Sauerkraut

Sauerkraut

Sauerkraut Questions

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by 453 · about 6 hours ago

Since it seems I'm steadily losing my extra weight on paleo and finding what works in those regards, I've begun to focus my attention on some of my other issues. I've started eating sauerkraut recently, and I've been feeling a bit of brain-fog and... (more)

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PaleoGreyhound 0 · March 25, 2012 at 5:47 PM

Just for clarification sake, I think a Herxheimer reaction is a lot more severe than a brain fog...especially since it is caused by the "dying off" of some pretty severe pathogenic bacteria...Bartonella, Lyme disease, typhoid fever, etc. And it... (more)

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by 0 · about 6 hours ago

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 · about 6 hours ago

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 at 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 · about 6 hours ago

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 at 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 · about 6 hours ago

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 at 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 134 · about 6 hours ago

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 at 5:47 AM

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

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by 320 · about 6 hours ago

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 at 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 · about 6 hours ago

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 at 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 1232 · about 6 hours ago

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 at 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 4181 · about 6 hours ago

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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Michael_17 0 · January 31, 2013 at 2:17 PM

You don't need a crock to make kraut. Depending on how much you want to make you could do it in a jar with gasket (just make sure not to fill it to the brim), or a food grade bucket (home brew supply shops useful for this sort of thing). All you... (more)

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by 1495 · about 6 hours ago

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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Linds 0 · April 16, 2013 at 3:06 PM

Histamine is present in many fermented foods and too much histamine can cause some serious issues. If you have digestive issues like gluten intolerance or gluten sensitivity, the symptoms will be worse in you then they would be in people without... (more)

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by 0 · about 6 hours ago

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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eric_9 0 · December 29, 2012 at 5:46 PM

Hmmm, this link mentions Vitamin K but not K2 specifically. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2614/2 (more)

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by 573 · about 6 hours ago

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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grover 0 · October 18, 2012 at 6:07 PM

If your kraut was really 'off' no act of God or man could have gotten you to put it into your mouth. That being said, it sure sounds like your kraut is the trouble, the timing is just too right. Stop eating it for a week or two, and maybe double... (more)

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by 2341 · about 6 hours ago

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 · about 6 hours ago

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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Eugene_K 0 · August 22, 2012 at 11:12 PM

Probably it is yellow at the top due to contact with air. Ideally it should be totally submerged, you need to use some weight for this. It is ready when it stops producing little bubbles of gas and solution clears. I don't think it can become... (more)

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by 864 · about 6 hours ago

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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DePaw 0 · July 24, 2012 at 11:27 PM

Supplements aren't recommended but if they don't have any fillers they may not be a problem. Sauerkraut is eaten, or rather its juice drunk, because it is fermented and a rich source of probiotics. Vegetables you're not fermenting need to be... (more)

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by 110 · about 6 hours ago

I'm not up to making my own yet - is it OK to eat store-bought, refrigerated-in-a-bag-Kosher sauerkraut? All of a sudden I have a hankering for it.

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Karen 0 · July 19, 2012 at 11:58 PM

You'd miss out on the probiotics with the in the bag stuff. It's all pasturized which kills the good guys off. If you want to go premade, get some Bubbie's sauerkraut or some kimchi. Full of the reasons that fermented foods are good for you.

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by 30 · about 6 hours ago

So I??ve been reading a lot about how good sauerkraut is and I have even started making my own. Now the good thing is I really like it... but my question is, can you eat too much of it, so that it would end up having a negative effect instead? How... (more)

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Jay_15 0 · July 20, 2012 at 12:16 AM

IMO it is self limiting. Whatever you can consume is probably just enough :)

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by 496 · about 6 hours ago

hi is it possible to ferment cabbage in mason jars of sizes 1litre or 2litres as i just want to make small amounts if possible and on the top place the head of the cabbage to try to prevent any exposure to air? thanks

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Greg_7 0 · July 19, 2012 at 3:28 PM

I make kimchi in mason jars. (two gallons last weekend) I use half gallon jars, and leave about two inches on the top. Then I put a ziplock bag in the mouth, and just flip the zipper over the edge of the jar. Then I push the bag down onto the... (more)

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by 126 · about 6 hours ago

I love my picked veg, and have come across sauerkraut I know its blaphamy in here to buy it from a shop if its not unheated, but generally what is the nutritional breakdown like for it? also does it taste good? thanks guys P.s I did use the search... (more)

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Sol 0 · July 16, 2012 at 5:09 PM

If it's heated then the sauerkraut will lose the benefit of the good bugs that inoculate your gut. But, it will still have the benefits of cooked cabbage. But, if you're going to buy cooked cabbage that is referred to as sauerkraut you might as... (more)

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by 2328 · about 6 hours ago

today i tasted my sauerkraut for the first time after a week of fermentation and i was very surprised to find the cabbage was not crisp at all. other than that though it tasted as all of my other sauerkrauts have. there was a time during the week... (more)

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Sol 0 · June 18, 2012 at 1:28 AM

My experience with fermenting cabbage is that it's really obvious when it's gone bad, i.e. it smells quite off and my body wouldn't want to eat it. But, to be safe - if in doubt, throw it out. However, if it's already been fermenting for a... (more)

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by 557 · about 6 hours ago

Ive been tryign to eat sauerkraut for awhile now plain and i HATE it. Eating it is a chore.. so eventually i stop eating it. Im hesitant to put in on/in my regular meals. Do you get the most benefit from probiotic foods when they are eaten... (more)

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jesuisjuba___paleorepublic_com 0 · May 08, 2012 at 11:02 PM

Ok, first lemme give you a +1 for asking. So here's the deal. My rule: you don't like it? You don't eat it. If you're intrigued and wanting to experiement? Do it. Experiment still a big fail-eo? That's cool, move on to the next item. Fermented... (more)

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by 0 · about 6 hours ago

Hello, I made a batch of homemade sauerkraut back in march, and it was going really well until last week. It initially was smelling krauty and and as it should, I checked it in the crock most days, stirred it and it was percolating nicely. We ate... (more)

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Alex 0 · April 14, 2012 at 1:48 PM

Diluting your brine with fresh water was not a good idea. My advice: ferment kraut at room temperature for 10-14 days and then put it in the fridge to age.

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by 1418 · about 6 hours ago

I have made many batches of sauerkraut before and all of them have turned out fine, but the batch I made about a day ago is a little gooey. I'm not sure if adding onion is the reason why, but this is the first time I'v done that. I know its still... (more)

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Sara_S_ 0 · March 20, 2012 at 12:03 AM

Mine gets gooey sometimes, too, with the cabbage basically disintegrating. I attribute it to not enough salt. When it happens to me it can't be recovered. I wouldn't risk eating it.

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by 656 · about 6 hours ago

So, I have a fermenting crock, I made some sauerkraut on the 29th of Feb. Noticed a moldy smell, and checked it today. There were ruffley white fuzzy lichen looking things, so I went to throw it out. After taking off the mushrooms I removed the... (more)

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Alex 0 · March 18, 2012 at 7:38 PM

I'd say that was just mold and/or yeast growing on the surface. In the anaerobic environment down in the brine, the sauerkraut is probably just fine. Undesirable aerobic organisms are why fermenting containers with air locks make fermentation so... (more)

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