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Sauerkraut Questions

Sauerkraut

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by 0 · March 22, 2014 at 10:34 PM

I have some fermenting right now. It's been active for a little over 2 weeks. Nice bubbles, no mold and smells good. While I do enjoy the taste of homemade kraut, my main goal is to promote gut health. I've had bad back acne my whole life,... (more)

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by 0 · March 19, 2014 9:24 AM

I made a batch of sauerkraut using half of a giant green cabbage and about 2 tablespoons of salt. For the first week or so of fermentation, the brine covered the cabbage, but just barely. I actually forgot about the sauerkraut, so I didn't... (more)

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andrew 0 · March 19, 2014 9:24 AM

I use one of these and it is pretty much foolproof. Check the tutorials tab - useful stuff there http://www.probioticjar.com I also have a 5 litre harsh crock which is presently into the 2cnd week of a 4 week kraut ferment.... (more)

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by 0 · March 06, 2014 5:38 AM

I found it in the refrigerated section at Kroger ($2.50). Package doesn't say whether it was pasteurized or not. Ingredients are: "Cabbage, Water, Salt, Sodium Benzoate as a Preservative, and Sodium Bisulfitefor Color Retention." ... (more)

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Janknitz 0 · March 06, 2014 1:24 AM

I don't know for sure but I don't think so. This is why: 1. It doesn't say "fermented" or "live cultures" on the packaging 2. It contains preservatives: Sodium benzoate and sodium bisulfate. Living food is rotting food. That's the... (more)

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by 0 · February 27, 2014 5:26 PM

Alright, I just bought a fermenting pot. My hubby and I would like to make sauerkraut. There is a dairy allergy so we will need to use only salt or vinegar for ours. Now I am a timid person and so scared about doing something wrong and making... (more)

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raydawg 0 · February 27, 2014 4:02 PM

You really don't need to buy special jars, nor use a weight. I just use a large 32oz glass jar that previously had ghee, and isn't BPA lined (you can see the metal in the lid on both sides) I punched a hole in the lid and placed an airlock... (more)

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by 5 · June 26, 2013 8:10 PM

I want to get the most out of the food and supplements I eat, and I need some help to figure out when to take what. I usually eat sauerkraut and drink broth with every meal. With breakfast I take some cod liver oil, and I'm also planning on... (more)

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Lily_4 0 · June 26, 2013 8:10 PM

You're doing like a kitchen sink kind of thing here. Which is dandy but it's best to try things elimination testing style. If you're not familiar with it, basically, it's eating non-reactive/ non-inflammatory foods only (like AI protocol even if... (more)

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by 3886 · August 30, 2013 at 12:22 AM

If I bought a jar of sauerkraut, but it was under-fermented, I mean barely sour, does it make sense to leave it out of the fridge for a while to continue its fermenting? It wasn't pasteurized.

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Lily_4 0 · June 06, 2013 7:28 PM

I haven't tried it myself but I imagine it should work. My current sauerkraut is taking 'forever' (for summer) because it's in a cool area, climate controlled. It seems to me the process just slows when cooler, so being refrigerated was slowed... (more)

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by 0 · May 26, 2013 8:25 PM

After I take my homemade sauerkraut from the crock and heat it for canning in jars does it kill the probiotics? I don't want to loose the benefits!

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Albert83BCN 0 · May 26, 2013 7:28 PM

This has been discussed before, see: http://paleohacks.com/questions/178405/questions-about-sauerkraut#axzz2UPkU4Z61 Seems it's better not to heat it. (more)

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by 2316 · June 04, 2013 4:03 PM

There's no where in my house that consistently stays under 75 degrees. I've heard cooler temperatures produce better flavor. Should I maybe put the kraut in the fridge during the night so the kraut goes through a range of temperatures throughout... (more)

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Trevor_2 0 · June 04, 2013 4:03 PM

I am concerned now!! I am making two 32oz jars of Kraut. They have been in a kitchen closet in the dark for 2 weeks now. We have had some very hot days in Pasadena in that time but most of the time it has been relatively mild, ecspecially... (more)

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by 40 · April 24, 2013 at 12:23 PM

I just started my second batch of sauerkraut (so I had a starter batch) and let it to ferment for a while. When it started, all the cabbage was submerged but I checked it today (I estimate about 4-5 days since it started) and not only was the top... (more)

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Lazza 0 · April 24, 2013 at 12:23 PM

Selicar, not sure what your photo shows but in my experience of making a couple dozen batches of sauerkraut I find it not unusual to have some yeast growing on the water and any bits sticking out. It does smell somewhat. Once I make a bad batch... (more)

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by 128 · April 04, 2013 8:46 AM

i went to pick up Firefly Kitchen Kraut for its probiotic content and had to have it sit in a cooler for 1.5 hours on my way home. Is its probiotic conent still good? Thanks!

