Sauerkraut

Sauerkraut

Sauerkraut Questions

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by 453 · about 1 hour 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 1 hour 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 1 hour 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 1 hour 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 40 · about 1 hour ago

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 35 · about 1 hour 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 1 hour 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 1 hour 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 915 · about 1 hour ago

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 at 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 · about 1 hour 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 1 hour 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 1 hour 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 1 hour ago

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 2341 · about 1 hour 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 1 hour 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 110 · about 2 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 2 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 2 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 2328 · about 2 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 2 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 2 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 2 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 2 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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by 2178 · about 2 hours ago

Despite my history of disliking the stuff, I'd really like to be able to take in some sauerkraut because of its health benefits. I just bought live sauerkraut at Whole Foods, and unfortunately, it's not much better than any other sauerkraut I've... (more)

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VB 0 · March 06, 2012 at 3:23 AM

In my culture we make our own sauerkraut and we traditionally eat it almost every day. But it tastes differently than the one in Whole Foods. This is what we do in our culture: If sauerkraut is too sour, it means it has been over fermented.... (more)

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by 548 · about 2 hours ago

Anyone have any insight on the level of probiotics in purchased sauerkraut versus home-made? I know that sauerkraut from a can is "dead" but what about Organic Sauerkraut (jarred) that I buy from a whole foods store? I know that nothing beats... (more)

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Meg 0 · February 07, 2012 at 10:11 PM

"Raw" or "unheated" is what you're looking for. If it says "pasteurized" the microbes are gone. Glass is better than cans, but glass does not automatically mean unheated.

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