sauerkraut

June 10, 2002

In a message dated 06/10/2002 14:24:51 Eastern Daylight Time,

laurarose_2000@... writes:

> Is Sauerkraut legal on the Anti-Candida diet. I know

> it has some good bacteria in it. Has anyone done any

> research in this area?

>

I am not sure about canned sauerkraut but it is funny you should bring this

up. I just made a pot of this today and it is easy and quite good. I got it

from the Body Ecology site.

http://www.bodyecologydiet.com/cabbage.html

Sweet and Sour Savory Cabbage

> Ingredients:

> 1 head of cabbage, julienne

> 1 head of red cabbage, julienne

> 1 medium Vidalia onion, julienne

> 1 Tbs. salted butter

> 1 tsp. coriander

> 1/2 tsp. cardamon

> 1/2 cup apple cider vinegar

> 1/4 tsp. Body Ecology's white stevia powder

1) Peel off outer leaves from cabbage, cut in half and remove core and

julienne in 1/4 inch slices. Prepare onion in the same way.

2) Heat stock pot over medium heat. Sauté onion in butter until translucent

and lightly caramelized. Add cabbage and mix well.

3) Mix stevia with apple cider vinegar and dissolve thoroughly.

4) Add stevia/apple cider vinegar to vegetables. Season with dry spices.

5) Cover and simmer over medium-low heat. Stir frequently until cabbage is

soft and fragrant.

Note: Great dish to add to salads or as a side dish to a meal or the

foundation for bratwurst and kraut.

Dani

January 21, 2003

In a message dated 01/21/2003 7:14:18 AM Central Standard Time,

tofu5@... writes:

> Hi Edith,

> I am glad you like your sauerkraut. My batch has

> been going for six days. I made from red & green

> cabbage & red cabbage juice and carrot juice, with a

> cotton cloth on top, then a 1 gallon jug of water on

> it, then covered with cloth. I just showed it to my

> husband, who likes sauerkraut. He said it didn't smell

> like it was turning. So I threw it out.

> There was another recipe on this lsit from Sol, that

> he said takes two days to make. You make the kraut in

> a mason jar. I wil try that next.

>

,

the first one I made really never smelled. I kept it in my washroom on a

shelf.

This one smeels to high heaven. I have an ozone air filter in my house and

I really had to crank it up to a higher level yesterday!!

I am still amazed at this stuff. My first batch is almost gone so am

using it very sparingly so last nite I only ate 1 tablespoonful before

supper and I still had a very large BM this AM.

I will be run out before this is " cooked " ...sigh but will see if it has

long term effects from the good bacteria I've consumed in the last 2 weeks.

Good luck on your next " project " .

Edith

October 30, 2004

> I just received my Karsch 7.5 L crock. Has anyone made sauerkraut in one?

I have Deb, they are the ultimate crock for making kraut.

> Wondering how much cabbage and how much salt to use. Thanks

10 pounds of cabbage should be about right. I always salt to taste. I think I

use a bit less than one percent salt. Official recommendations from university

agriculture departments and such are for 2 or 3 percent which is too much for my

taste. I just add some salt, mix it in and taste a pinch of the mixture, then

add salt and taste again until the mixture tastes a bit salty but is still

palatable.

regards, Bruce

January 21, 2005

All the saeurkraut I have made smells bed. It

outgasses some sulfur based compounds as it

ferments. I don't think you can avoid this.

On a different note, if you keep it in a place that

is too warm, it will go bed. I have kept mine in

cool places, and it took about a month to complete.

If yours still tasts fine, it probably is fine.

I don't know what the correct remperature is, so

this should be checked out.

--- jgarcia3788 <jgarcia3788@...> wrote:

>

> Hi all,

> I've just made my first batch of sauerkraut. I

> stored it in a cold

> place for the first couple of days and nothing much

> happened, so I

> moved it into a warm room for the last couple. Now

> its bubbling away

> nicely. The only problem is it is giving off a

> strong smell. It

> looks and tastes fine, but the odour is not

> particularly pleasant.

> Has it gone bad or is this how it is supposed to

> smell?

>

__________________________________________________

January 21, 2005

Yes if it is fermenting well now, you can move it if it is much above

70F to preserve the crispiness and flavor.

Sauerkraut is best when fermented at cool temps (65F or lower) for 3

or more weeks, longer if it's cooler.

Fermenting cabbage is always a stinker

Take Care,

Beau

On Fri, 21 Jan 2005 12:04:09 -0800 (PST),

<cyclesandgardens@...> wrote:

>

> All the saeurkraut I have made smells bed. It

> outgasses some sulfur based compounds as it

> ferments. I don't think you can avoid this.

> On a different note, if you keep it in a place that

> is too warm, it will go bed. I have kept mine in

> cool places, and it took about a month to complete.

> If yours still tasts fine, it probably is fine.

