. My son especially. He says the more garlic & peppercorns the better!

Tried your mother's recipe and I love it!  The health benefits are amazing! Can't live without the Kraut!

Love this. The closest to the way to the way my mama made her kraute of anyone on You Tube. The difference is she didn't use peppercorns or brine. She stuffed all her qt or half gallon jars with the shredded cabbage then added salt to each jar and filled them with well water. She Placed them in the cellar and we ate kraute from canning season to canning season.  None of this beating and squeezing the cabbage to death before putting it in the jars.

My grandfather was PA Dutch.  He made crocks of it from his garden.  Watching You Tube during Covid I saw tutorials on making sauerkraut.  At that point I had moved in with my father to do at home assisted living.  We
talked about trying what I had seen and decided to try it.  The one we settled on was no water, just cabbage and pickling salt.  Just 1.5 teaspoons in a quart jar.  We pounded it with a wooden spatula to release the juice.  Never needed water. Never thought to add carrots.  I use the “pickle puck” on top to keep the cabbage under brine.  Use a “pickle pipe” and ring to top so the gas escapes.  Got those on Amazon and they are great to have.
My father absolutely loved having the home made and ate it 2-3 times a day.  Perhaps it helped us not deal with the covid going around.  He passed in 2022 at 97 years.

Take 3 long fresh not too hot  green chillies chop it to half inch pieces and add with the carrot and mix well then add brine. Green chilli adds flavor and taste.

My grandfather (who was Russian) taught me how to make this when I was in my 20s. 30+ years later, I still make it the same way. If I make it for the refrigerator I ferment for two to three weeks using cabbage and carrots with salt. If I am making sauerkraut for canning, I use cabbage and salt only and have it ferment for 4 weeks, then I can it in quart jars ready for meals in my pantry. Never used water. Great video!