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Happy_Now 0 · April 03, 2013 5:47 AM

Um, yes, unless you took a detour around the sun.

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by 2316 · August 15, 2013 at 10:15 AM

I've been paleo for a year now. I haven't changed anything in my diet in the past few days but I'm struggling to have my post workout carb binge right now and usually I'm dying for carbs post workout. It feels like a switch turned my appetite... (more)

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River_Song 0 · August 15, 2013 at 10:15 AM

Hi. I had the same thing happen to me, but after 5 months in very low carb. Look up Leptin resistance, the lack of appetite seems to me to be a good sign as it means my leptin resistance is either gone or wildly reduced. After 49 years of having... (more)

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by 310 · March 17, 2013 at 11:39 PM

I have never liked sauerkraut, you know that usual garbage that is heated to death that you can buy in supermarkets. A month ago I bought some raw sauerkraut and was amazed at the taste and liked how it made my upset gut (stomach bug) feel. I've... (more)

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Janknitz 0 · March 17, 2013 9:27 PM

There are recipes online if you want to add stuff like radish or carrot to it, but the basic recipe is simple: 1. Use an organic head of cabbage--it has the microbes you need on it already. 2. Peel the outer layers and rinse if needed, but a... (more)

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by 35 · July 06, 2013 8:56 PM

I'm looking to make some homemade fermented foods to get the benefits of the probiotics they produce. However, I was wondering if it would be possible to expand the range of beneficial bugs that grow in it. For instance, say I made some... (more)

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Paleotonic 0 · July 06, 2013 8:56 PM

I've now tried it twice with homemade fermented red cabbage (kraut). Worked great. Halfway through packing the cabbage into the glass jar I was fermenting it with, I opened an Align probiotic into it and then cut open a Dr Ohhira's probiotic pill... (more)

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by 1244 · August 01, 2014 3:01 AM

Hi all. I just purchased a jar of sauerkraut because it was fairly cheap and I've been wanting to experiment with fermented foods. I've heard they're especially good for improving one's digestion. I have never tried sauerkraut before and I have a... (more)

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Varelse 0 · February 08, 2013 9:25 PM

Sauerkraut, and fermented veggies in general, are great! They definitely help keep your gut flora in a happy state. They're also acidic from the lactic acid, which is good for many people's tummies. Especially on Paleo, because most acidic foods... (more)

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by 4176 · February 01, 2013 2:16 AM

I've been paleo for a while now and still have digestive problems, I'm thinking of buying a fermentation crock pot from amazon (£42 including shipping from Germany) after reading that probiotic pills are basically useless The only thing is I'm... (more)

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Soul 0 · February 01, 2013 2:16 AM

You don't need to purchase anything that's expensive to make or eat sauerkraut. I actually use old glass containers that used to carry honey for my sauerkraut. I can usually fit a little more than a half a cabbage in these containers. You can use... (more)

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by 905 · January 20, 2013 4:28 PM

I ferment my own sauerkraut, me & my kids just just eat it straight out of the jar...My partner & step-children aren't so keen....i was thinking of a way to introduce some to their diets without such an impact, i know that sauerkraut... (more)

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Matt_11 0 · January 20, 2013 4:28 PM

Look at pasturization protocols... 145F for 30 minutes. (VAT) 161F for 15-20 seconds. (HTST) 275F for 1 second. (UHT) Toss it in right before serving to get it warmed up, you'll have minimized die-off.

