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Speaking of sauerkraut...

by (110)
Updated about 8 hours ago
Created July 19, 2012 at 11:54 PM

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.

1133603ea602c6824da56e8b596c9754
604 · July 20, 2012 at 10:24 PM

I agree it's usually tasty. I also like to make red cabbage shredded in my food processor and then add dill and a little salt. Yum!

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5775 · July 20, 2012 at 3:10 AM

Seasoning is critical. I've under and over-seasoned it before and it can ruin it.

3c86170af93926dc8b7a03a98ad12bc9
110 · July 20, 2012 at 12:47 AM

That was actually what I was trying to figure out - if it would have the probiotics. The one I bought was Silver Floss barrel cured sauerkraut. I was hoping that, because it was in a bag and in the refrigerator, I might have a chance. Thanks, everybody!

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18635 · July 20, 2012 at 12:17 AM

Yeah...I just put a weight on mine. I don't bother with a lid.

35b2cb4d450e5288895c255dfdfff35d
5828 · July 20, 2012 at 12:04 AM

You'll want to be VERY careful to let the gas escape from the jar once or twice a day or the jar will someday explode.

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7 Answers

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11581 · 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.

3c86170af93926dc8b7a03a98ad12bc9
110 · July 20, 2012 at 12:47 AM

That was actually what I was trying to figure out - if it would have the probiotics. The one I bought was Silver Floss barrel cured sauerkraut. I was hoping that, because it was in a bag and in the refrigerator, I might have a chance. Thanks, everybody!

3846a3b61bc9051e4baebdef62e58c52
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18635 · July 19, 2012 at 11:59 PM

Sure...just check the ingredient list to make certain its not loaded with crap.

Making your own is VERY easy. 1.5 pound of cabbage (small head) chopped...add about 1 tablespoon of salt....mash it to get the water out....put in a jar and make sure it stays under the water line for 1-4 weeks. EZPZ. And you get all the great probiotics that a live ferment gives. I have yet to find a store version that even comes close to comparing.

K sorry for the rant....you already said you were not up to making your own yet :)

3846a3b61bc9051e4baebdef62e58c52
18635 · July 20, 2012 at 12:17 AM

Yeah...I just put a weight on mine. I don't bother with a lid.

35b2cb4d450e5288895c255dfdfff35d
5828 · July 20, 2012 at 12:04 AM

You'll want to be VERY careful to let the gas escape from the jar once or twice a day or the jar will someday explode.

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328 · July 20, 2012 at 4:24 AM

Kimchi is a lot easier to make IMO, and it's tasty every time.

1133603ea602c6824da56e8b596c9754
604 · July 20, 2012 at 10:24 PM

I agree it's usually tasty. I also like to make red cabbage shredded in my food processor and then add dill and a little salt. Yum!

1133603ea602c6824da56e8b596c9754
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604 · July 20, 2012 at 3:08 AM

I don't know where you live, but I know Whole Foods sells a brand of sauerkraut in the fridge in a bag that is basically cabbage and salt and also not pasteurized. I am sorry, I don't remember the brand name.

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0 · July 31, 2014 at 3:59 PM

The probiotics and nutrients are in the 100% organic, raw sauerkraut. Try EATProbiotics- they pack their sauerkraut with 100% organic cabbage and it is packed with probiotics. Good stuff

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0 · July 24, 2012 at 1:36 AM

hey y'all,

Being a paleo girl myself, I couldn't help but overhear your conversation . I have a little sauerkraut company in Santa Cruz that makes raw, organic krauts. If you want to make sure you're getting the probiotics make sure your kraut says" Raw". If it ain't raw, the lactic acid that makes kraut probiotic have likely been destroyed as is Vit C when exposed to heat.

We make kraut/kimchi hybrids and are available in 12 states and online. Our Smoked Jalapeno kraut is especially yum. You can check us out at www.farmhouseculture.com. Hope this wasn't too much of a plug. Cheers, Kathryn Lukas

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0 · July 20, 2012 at 1:34 AM

I just finished my first homemade batch of sauerkraut and I'm having to choke it down. I just don't see the appeal (taste-wise)...

68294383ced9a0eafc16133aa80d1905
5775 · July 20, 2012 at 3:10 AM

Seasoning is critical. I've under and over-seasoned it before and it can ruin it.

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