Is sauerkraut juice bad for you?

[Guest guest]

I keep reading (mostly from Chris) about how fermentation doesn't decrease

oxalates and goitrogens in crucifers. The best way to get rid of them is to boil

them and throw out the liquid. As I understand it, the heat itself doesn't

destroy the antinutrients, it just helps them get out into the water.

Following this line of thinking, I started wondering if fermentation also helps

get the antinutrients out into the liquid. Is it possible that although they're

still there, they've left the vegetables behind and are mostly in the juice? A

lot of traditional recipes say to squeeze out the sauerkraut before using it

(which usually involves cooking it too).

I do cook my sauerkraut pretty often, but I don't usually drain it because I

like to use the sour liquid as a base for sauces. But maybe this is a mistake?

If merely heating the goitrogens doesn't destroy them, I'm probably still

getting a lot.

Would squeezing the liquid out get rid of a significant amount of goitrogens or

oxalates? Should I avoid using the liquid in cooking? I also use it as a lactic

acid starter for semi-fermented meat marinades, since I can't tolerate whey. I'm

hoping the quantity is low enough in that case that I can still do it, but I'd

like to hear what you think.

Another alternative I've considered is cooking and draining the vegetables

BEFORE fermenting them. Are there any traditional recipes like that?