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by 1495 · June 30, 2013 1:33 PM

Since going Paleo, I'm no longer "backed-up"....however recently, things have been on the other side of the spectrum and I'm wondering if it's because I'm overdosing on probiotic foods. This has happened since I started making my own kombucha. I... (more)

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Joey_9 0 · June 30, 2013 1:33 PM

I would stop the kombucha for a while and just stick with the saur kraut because it sounds like things have gone downhill since adding homemade kombucha to your diet. The body ecology diet explains that kombucha is a wild ferment made from an... (more)

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by 905 · January 11, 2013 8:08 PM

I know similar questions probiotics have been asked but they tend to wonder into the supplement territory. So i am calling upon the PaleoHacks circle of knowledge for some info please. The places i have looked so far just tend to state what... (more)

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Colin_1 0 · January 11, 2013 8:08 PM

I think you have it covered with the fermented dairy: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3064404/ Check out all the strains present in the study intro, pretty cool, I'm glad I do kefir. (more)

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by 0 · March 10, 2013 4:22 PM

Hello Can anyone help me with a link to this question How much Vit K2 (MK-7) is found in Sauerkraut? I am looking for a value in mcg's Thanks

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blackappy 0 · December 30, 2012 1:56 PM

It's contingent on whether or not its red cabbage or white cabbage or whatever cabbage. Google is your friend. Well, sort of, on this one.

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by 10 · December 20, 2012 7:17 PM

I just made my first batch of sauerkraut, which has been fermenting for about 2.5 weeks in mason jars with airlocks. One of the jars had the brine get a little low, and there were some pieces sticking out of the brine. Things looked ok, I didn't... (more)

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VB 0 · December 20, 2012 7:17 PM

Traditional sauerkraut is made in an open barrel/bucket with a small wooden circle put on top to keep the brine down. I use glass jars with water as a press on top of those wooden circles. Most people use big large rocks. All the pieces should be... (more)

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by 575 · June 27, 2014 1:18 PM

Sorry for the gross topic. I realise these things can't be diagnosed online but I wanted to hear some paleohacksers opinions. I have been experiencing digestive issues for the last 2-3 days. I had just tried my first homemade sauerkraut for the... (more)

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raydawg 0 · June 27, 2014 1:18 PM

If you let any air in during the fermentation process, it's possible other bacteria got in there and caused trouble. A couple of years ago, I made some in the summer without using an airlock and it went off. Each time I ate it I ran to the... (more)

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by 2316 · September 08, 2012 at 11:41 AM

http://www.ncbi.nlm.nih.gov/pubmed/20403231 I've been reading a little bit because I just bought some bottled (dead) sauerkraut. I found a few readings that suggest your body can still use them. This is significant for me because about 2 days... (more)

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Eugene_K 0 · September 08, 2012 at 11:41 AM

I believe you brother! What you witnessed was truly a wonder! Seriously, I think it is true, that pasteurized sauerkraut is beneficial, for the following reasons: It is not possible to kill 100% of bacteria, so probably some remained. After... (more)

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by 2316 · September 14, 2012 at 10:11 AM

I'm trying to find a reliable source of probiotic to experiment with. I would make my own sauerkraut but i don't want to wait 4-6 weeks. I want something now. Everything seems to be pasteurized and/or bottled and dead.

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David_29 0 · September 14, 2012 at 10:11 AM

I agree traditional homemade kefir is so much better. But, compared to some other probiotic products like yogurt, store-bought kefir, like the one made by Lifeway, is great. One of the big differences is the lack of beneficial yeasts in... (more)

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by 15 · March 06, 2013 9:39 AM

I am making my first sauerkraut, but I don't know if it is ready, if I need to wait a little more or if it definitely is spoiled! Today is its 10th day. I used half cabbage with celtic salt and 1 shredded carrot. Now the kraut at the top is... (more)

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andrew 0 · March 06, 2013 9:39 AM

Heather, here is a helpful link. http://www.nourishingtreasures.com/index.php/tag/how-long-to-ferment-sauerkraut/ Now that my kitchen / house is warming up, I shall start the harsch crock sauerkraut in the kitchen for 3 days, then move it to the... (more)

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by 877 · October 02, 2012 at 12:22 PM

2 quick questions 1) Are supplements/vitamins allowed during the introduction period? (I take the essential supplements recommend here: http://perfecthealthdiet.com/recommended-supplements/) 2) Is sauerkraut considered (digestively) the same... (more)

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Nadine_Ryan 0 · July 31, 2012 3:01 PM

Taking supplements is not a bad thing on the contrary it's healthy as generally with our bad eating habits we don't get all the vitamins our body needs, and supplements can help avoiding deficiency. And if you need digestive try the king of... (more)