> I don't know what the correct remperature is, so

> this should be checked out.

>

> --- jgarcia3788 <jgarcia3788@...> wrote:

>

> >

> > Hi all,

> > I've just made my first batch of sauerkraut. I

> > stored it in a cold

> > place for the first couple of days and nothing much

> > happened, so I

> > moved it into a warm room for the last couple. Now

> > its bubbling away

> > nicely. The only problem is it is giving off a

> > strong smell. It

> > looks and tastes fine, but the odour is not

> > particularly pleasant.

> > Has it gone bad or is this how it is supposed to

> > smell?

> >

>

> __________________________________________________

>

August 2, 2005

There are several ways to make sauerkraut.

To make it probiotic, just use finely chopped, grated or thinly sliced

cabbage and sea salt or kosher salt. Mix 5 lbs of cabbage (about 2 heads)

to 4 tbs. salt. Use a wooden spoon or your hands to mix it up, never metal

utensils. When juice forms, put the mixture in a large, sterile, glass jar

(or jars) or crock a few inches from the top. It needs room to ferment.

Put a small plate or something on top to weight it down. The cabbage needs

to be completely under the liquid. Put a plastic bag or plastic wrap around

the top to keep air from coming and going. Use a rubber band to keep it

tight. Let it sit at room temperature (not over 75 degrees or the

fermentation won't happen and the cabbage will spoil) for three weeks and

then refrigerate it. Put a towel over it to keep the sun out or keep it in

the pantry. Check on it from time to time, but don't take the bag off! for

three weeks unless necessary.

-- sauerkraut

Anyone care to recommend a website and/or recipe for making sauerkraut? I'm

under the impression all sauerkraut is fermented, or at least if it's made

correctly -- without commercial processing.

Thanks,

Bill

Bill Asenjo, PhD, CRC

Consultant: www.billasenjo.com

The Write Way www.asenjo-writer.com

basenjo@...

(P/F) 319-351-1528

" Everyone complains about the weather, but nobody does anything about it. "

W.C. Fields

November 28, 2005

I would suggest that kraut be fermented 3 more weeks.

Then put it in qt. jars and store in fridge.

It will not have the necessary proper qualities you are looking for

if you don't ferment at least 3 to 5 weeks.

It takes patience to ferment kraut. You will be glad you did.

go back over the past emails and look for some good instructions about

kraut.

People have been fermenting kraut and many other things for centuries.

You are just afraid because you have never been introduced to this kind of

food for at

least 2 generations. The doctors began to tell us that this was bad for us

and the food

companies began to heat it and put it into cans in the 50's.

They new the live raw properties of kraut was good for us.

If you heat or can kraut you destroy the great properties that help

digestion and clean the

liver. A cup a day at dinner time is the best way to eat it daily.

Can be eaten at lunch also.

Fermenting different vegetables, cheeses, breads and milks are the way to

go!

Happy eating!

November 28, 2005

Hi,

I have Nourishing Traditions and I found that there are

better books than that for fermenting.

I have fermented kraut and many other vegetables for years

and never had a bad smell to anything unless I used whey to

ferment. I stopped using whey and had great results.

Aniya

November 28, 2005

I've only made kraut a couple of times but had the same apprehension

you do. Then I read under the fermented vegetables chapter in

Nourshing Traditions (pg 83) that an occasional batch may go bad but

poses no danger-the smell is so awful that nothing on earth could

persuade you to eat it.

It's so tasty, too.

Ann

>

> im making sauerkraut and i have done all the prep and have stored in

> crock,its been6 days now and its been place at 2 different location

> with temp. at 2 different degrees, how much longer do i ferment it

and

> is it ready to be put into jars now? and can i drink the liqiud? or

> no ,,my daughter keeps telling me to be careful about poisoning my

self

> and now im getting paronoid, should i be? how safe is this

> fermenting ,can someone write back nd ease my mind ,yes a newbie,

thanks

>

November 28, 2005

> I read under the fermented vegetables chapter in

> Nourshing Traditions (pg 83) that an occasional batch may go bad but

> poses no danger-the smell is so awful that nothing on earth could

> persuade you to eat it.

This has been my experience. If it smells good, it is good.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky *

http://www.siprelle.com

http://www.thenewhomemaker.com * http://www.oregonmediainsiders.com *

http://www.knitting911.net

November 28, 2005

Hi,

Sauerkraut ferments with the bacteria that is on the leaves

of the cabbage. The salt draws out the juice

on the cabbage and it ferments all the vegetables that are

in the pot or crock after 4 to 5 weeks.

You pound the cabbage after you add the salt and this

releases the cabbage juice, then you add the vegetables and spices to

the crock, cover and let set for 4 to 5 weeks.

This has been the way of making kraut for many centuries.

Whey was not used for kraut.

Whey seems to go sour or has a bad smell after a few weeks of

leaving in the pot. I never liked this way of doing the kraut.

