Re: SAUERKRAUT ! ! !

[Guest guest]

Sandy,Seriously . .. this doesn't taste like the sauerkraut you get in the store. . . And, you can change the taste by changing ingredients.For the cost of a small cabbage you could try it.You might surprise yourself! . . .Besides, isn't it worth it if it helps you feel better?Hugs,Rogene

[Guest guest]

Sandy

that what I think about Kefir I rather eat sauerkrat...............

In a message dated 2/7/2008 2:22:20 P.M. Eastern Standard Time, dusty.com@... writes:

sauerkraut - ewww gross

I hate the taste of sauerkraut

I would surely p _ _ _ _

I have to pass on this one,

What else is on the menu

Sandy~

Here's the sauerkraut recipe. . .

It takes several day to ferment, then refrigerate it . .

Rubin recommends two tablespoons three times a day - as with meals. Eat it raw.

It won't taste like store bought kraut . . .but it's good!

Rogene

You can vary the seasonings from batch to batch. Options include cumin, dill,

seaweed, garlic, ginger,juniper, and chile. This recipe takes in color from

the beet, but purple cabbage will yield a similar ruby color. For pale-

colored sauerkraut, omit the beet and use green cabbage. Note: Salt prevents

spoilage and the acidity is created by the lactic acid fermentation and by

maintaining an anaerobic environment as the vegetables remain submerged under

the brine.

Makes approximately 4 cups.

1 Large head organic cabbage (about 1 1/4 pounds)

1 Medium beet

2 Cloves garlic, minced

1 Teaspoon caraway seeds

1 Tablespoon Sea Salt

1. Remove any coarse or dry outer leaves, and cut cabbage lengthwise into

quarters. Grate cabbage – core and all - and beet on a hand grater or in a

food processor using the fine grater. 2. In a large bowl, combine grated vegetables with the garlic, caraway seeds

and salt. Pack mixture firmly into a wide-mouth jar (You'll need a 1 quart

size or larger). 3. Set jar on a plate to collect any potential overflow. Apply pressure to the

vegetable shreds, by using a water-filled glass bottle or jar, a smooth,

clean rock, even a water-filled zippered bag will work. Rest the weight atop

the grated cabbage. 4. Cover with cheesecloth, if desired (although this is not necessary),

allowing any gasses that are formed to escape, set aside at room temperature

to ferment. Brine will form and rise to the surface within 24 hours. The

weight will keep the cabbage =submerged. (If brine fails to cover top of

cabbage, dissolve 1 Tablespoon sea salt in 1 cup water and pour over

cabbage.) Kraut will be ready in 3 to 5 days, or when it has a pleasant and

tangy fermented flavor and each cabbage shred is translucent rather than

opaque. 4. Remove weight. Remove and discard any bubbly foam or discolored kraut from

top of jar. Cover jar tightly and rinse the outside. Kraut will keep

refrigerated for 8 weeks. Serve as a condiment or add it to salads or

sandwiches. You can eat raw or cooked.

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