Sauerkraut

Sauerkraut

Sauerkraut Questions

2e5f13363108e147133f2db8fab3bda8
0
Votes
0
Answers
2
Views
2K
by 0 · 2 minutes 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)

7e1433afbb06c318c4d90860d493c49d
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.

7eba3d743671649c1e06cacce0ba4e77
0
Votes
0
Answers
2
Views
2.8K
by 1418 · 4 minutes 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)

7841848bd0c27c64353c583fb7971242
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.

662a4ea915eb7c758bdd797d77ead7b6
3
Votes
3
Answers
7
Views
1.1K
by 656 · 4 minutes 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)

7e1433afbb06c318c4d90860d493c49d
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)

76c885d7d27e6c83542ea493ca866dcd
4
Votes
4
Answers
15
Views
10.1K
by 2178 · 5 minutes 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)

F5a0ddffcf9ef5beca864050f090a790
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)

B2cadbf43bddfbb523b8a53155656188
1
Votes
1
Answers
3
Views
5.2K
by 548 · 7 minutes 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)

Df37dee1b45f564770863d8a74016cbe
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.

E2b72f1912f777917d8ee6b7fba43c26
5
Votes
5
Answers
4
Views
3.5K
by 2379 · 8 minutes ago

Hi there, sauerkraut juice contains a lot of lactic acid, some salt and hopefully very dedicated bacteria strains. But whenever I drink a small cup of it, it punches my gut like it was fermented by chuck norris himself... Does the body... (more)

Da927135a179400e0928bd640841d10a
Elizabeth_Wells_1 0 · January 24, 2012 at 4:17 PM

It's classic 'die-off' (read Herxheimer reaction) from dead yeast and bacterial cells as they pass through the body. You're just killing off some critters, and as they die they release endotoxins which can make you feel ill. The gut reacts with... (more)

F5a0ddffcf9ef5beca864050f090a790
1
Votes
1
Answers
3
Views
526
by 15400 · 9 minutes ago

I know, this question might seem a little basic for most of you, but I really really want to know. So, I am on Paleo, and if you are 100% true Paleo, you should not consume milk/dairy products, sugar and salt. Am I correct so far? Both... (more)

14a2ed5a494d753bbb1e48b0ae287eb3
Derek_Dysart 0 · January 13, 2012 at 7:24 PM

Opinion on the "paleoness" of salt differs. I've personally seen little that says one should avoid it, other than the obvious of avoiding processed foods which are high in sodium. In his last podcast, Robb Wolf even covers the question of the... (more)

1c7f48b2a066fb8fc5927ec31aa3e391
5
Votes
5
Answers
5
Views
14K
by 175 · 11 minutes ago

So I made a sauerkraut after one week fermentation for the first time. I used a big jar and sealed it thoroughly. The juice from the cabbage covered the content entirely ( except for some tiny little floating scraps ), but after few days the brine... (more)

Ce7e28769d92d5de5533e775b1de966e
jesuisjuba___paleorepublic_com 0 · December 13, 2011 at 2:45 PM

Sauerkraut should not spoil if used the right amount of salt and the cabbage is kept submerged which it sounds like yours is/did/was. If it spoils, you'll know it; it will be slimy, discolored and smell rotten. Do you know how long the kraut at... (more)

1a98a40ba8ffdc5aa28d1324d01c6c9f
5
Votes
5
Answers
12
Views
3.7K
by 20353 · 12 minutes ago

Kerrygold is to butter as ___ is to sauerkraut? Are there any Paleo-Friendly (or sort of friendly) sauerkraut brands? Or is it a make it yourself kind of deal? Feel free to include other fermented foods other than just sauerkraut. (more)

Db4ad76f6f307a6f577e175710049172
Bristlebeard 0 · November 30, 2011 at 8:17 AM

From my experience, "Bubbi's" brand is pretty good for "living" pickled things, including sauerkraut and pickles. Only problem is that it's not cheap. You can find them pretty easily, Whole Foods, etc. Just look in the refrigerated section where... (more)