There a are 2 books you should get:

1. " Making Sauerkraut and pickled vegetables at home " , by Klaus Kaufmann

and Annelies Schoneck.

2. " Wild Fermentation " by Sandor Ellix Katz.

These have been the best books for beginners.

I ordered them through Amazon.com

Aniya

November 28, 2005

I've probably missed something along the way but what are you using to

ferment instead of whey?

Thanks,

Jenn

Re: Re: sauerkraut

Hi,

I have Nourishing Traditions and I found that there are

better books than that for fermenting.

I have fermented kraut and many other vegetables for years

and never had a bad smell to anything unless I used whey to

ferment. I stopped using whey and had great results.

Aniya

November 28, 2005

Do you wash your cabbage first?

Irene

At 08:44 PM 11/28/2005, you wrote:

>Hi,

>

>Sauerkraut ferments with the bacteria that is on the leaves

>of the cabbage. The salt draws out the juice

>on the cabbage and it ferments all the vegetables that are

>in the pot or crock after 4 to 5 weeks.

>You pound the cabbage after you add the salt and this

>releases the cabbage juice, then you add the vegetables and spices to

>the crock, cover and let set for 4 to 5 weeks.

>

>This has been the way of making kraut for many centuries.

>Whey was not used for kraut.

>Whey seems to go sour or has a bad smell after a few weeks of

>leaving in the pot. I never liked this way of doing the kraut.

>

>There a are 2 books you should get:

>

>1. " Making Sauerkraut and pickled vegetables at home " , by Klaus Kaufmann

>and Annelies Schoneck.

>

>2. " Wild Fermentation " by Sandor Ellix Katz.

>

>These have been the best books for beginners.

>

>I ordered them through Amazon.com

>

>Aniya

>

November 29, 2005

Hi,

I simply run a little water over the head and pat try.

I cut off the brown parts and worm holes where I can

on the head.

Then I shred the cabbage with my Cuisinart, then I put into

a large plastic dish pan, add my salt, the another layer of cabbage

and more salt until all my cabbage is shredded and salted.

Then I pound the cabbage until all is mixed and the juice starts

coming out of the cabbage. I let set for 20 to 30 min.

While this is setting and the salt is drawing out the juice, I chop

the rest of the vegetable and put into another large dish pan.

I mix them all together after the 30 min. and then I add my spices

and mix well. Then I fill my crock, I add a little distilled water up to

the line and put in my weights and then put on the lid and store

away for 4 to 5 weeks. If you have the Harsch crocks then you have

to check once a week for the water level on the top of the lid which

seals oxygen out of the crock.

Hope this helps.

Aniya

July 4, 2006

Sue wrote:

>

> Happy 4th to everyone:

==>Thanks Sue. I'm in Canada and we celebrated Canada Day yesterday.

> two questions,

>

> first, is it possible to eat too much saurkraut? since i found out

> i can have it, i have it with every meal and i can make a meal out

> of anything with kraut. Is it a problem under our diet to eat too

> much?

==>No, I do not think you can have too much sauerkraut. To get off

the little purple pill (called Losec in Canada) I was eating it quite

frequently, sometimes every hour. I carried it with me. That's

because the body kicks back with too much acid when you go off the

pills.

> second, i dont undertand...i have been reading mail regarding fats

> and why would you want to carry it around with you in containers?

> am i missing something in my diet. I eat meat a lot more than i

> ever did in my life because it keeps me full and keeps weight on ,

> so isn't that enough? I havent started the coconut oil yet as i am

> waiting for it to arrive in the mail tomorrow. that is a fat,

> correct. do i understand our diet correct, low carbs, no sugar, no

> white flours or sugars, lotz of water, the fats should be the

> greatest amount of your diet, then the protein and lastly carbs.

==>You are basically right, did you read my article? Because it also

discusses not eating " bad " fats, no grains, seeds, nuts & beans,

etc., etc., and how to calculate your ratios of proteins to fats to

carbs based on your height.

==>People who have cravings can take some fats to curb them, and it

also keeps energy levels up, etc. Some are taking it to work for

lunch or snacks.

>

Bee

July 5, 2006

thanks bee. I couldnt figure out why people would be carrying fat around with

them.

I did read and printed out a lot of your articles. I printed them so i can

read and reread while away from the computer.

Yesterday i messed up a bit. I had a cup of decaf coffee, which i dont

usually have. I think they laced it with splenda and cream which i didnt realize

until later. Within 1 hour i was racing inside(probably not decaf, deadly to me

or it was the sugar or the cream) i felt i couldnt think right. So i drank a

lot of water ate something and went to bed for the night. I now know that i

cannot have that combination again.

It was amazing to me that such a small cheat would warrant that quick of a

reaction, but it did...

Sue

Bee Wilder <beeisbuzzing2003@...> wrote: