Kraut (was Re: Cultured vegetables from Diamond Organics?)

[Guest guest]

>Judith,

>

>I looked them up on the Web, and found the various krauts. They look

>beautiful, you are right, but I sure do wish they were a bit cheaper, since

>shipping would put the cost even higher than the $9.95 per 16 oz. jar, the

>lowest price in the list.

>

>Perhaps there is a way to get these krauts in bulk?

Gleeg! Given that making naturally fermented sauerkrout is so easy,

why would anyone pay that?

Here is how I used to do it:

Pack a quart jar with shredded cabbage. Put 1 tsp salt and 1/2 tsp

honey on top. fill with boiling water and screw lid on. Leave at room

temperature for 2-3 weeks.

From a NT standpoint, the only question I can see would be the

boiling water. I suspect the heat fulfills a mechanical function in

drawing out the cabbage juices and more easily dissolving the

salt/honey. It's not hot enough to sterilize (at least, it doesn't

stay sterile!) but it seems it would be hot enough to destroy some

enzymes. Maybe I should try a jar with cold water. I always used

regular honey, but a combo of raw honey and cold water might make a

considerable difference.

The only time I tried this with " other than cabbage " was with sliced

bok choy stems.. Flavor OK but they were rather tough.

Now, I admit I haven't been to the site, so I don't know what special

features this stuff might have. But seems like if you start with

organic cabbage and sea salt...well, kraut is kraut.