B0fe7b5a9a197cd293978150cbd9055f
2
Votes
2
Answers
5
Views
1.7K
by 8933 · 13 minutes ago

I've bought a fancy fermentation pot from Germany : And I'm gonna make sauerkraut tomorrow. What makes me worry, though, is my mold allergy. Does anybody know whether or not sauerkraut will help me or make things worse? (more)

3846a3b61bc9051e4baebdef62e58c52
Jay_15 0 · November 19, 2011 at 10:51 PM

Thats interesting Korion. I just made my first batch of sauerkraut this week. For me just used a glass bowl and used a plate to weigh down the salted cabbage after I pressed the water out by hand a few times within the first 24 hours. Not gonna... (more)

76f3ead3aa977d876bcf3331d35a36e9
3
Votes
3
Answers
2
Views
9.2K
by 4620 · 15 minutes ago

Since the bacteria in our gut produce some K2 as a result of fermentation, and natto (a fermented food) is very high in K2, would it make sense that kraut, kimchi, pickles, etc. have some K2 as well? K2 is the final piece in my supplementation... (more)

77877f762c40637911396daa19b53094
paleohacks 0 · October 18, 2011 at 9:46 PM

There are two natural forms of vitamin K: K1 & K2. K1 - Plant source (phylloquinone aka phytomenadione aka phytonadione) K2 - Bacterial and animal source (menaquinone - MK-n, n=4..10, ???n??? determined by the number of prenyl side... (more)

5ef574d7893bc816ec52e04139e9bc09
5
Votes
5
Answers
3
Views
2.6K
by 6087 · 15 minutes ago

I hear a lot about the awesomeness of sauerkraut and kefir in restoring gut flora balance, but there isn't much love for pickles, which happen to be the only fermented food I like. I just bought a jar of Bubbie's (boobies?) dill pickles, which,... (more)

best answer

3846a3b61bc9051e4baebdef62e58c52
Jay_15 0 · October 15, 2011 at 1:51 AM

I think the chosen answer from the question you point to answers this quite well doesn't it? If your asking if lactofermentation of cabbage vs. cucumbers reduces or somehow makes the benefits less I would say no in very general terms. No less... (more)

77877f762c40637911396daa19b53094
2
Votes
2
Answers
8
Views
1.6K
by 78422 · 17 minutes ago

Please share you sauerkraut recipe: I wanna make my first own sauerkraut. What kind of pot do ihave to use? And what is the right hygene? Can i clean the post with vinegar and soap?

34b560c8b9ce660d7839fb7e29d7be89
Touch_the_Clouds 0 · September 08, 2011 at 6:40 AM

I don't have any experience yet... but I did just literally recieve my new "picklemeister" in the mail today. It comes with some pretty simple recipes, cabbage, sea-salt, and maybe a little extra brine to cover. Let it sit for five or so days... (more)

6120c989fd5b69f42a0834b69b87955b
8
Votes
8
Answers
22
Views
29.1K
by 24538 · 18 minutes ago

I just finished fishing the last bits of yummy fermented sauerkraut out of the jar, and I'm left with about a half jar of juice. What should I do with it? Drink it? Throw some new veggies in there? Or just dispose of it because it was just a... (more)

best answer

E639bc85fd42430285596434a6515ad5
maurile 0 · August 30, 2011 at 4:43 PM

A couple things I do with both pickle juice and sauerkraut juice. Use them in place of whey in all the recipes from Nourishing Traditions. (E.g., in homemade mayonnaise or ketchup.) They can start lacto-fermentation as well as whey can, and for... (more)

D30ff86ad2c1f3b43b99aed213bcf461
2
Votes
2
Answers
3
Views
4.7K
by 12174 · 23 minutes ago

I've bought Bubbies pickles and sauerkraut before and enjoy the preservative free/sugar free preservation and very sharp taste. The ingredient list is typically: veggie, seasoning(s) (if any), Artesian well water, salt. Do these products count as... (more)

best answer

Ed983a42344945b1ff70fd9597a23493
Rogue_Nutritionist 0 · June 26, 2011 at 8:40 PM

Here's an answer I found regarding which of their products are raw and fermented: http://herbangardener.com/2010/06/22/are-bubbies-products-raw/

