Guest guest Posted January 1, 2003 Report Share Posted January 1, 2003 I have a recipe for it. But I have not made it. I know it must be raw and no that no health food store carries anything that will do the same as homemade raw. Rejuvalac is also effective. I have a recipe for this too. Bernadette Has anyone successfully made and used home made kraut for good colon bacteria? Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2003 Report Share Posted January 1, 2003 Edith, This is a recipe I got from the specific carbohydrate diet group: it should be good for bacteria, as these people have/had major digestive problems. I hope this helps. God bless, KJ -------------------------------------------------------------------------------- Several listers have asked for the saurkraut recipe, so here goes. 10 lbs. of cabbage will make about 1 1/2 gallons of saurkraut: 1. Shred about 5 heads of cabbage (approx. 10 lbs) to the thinness of a dime. (We used a cabbage shredder.) 2. For every 5 lbs. of cabbage, add 3 Tbsp pickling salt. Mix thoroughly with the shredded cabbage. 3. Pack firmly into a glass or earthenware crock. Cover with a plate that is slightly smaller in diameter than the crock. Put a weight on the plate--a rock, or a jar filled with water. The salt will draw moisture out of the cabbage, and a brine will rise above the plate. 4. Cover with a clean, dry towel, to keep out insects and nasty bacteria. Let it sit at 70 degrees F or colder (a warmer temp will make it spoil). Every day, skim the foam or scum off the top of the brine. 5. At 70 F, it should be ready in about 10 days. It's ready when you like the taste of it. The longer you ferment it, the tarter it will be. When it's done, you can store it in a big jar in the fridge, or freeze it. Canning is not recommended, as it destroys vitamins and those helpful enzymes. -------------------------------------------------------------------------------- ----- Original Message ----- Has anyone successfully made and used home made kraut for good colon bacteria? Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2003 Report Share Posted January 2, 2003 In a message dated 01/02/2003 12:27:39 PM Central Standard Time, abrs@... writes: > Edith, > > At OHI they teach you how to make Kraut and this is the recipe I have. It > is made with Rejuvalac, which is fermented wheat. If you have whole wheat > berries, sprout them for 2-3 days, then make Rejuvalac and let that ferment > a day or two, you are now ready to start your Kraut. > I guess I don't understand these instructions. I have made rejuvalac before but what do you do after that? Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2003 Report Share Posted January 2, 2003 In a message dated 01/02/2003 3:29:30 PM Central Standard Time, hazelpone@... writes: > Edith, > > This is a recipe I got from the specific carbohydrate diet group: it > should be good for bacteria, as these people have/had major digestive > problems. > > I hope this helps. > > God bless, > KJ > > Thanks for the recipe KJ...I was really hoping some one on the list had made and used it.....oh welll. Guess I'll be the guinea pig...ha Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 In a message dated 01/03/2003 9:04:59 PM Central Standard Time, s_lederman@... writes: > 5. When the cabbage has fermented enough you'll notice > a nice " fermenting " smell. At that point transfer the > jar to your fridge. It'll keep for months and get > stronger with time. > > Enjoy! > > Sol > Sol, Thanks for a simple for my simple mind recipe. Do you see benefits of the natural bacteria when you use this? Thanks again, Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 In a message dated 01/05/2003 10:43:14 AM Central Standard Time, s_lederman@... writes: > Edith, > > I don't do saurkraut consistently enough to know if it > helps me or not. I like to experiment with many things > and fermented foods fascinate me. So, I learned to > make this stuff and make it from time to time. I love > the taste so I'm happy to consume it just for the > pleasure of it! > > Sol > I'm going to look at mine today to see if it's edible. I have a fear of getting food poisoning from this stuff since I've not made it before. Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 I've cheated by buying precut cabbage at Costco (it's like $3.00 for 5 lbs of chopped cabbage). Also by pounding it just a little bit and adding salted water to cover it (I always need extra liquid). The best bet though is to set your kids down with the Harsch crock and a stick ... they love pounding kraut. It does taste somewhat better if it's pounded forever, but even my non-pounded variety tastes darn good. As for the Vitamix: I'd guess it would be too finely chopped. Something like a salad shooter or Cuisinart would be better. You *can* however just mix up some cabbage with some water til you get a juice, to add some bacteria to the mix. For flavor, adding juniper berries sure is good (makes more difference than how long you pound). Also when you cook kraut, add some carmelized onions to the kraut, then cook it over potatoes, with a couple of sausage sitting on top. Yumm! -- Heidi kdmitch2002 wrote: > Hi All > > Has anyone made saurkraut using the Vitamix?One of the steps in making > it is too pound the cabbage for 10 mins.I am wondering if the the VM > blades accomplish this step in the chopping process > > Yhanks > Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 > As for the Vitamix: I'd guess it would be too finely chopped. > Something like a salad shooter or Cuisinart would be > better. You *can* however just mix up some cabbage with some > water til you get a juice, to add some bacteria to the > mix. -- Heidi > > kdmitch2002 wrote: > > Has anyone made saurkraut using the Vitamix?One of the steps in > > making it is too pound the cabbage for 10 mins.I am wondering if > > the the VM blades accomplish this step in the chopping process > > > > Yhanks > > Kathy I concur with Heidi. I tried it once using a cuisinart and the kraut tasted okay but the consistency wasn't as nice as with bigger crunchier pieces. What I do to create more liquid (if I don't get enough by pounding) is to sort of over-process just SOME of the cabbage. I then pour that juice mixture in to cover it up past the weights (dunkers). BTW, I just made a three separate crocks of (what I hope will be festive) batches of kraut last week. To one, I mixed in some juniper berries (they're so elegant!) and also some bright red pieces of apple. My hope is that the red stays bright like it looks fresh. I added caraway seeds and red apple to another. And to the last one I went all out with a LOT of garlic and some pretty juniper berries. I have some classy little jars and will use these as little Christmas house gifties to unsuspecting friends. Good luck! ~Robin PS... Yes, I've been away. And, if anyone's wondering, yes, I'm the same Robin who used to be " mydogisdewey " . :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2005 Report Share Posted December 4, 2005 Hi, You ferment cabbage no less than 4 to 5 weeks before you store it in quart jars in your refridge. Aniya Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2009 Report Share Posted February 6, 2009 I forgot about my saurkraut b/c I put it away in the cabinet to ferment and it's been sitting there for 5 days instead of 3. Could this harm it in any way? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2010 Report Share Posted September 12, 2010 > > Hi, I just read another post in which the group moderator that it is ok to not take HCL or saurkraut if you don't have digestive problems. I don't have any digestive issues, heartburn etc though I love saurkraut so I have been eating it with meals. Does this mean I can go without the saurkraut since I don't have digestive issues? Is there a benefit to me continuing to eat it with meals anyway? (besides the fact that I like it) > +++Hi Samia, There is no benefit to continuing to eat sauerkraut with meals if you do not have any digestive issues, but it is okay to have it if you like it. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2010 Report Share Posted September 14, 2010 This kraut is better than Bubbies. http://www.realpickles.com/index.html They also have fermented beets and carrots Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2010 Report Share Posted September 15, 2010 > > This kraut is better than Bubbies. > http://www.realpickles.com/index.html > They also have fermented beets and carrots > +++Hi there. Of course beets and carrots are not on this diet. Bee Quote Link to comment Share on other sites More sharing options...
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