sauerkraut

[Guest guest]

Hello nne,

This is the sauerkraut that Bee recommends in the #40457

==>You must make your own kimchi, but you can buy a good unpasteurized

sauerkraut at the health store. It should be organic or certified

organic and in the fridge even at the store. Do not buy Bubbies

because it has been heat treated. I buy Karthein's here in Canada.

Bee

Hope this helps.

Maddalena

[Guest guest]

Thanks Maddalena. That is the post I remembered. I can't buy Karthein's here

in the US, so I hope someone stateside will come up with a recommendation.

~nne

[Guest guest]

Hello nne,

I think it would help if you post another message to the list by putting

" Sauerkraut in the US " in the subject line. This way people will know the area

that you're looking for and hopefully someone will be able to help.

Good luck,

Maddalena

[Guest guest]

I've got a recommendation for you! Gold Mine sauerkraut. I found it

at my local Food coop, but it's also sold online here:

http://www.goldminenaturalfoods.com/detail.aspx?ID=616

It's better if you can find it locally, as it's actually slightly MORE

expensive to mail order it (they pack it with little mini gel packs to

keep it cool).

But it tastes and smells DELICIOUS. I think it's because of the size

they shred the cabbage at. I tried another brand from the coop that

was not good at all, and I think it's cause the cabbage was

practically pulverized (this other brand actually even smelled

horrible. My coworker used to make fun of me).

And yes, Gold Mine is raw and unpasteurized.

Enjoy!

/alicia

>

> Thanks Maddalena. That is the post I remembered. I can't buy

Karthein's here in the US, so I hope someone stateside will come up

with a recommendation.

>

> ~nne

>

>

>

>

[Guest guest]

Or you could make your own. I believe there is a recipe in the files.

If it's not there, I'm sure it would be easy to locate one on the

internet.

jackie

>

> I've got a recommendation for you! Gold Mine sauerkraut. I found it

> at my local Food coop, but it's also sold online here:

> http://www.goldminenaturalfoods.com/detail.aspx?ID=616

>

> It's better if you can find it locally, as it's actually slightly MORE

> expensive to mail order it (they pack it with little mini gel packs to

> keep it cool).

>

[Guest guest]

nne, I found a sauerkraut at Wild Oats that looks like a good

one. It is Rejuvenative Foods raw sauerkraut. They have a website.

www.rejuvenative.com It was a little tricky finding it because it

was not with the Bubbies stuff it was down the aisle a little bit. I

would think all the sauerkraut would be together but it wasn't.

Maybe the website can tell you where it is sold. Hope that's helpful.

Donna in Indy

>

> Bee or someone else knowledgeable, would you please give brand name

recommendations for sauerkraut? I can get Bubbie's, but remember Bee

saying not to buy it because it had been heated. I thought someone

once mentioned Eden, but the only variety I see in my Azure catalog

is not refrigerated, so I'm thinking it 's not good either. Any

thoughts?

>

>>

> ~nne

>

>

>

>

>

[Guest guest]

are you in canada? there is a good raw kraut made in bc. i can look up

the name if u r in canada.

monique

[Guest guest]

We make sauerkraut in quart jars and it does not stink up the house. If you can

smell anything, it is a wonderful aroma that bears no resemblance to the odor of

commercial sauerkraut.

So, give it a try.

Ellis Hein

Casper, Wyoming

sauerkraut

Hello,

Has anyone made sauerkraut? Does it stink up the whole house? My

husband won't let me make it if it does.

Thanks,

[Guest guest]

