posted
I just took a fermentation class and sauerkraut was discussed. The woman who taught said that the sauerkraut sold at the store was not fermented; they add vinegar and so it is pickled. Pickling is quicker and so better for the bottom line. This being the case, it is lacking in all the probiotics that are so good for the intestines and immune system.
She used Perfect Pickler to make her kraut. There is site called http://www.pickl-it.com/. It is more expensive. Good to make your own and it tastes somewhat sweet.
Posts: 705 | From WA state | Registered: Jul 2011
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RZR
Frequent Contributor (1K+ posts)
Member # 20953
posted
I have made sauerkraut before and it is very easy and delicious. I wouldn't pickle it because of the lost health benefits.
-------------------- Tick bite May 2009 Diagnosed June 2009 Posts: 2329 | From SouthEast | Registered: Jun 2009
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posted
True, it is easy to make your own, but you can buy raw sauerkraut at the store. It's refrigerated and will say "raw." It is the kind with the health benefits. Most sauerkraut at the store is pasteurized, which kills the probiotics.
I ate tons of it to heal my gut, both store bought and made at home.
I also made kefir at home. I got the grains at kefirlady.com
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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ukcarry
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posted
I have just made a batch of fermented veg and am eating some at one meal daily.
My question is, if I cook some lightly, do I lose all the probiotics?
Posts: 1647 | From UK | Registered: Nov 2008
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Version 1 3 heads green cabbage, shredded in a food processor 1 bunch kale, chopped by hand (optional): 2 cups wakame ocean vegetables (measured after soaking), drained, spine removed, and chopped 1 Tbsp. dill weed
Version 2 3 heads green cabbage, shredded in a food processor 6 carrots, large, shredded in a food processor 3 inch piece ginger, peeled and chopped 6 cloves garlic, peeled and chopped
To Make Cultured Vegetables 1. Combine all ingredients in a large bowl
2. Remove several cups of this mixture and put into a blender.
3. Add enough filtered water to make a "brine" the consistency of a thick juice. Blend well and then add brine back into the first mixture. Stir well.
4. Pack mixture down into a glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
5. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
6. Roll up several cabbage leaves into a tight "log" and place them on top to fill the remaining 2 inch space. Clamp jar closed.
7. Let veggies sit at about a 70 degree room temperature for at least three days. A week is even better. Refrigerate to slow down fermentation. Enjoy!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
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