Mehr Probiotika als jedes Darmpräparat | Sauerkraut fermentieren – einfach erklärt

Did you know that homemade sauerkraut contains more live probiotic cultures than most expensive over-the-counter gut supplements? In this video, I'll show you step-by-step how to easily make sauerkraut with just 3 ingredients – no additives, no unwanted fermentation, and guaranteed success. 💚 For your gut health and a strong immune system – all natural and affordable. 📅 Fermentation time I'll show you how to recognize the perfect time and how to ensure your sauerkraut turns out perfectly every time. 📣 Leave a comment below: Have you ever made sauerkraut yourself, or are you trying it for the first time today? 💚 For your gut health and a strong immune system – all natural and inexpensive. 📅 Fermentation time I'll show you how to recognize the perfect time and how to make perfect sauerkraut every time. 📣 Let me know in the comments: Have you ever made sauerkraut before, or are you giving it a go for the first time today? 💚 For your gut health and a strong immune system – all natural and affordable. 📅 Fermentation time I'll show you how to recognize the perfect time and how to make sauerkraut every time. 🛍 Practical & easy to navigate – so you don't miss a thing: 🛒 Find all the products from this video here: 🔗 https://amzlink.to/az0pQ4ALQCCKB * 👕 My merch – for all fermentation lovers: 🔗 https://bit.ly/4jDLYQy 💖 More from me: ➡ Become a member & see exclusive content:    / @emmabackt   📩 Questions, feedback, or your own ideas/requests? Leave them in the comments! --- 🍽 Ingredients: Salt to cabbage ratio: 2% salt by weight of cabbage ➤ Example: 1 kg cabbage = 20 g salt 🔥 With approximately 3 kg of fresh white cabbage and a glass weight, you can roughly follow these guidelines – depending on temperature and desired flavor: Minimum: 7 days at 18–22 °C to start lactic acid fermentation. Typically mild and sour: 3–4 weeks at 18–20 °C. Strong and sour: 6–8 weeks or longer, possibly stored slightly cooler (15–18 °C) to promote even fermentation. The glass weight only ensures that everything remains submerged in brine – it does not change the fermentation time. Important: Regularly check that the cabbage is completely covered and skim off any foam or kahm yeast. --- 🛒 Note: Affiliate links are marked with an asterisk (*). If you make a purchase through these links, I receive a small commission at no extra cost to you. Thank you for your support! 😊 0:00 Shredding the cabbage Kneading the cabbage with salt Binding Result #FermentingSauerkraut #MakeYourOwnSauerkraut #Fermentation #GutHealth #Probiotic #NaturallyHealthy #FermentedVegetables #FermentingMadeEasy #HealthyEating #BoostYourImmuneSystem #YeastWater #WaterKefir #Kefir #Sourdough #Lievito #LM #LievitoMadre #yeastwater #FermentedWater #Recipe #BakingWithLove #wildyeast #YeastDough #Kenwood #KitchenAid #Ramershoven #KittyProfessional