writes: " Has anyone made sauerkraut? Does it stink up the whole house? "

~~~~~

Yes, I love making it and do several small batches when the fresh cabbage comes

ready for harvest. By small batches, I mean gallon batches and I often have more

than one going at once. Plus batches of kimchi and the gods only know what else.

When folks enter my home the most common shared remark is how " good " it smells.

It could be the herbs, the various ferments, but . . . " stink? " No, I've not yet

heard that expression.

I say: Experiment, experience, it's the only way we truly learn!

Be well by Nature,

rose

http://walkinthewoods.byregion.net

http://www.myspace.com/walkinthewoods

" Our task must be to free ourselves by widening our circle of compassion to

embrace all living creatures and the whole of nature in its beauty. " ~ Albert

Einstein

[Guest guest]

I make it in 1-quart jars, with a lid on them. That way, very little gas

escapes and it doesn't smell up the house. When it is " done " I put it in an

outside fridge where it ages more, but at a lower temp (house temps are, I

think, a bit too warm for really good kraut).

--

On 8/20/07, mwycheck <mtw11@...> wrote:

>

> Hello,

>

> Has anyone made sauerkraut? Does it stink up the whole house? My

> husband won't let me make it if it does.

>

> Thanks,

>

>

>

>

[Guest guest]

My husband just recently made a batch in a crock. Holy smokes did it

stink..I banished it to the basement, when it fermented in peace. It is now

in quart jars in the fridge.

[Guest guest]

I've only made one batch (will start my 2nd

tomorrow), and didn't notice any serious odor.

Om Shanti (May Peace Prevail)

Namaste.

, Mommie to Clara and Bella

We don't inherit the Earth from our parents.

We borrow it from our children.

________________________________________________________________________________\

____

Choose the right car based on your needs. Check out Autos new Car Finder

tool.

http://autos./carfinder/

[Guest guest]

I make my sauerkraut in the winter, as our Texas summers are just too hot for

it. I have a magnificent Hartz pot, lid and weights that I make it in. When it

truly gets going, it " talks " to us, gentle burps and murmurs. . . .The smell is

like a good deli smell, but not strong or unpleasant at all. My kimchi is a

much stronger smell, but it is lidded tightly and the smell is only apparent

when rebottleing or when opening for servings from the fridge. Now that's a

strong smell, very intense, but still not at all unpleasant or stinky! Norma

[Guest guest]

Last year I made some for the first time. I used a Ziplock bag of

water on top. I could not find the recipe but I think the recipe was

on the web by Ma .....? It did not smell but was the best sauerkraut

I have ever had.

GB

>

> writes: " Has anyone made sauerkraut? Does it stink up the

whole house? "

> ~~~~~

>

> Yes, I love making it and do several small batches when the fresh

cabbage comes ready for harvest. By small batches, I mean gallon

batches and I often have more than one going at once. Plus batches of

kimchi and the gods only know what else.

>

> When folks enter my home the most common shared remark is how

" good " it smells. It could be the herbs, the various ferments, but

. . . " stink? " No, I've not yet heard that expression.

>

> I say: Experiment, experience, it's the only way we truly learn!

>

> Be well by Nature,

>

> rose

> http://walkinthewoods.byregion.net

> http://www.myspace.com/walkinthewoods

>

> " Our task must be to free ourselves by widening our circle of

compassion to embrace all living creatures and the whole of nature in

its beauty. " ~ Albert Einstein

>

>

>

>

>

>

[Guest guest]

G'day ,

>Has anyone made sauerkraut? Does it stink up the whole house?

Not really, it generally smells quite nice. It can get a bit wiffy

depending on the sulphur in the cabbage I think, but mostly it smells

like sauerkraut.

>My husband won't let me make it if it does.

Well, tell him that if he doesn't let you make sauerkraut, you just

ferment some onions or garlic instead (and that *does* stink up the

house!)

Seriously though, if you don't like the smell (or he gets all whiny

about it), just move it nearer to an open window.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Hi Ellen,

Your question probably hasn't been answered because no one knows how

to answer it. )

If you've allowed it to ferment for the 3-7 days then I'm sure it's

" done " . Give it a taste and see if it tastes like kraut. Even if it's

not ready, it won't hurt you. It'll just taste like fermenting cabbage.

jackie

>

> Hi,

> I don't think my question was answered about sauerkraut making.

> How do I know when it is ready. The recipe says 3-7 days.

> Happiness, Ellen " -)

>

[Guest guest]

>

> Hi,

> I don't think my question was answered about sauerkraut making.

> How do I know when it is ready. The recipe says 3-7 days.

> Happiness, Ellen " -)

==>Ellen, taste the sauerkraut. The longer it is fermented the

stronger taste it gets, which some people like.

Bee

[Guest guest]

> ==>Ellen, taste the sauerkraut. The longer it is fermented the

> stronger taste it gets, which some people like.>

> Bee

Bee,

Thanks for your answer and nice to have you back. I hope you had a

wonderful time with your daughter.

Does fermenting the sauerkraut longer make it better for you. Can I