03fa485bfd54734522755f47a5e6597e
2
Votes
2
Answers
7
Views
18.4K
by 3914 · 27 minutes ago

I'm out of homemade sauerkraut, and it'll be a few months before cabbages are ready locally. So I'm wondering if there's any reason to buy cabbage from afar and make it, rather than just buy sauerkraut. Does anyone know whether canned or bagged... (more)

best answer

Db4ad76f6f307a6f577e175710049172
Bristlebeard 0 · April 29, 2011 at 4:32 PM

The canned, non-refrigerated kind is definitely "dead". Nicely heat pasteurized for longevity. Off the top of my head, I know that "Bubbie's" brand kraut and pickles are still alive. I'd check in some of the local co-op's and such to see if there... (more)

424563ee2575f0620ea221badabb40d7
2
Votes
2
Answers
5
Views
1.2K
by 272 · 36 minutes ago

that you make yourself? I'm making it for the first time and don't know when it is done. It's been 2 days on the countertop at 80-85 degrees. There is no sign of any spoiled area. The scent is just a little bit sour at this point, not like the... (more)

C1ea79115a062250a7263764797faa30
rook 0 · July 09, 2010 at 10:13 PM

As long as the solids remain completely covered by the level of the liquid, it can go for months and be fine. I typically let mine go for a week before I start in on it. So long as no pink or black molds develop on anything floating at the... (more)

4e184df9c1ed38f61febc5d6cf031921
4
Votes
4
Answers
9
Views
2.7K
by 4991 · 36 minutes ago

If so - how successful has it been? Do you like it? I have a couple of books with recipes and they stress the importance of having a wide jar to make it in, using a weight to keep the cabbage below the brine, and a cover over that to keep flies... (more)

8564091e3cf82ea53843c0dbcf57857a
Kat 0 · June 16, 2010 at 5:08 PM

I make it pretty simply: Cut up cabbage with a knife. Place in a bowl. Using sea salt, salt the cabbage a lot. Using your hands, scrunch and break up the cabbage to start releasing juices. Stuff the cabbage into any jars you have, and close... (more)

70d9359a2086e890a4c3bccb2ba8a8cb
6
Votes
6
Answers
4
Views
9.5K
by 2254 · 38 minutes ago

As I understand it, the cabbage in sauerkraut is not cooked, only fermented. Does that mean it's goitrogenic? I love cabbage in general, and would like to eat sauerkraut in particular for its beneficial gastrointestinal effects, but have been... (more)

best answer

245c53790116339bcc79fb789f6f9c9d
Mady 0 · March 21, 2010 at 9:40 AM

Yes, fermented crufifers are still goitrogenic. WAPF used to circulate information that fermentation reduces or eliminates the thyroid suppressing effects, but have since reversed their position. As someone who can easily eat bowlfuls of kim chee,... (more)

Fb10cf8e5dbac271762e13721181d5dc
1
Votes
1
Answers
2
Views
3K
by 453 · about 23 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)

62442eec80b7d248ccfa08f98f736748
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)

7809b42244ed31c02ba6567e6bb2a66d
0
Votes
0
Answers
0
Views
463
by 0 · about 23 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)

583b276d4154407e3370f876af42d046
0
Votes
0
Answers
4
Views
943
by 0 · about 24 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)

best answer

3491e51730101b18724dc57c86601173
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)

4a1d8da0ca6fd82cb17cc8291fdf3ad3
0
Votes
0
Answers
6
Views
1.2K
by 0 · about 24 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)

96440612cf0fcf366bf5ad8f776fca84
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)

194d8e8140425057fe06202e1e5822a7
0
Votes
0
Answers
2
Views
1.2K
by 3979 · about 24 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.

67871ef2326f29da48f1522827fc0f80
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)

0b4326a4949718451a8571b82558dc10
1
Votes
1
Answers
6
Views
1K
by 2341 · about 24 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)

67871ef2326f29da48f1522827fc0f80
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)

Get Free Paleo Recipes