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Sauerkraut Questions

Sauerkraut

Paleo Questions

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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 at 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 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 · March 06, 2014 at 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 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 · February 27, 2014 at 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 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 5 · September 16, 2014 at 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 at 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 3979 · September 16, 2014 at 8:10 PM

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 0 · September 16, 2014 at 8:09 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 at 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 2341 · September 16, 2014 at 8:09 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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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 · September 16, 2014 at 8:08 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 134 · September 16, 2014 at 8:06 PM

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 2341 · September 16, 2014 at 8:05 PM

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 320 · September 16, 2014 at 8:05 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 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 · September 16, 2014 at 8:04 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 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 · September 16, 2014 at 8:02 PM

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 · September 16, 2014 at 8:02 PM

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 · September 16, 2014 at 8:01 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 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 · September 16, 2014 at 8:01 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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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 · September 16, 2014 at 8:01 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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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 · September 16, 2014 at 8:00 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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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 10 · September 16, 2014 at 8:00 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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Dan_29 0 · December 20, 2012 at 6:19 PM

I think this forum is where you really want to go. As for your ferment, what's it smell like? That will give you the most information.

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by 573 · September 16, 2014 at 7:56 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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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 · September 16, 2014 at 7:53 PM

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 · September 16, 2014 at 7:53 PM

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 · September 16, 2014 at 7:52 PM

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 · September 16, 2014 at 7:50 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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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)