Sauerkraut

Sauerkraut

Sauerkraut Questions

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by 0 · about 22 hours ago

Hi everyone. I'm new to sauerkraut and i'm looking for some time saving shortcuts for the preparation. Do you have to make a fresh batch everytime or can you just add fresh chopped cabbage to your existing culture and stir it in with added... (more)

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Janknitz 0 · October 27, 2014 at 9:18 PM

"Maybe i'm doing it wrong but it took ages just to get enough juice to cover it." Really?  It shouldn't if they are fresh, organic cabbages.  I almost always get more liquid than I need.  Supermarket cabbages sometimes travel a... (more)

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by 453 · about 22 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 22 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 22 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 3979 · about 22 hours ago

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 at 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 2341 · about 22 hours ago

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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Lily_4 0 · June 04, 2013 at 3:44 PM

Loads of experience! I grew up making sauerkraut in a house without a/c in the Midwest (summers get up to or over 100F and it's always 80-100% humidity). Check your kraut early and often. We used a crock, this maintains temp better than glass... (more)

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by 40 · about 22 hours 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 2341 · about 22 hours ago

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 35 · about 22 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 22 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 22 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 915 · about 22 hours 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 22 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 915 · about 22 hours ago

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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hackadoodle82 0 · January 11, 2013 at 7:32 PM

I think the best one is the one you will eat! If you don't like any of them in particular why make it? For me making kefir or yogurt would be the lowest on the list because they are my least favorite. Now pickles on the other hand, I can make... (more)

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by 0 · about 22 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 22 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 22 hours 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 22 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 22 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 35 · about 22 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 22 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 22 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 22 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 60 · about 22 hours ago

Just received a Harsch crock. The instructions are to leave it in the kitchen for 2 - 3 days at 71F, then 4 - 6 weeks between 40F and 59F. It's 100F outside; the inside temp stays around 80F. Two questions? 1. Is 80F too hot to even think about... (more)

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Sol 0 · June 09, 2012 at 10:23 PM

I've fermented cabbage in jars during the summer and it comes out fine. Things ferment faster in the summer so that's something to keep in mind. I used to have a Harsch pot but gave it away to a friend who was fermenting much greater quantities... (more)

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by 557 · about 22 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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