How to Make Sauerkraut with Oranges for a Vitamin C Boost!

26 Replies to “How to Make Sauerkraut with Oranges for a Vitamin C Boost!”

1. Hi Sweet Friends, Learn How to Make Sauerkraut with Oranges for a Vitamin C Boost! ➡SUBSCRIBE to my channel: https://www.youtube.com/marysnest?sub_confirmation=1 WATCH NEXT➡ How to Make More Fermented Foods: https://youtube.com/playlist?list=PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6

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   ➡TIMESTAMPS:
   0:00 Introduction
   0:55 Equipment needed to make sauerkraut
   3:34 Sauerkraut ingredients
   8:33 The secret ingredient needed when making sauerkraut
   9:59 What is Akkermansia Muciniphila?
   14:03 How to make sauerkraut with oranges
   38:42 How to burp a jar
   40:57 How to use pH strips
   44:20 What is Kahm yeast?

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   Thanks for watching!!

   Love, Mary

2. Mary you explain things so well. I’m so excited to make this recipe. Thank you ❤????

3. I’m new to fermented foods. I currently have an unbalanced gut microbiome due to taking antibiotics for surgery, and I’m really suffering with it.
   I purchased a large jar of sauerkraut at the grocer to eat daily, and after a month or so in the fridge there are white spots on the top of the cabbage. Might that be mold? Is it safe to eat?

4. Hello Mary! Another treat of an educational video! Thank you so very much! ❤

5. I'm so intrigued by this Mary! I just love sauerkraut and have made it in a variety of ways, but never with citrus. I've got satsuma mandarins from my tree that I need to use up – do you think I can use them as a substitute for the oranges?

6. Unfortunately not everyone can use Apples because of allergies. Same goes for oranges ????.

7. Thank you for the video, can’t wait to try this. I’ve used your sauerkraut recipe with excellent results. I’m in love with your fermented salsa as well, have made it many times!! Thank you for what you do!!!

8. Also if we need real vit c wheat grass is the highest source but only if fresh not pasteurized and store bought, frozen or dehydrated since it ruptures the molecule ????

9. I recently learned from a MD Youtuber that Sauerkraut naturally contains extremely high levels of Vitamin C.

   I love the stuff on bratts but find it difficult to pair with other meals, do let me know if it goes well with something else!

10. Mary, I just love you so much. I’m a mom to 8 children and started down the nourishing traditions life about 10 years ago. Your channel has been invaluable to me and my family. God bless.

11. Thank you, Thank you, Thank you Mary! I have been wanting to do this, and there you are with the tutorial! GOD bless

12. Oh perfect! I'm making your fermented salsa right now, was going to also make saurkraut, and was craving some of your no knead sandwich bread ????

13. Baja Gold salt has the most % of minerals and less sodium than Redmons or Celtic Sea Salt.

14. I actually have a question could a person do this in a gallon jug same amount maybe add a little more liquid since I like the

15. I added an apple and going it made the kraut mushy. What do you suppose happened?

16. Wonderful video! I’ve made a few ferments from your videos which have turned out great. Have a question, if you put in a tablespoon of salt and later think you should put more in, would that hurt the process by doing so?

17. Hi Mary, I definitely need the help with gut health. I'm curious if adding the the Apple and Orange changes the taste or makes it sweet. For me, the more sour the sauerkraut the better. I'd like to know before I try it.

18. Hi Mary, forgive me if someone's already asked this but with this work with red cabbage? Thank you

19. Looking forward to trying this! Thanks for mentioning about preferred method of cleaning fruits when using the whole thing, including peels!

20. I buy 100 pounds of cabbage at a time. It's so awesome.

21. Wonder, as always!❤️If my sauerkraut is at 4.6 or lower at week 2 but the flavor isn’t where I’d like it to be, can I let it continue fermenting longer out of the fridge?

22. Do you have to have a plastic lid

23. Sounds like a good idea.
    ????????????????????❤????????????

24. I am sure is great but your video is toooooi long

25. Thank you Mary! I Love your channel ❤
    I have made Korean kimchi many times, which has a slurry with cooked sweet rice flour. I leave it out on the counter for two days and then put it in the fridge. Kimchi can be eaten fresh even before it ferments.
    I watched your last video for basic sauerkraut- I made it!
    I was going to give some to my German friend but decided not to- I didn't think it fermented correctly. It was too salty and not tasty. BUT YOU ANSWERED WHY IN THIS VIDEO! I did not leave it out long enough! I refrigerated the batch after two days! I now have tasted the kraft today and it is getting better! Thank you Mary! ❤ Guess this is my learning curve! God Bless you and family!

26. I'm allergic to citrus peel but I made some saurkraut with cabbage, apples abd caraway. Very good

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