eat more than 2 Tbls. of sauerfraut or is that too much probiotic. (I

am still in the diet/supplement stage of the diet).

I am constipated since on this diet. I have had constipation off and

on for 15 years so I will probably do a retracing of constipation. How

do I keep from being constipated thru this healing time. I have tried

the suggestions in your files but don't think taking that much vitamin

C or magnesium on a regular basis could be good and it really didn't

work that well. I am eating the right amount of fat. Would eating more

sauerkraut help?

Thanks for your answers.

Happiness, Ellen " -)

>

[Guest guest]

> > ==>Ellen, taste the sauerkraut. The longer it is fermented the

> > stronger taste it gets, which some people like.>

> > Bee

>

> Bee,

> Thanks for your answer and nice to have you back. I hope you had a

> wonderful time with your daughter.

==>I have had a great time with my daughter.

> Does fermenting the sauerkraut longer make it better for you. Can I

> eat more than 2 Tbls. of sauerfraut or is that too much probiotic.

(I am still in the diet/supplement stage of the diet).

==>No, fermenting it longer doesn't necessarily make it better. Yes,

you can eat as much sauerkraut as you wish. You won't get too much

probiotics from it.

>

> I am constipated since on this diet. I have had constipation off

and on for 15 years so I will probably do a retracing of

constipation. How do I keep from being constipated thru this healing

time. I have tried the suggestions in your files but don't think

taking that much vitamin C or magnesium on a regular basis could be

good and it really didn't work that well. I am eating the right

amount of fat. Would eating more sauerkraut help?

==>I suggest you do the 9-day program - it is in the C) Digestion

Folder.

Happiness to you too Ellen, Bee

[Guest guest]

Bee, I had also been somewhat constipated and I did not follow your

calcium/magnesium recommendation because of my financial situation.

About a week ago I began taking calcium/magnesium and my constipation

has for the most part gone away. I am now having a somewhat healthy

bowel movement daily. PA

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

> >

> > I am constipated since on this diet. I have had constipation off

> and on for 15 years so I will probably do a retracing of

> constipation. How do I keep from being constipated thru this

healing

> time. I have tried the suggestions in your files but don't think

> taking that much vitamin C or magnesium on a regular basis could be

> good and it really didn't work that well. I am eating the right

> amount of fat. Would eating more sauerkraut help?

>

> ==>I suggest you do the 9-day program - it is in the C) Digestion

> Folder.

>

> Happiness to you too Ellen, Bee

>

[Guest guest]

>

> Bee, I had also been somewhat constipated and I did not follow your

> calcium/magnesium recommendation because of my financial situation.

> About a week ago I began taking calcium/magnesium and my constipation

> has for the most part gone away. I am now having a somewhat healthy

> bowel movement daily. PA

==>Dear . It's great to hear from you. That's wonderful you

constipation was corrected by taking cal/mag. Well done my friend.

The best in health, Bee

[Guest guest]

Hello Nicola,

I'm not but I thought I'd post the answer to your question by Bee:

You can buy good sauerkraut at the health store, but it must be un-pasteurized

in a glass jar and found in the fridge at the store. I buy Karthein's here in

Canada. Keep it in the fridge at home too. You eat 1-2 Tbs. with every meal,

preferably unheated or slightly heated, to aid digestion and provide good

probiotic for the digestive system. If your stomach gets upset between meals eat

another tablespoon or so to help settle it down.

Hope this helps.

Maddalena

[Guest guest]

>

> Hello everybody,

>

> I'm finally getting around to making sauerkraut, and I apologise

for

> being unable to get a clear picture in my head of what I need to

do,

> despite searching files and messages.

>

> Can I ask for your advice, please, you in the know?

> I've followed the easy sauerkraut relish recipe, but I'm leaving

the

> relish in a medium glass mixing bowl and have placed two small

> plates on top of the mixture....

>

> Is that right? I don't have one of these fermenting jars.

> Where should I put it? Is it okay on the table top?

> And I try it in four days, right?

==>Nicola, I have re-written the Sauerkraut Relish so the

instructions are better;

http://www.healingnaturallybybee.com/recipes/recipe125.php

Bee

[Guest guest]

Thanks, Bee.

Can I just check, does the plate have to press down on the cabbage

mixture, or does it cover the top of the bowl, without touching the

mixture?

Best wishes,

Nicola

>

>

> ==>Nicola, I have re-written the Sauerkraut Relish so the

> instructions are better;

> http://www.healingnaturallybybee.com/recipes/recipe125.php

>

> Bee

>

[Guest guest]

>

> Thanks, Bee.

>

> Can I just check, does the plate have to press down on the cabbage

> mixture, or does it cover the top of the bowl, without touching the

> mixture?

==>Nicola, the cabbage needs to stay submerged, below the fluids. If

it IS okay you don't need to worry. If it looks like the cabbage won't

stay below the fluids a plate on top won't do it; use a plate smaller

than the bowl or some other kind of weight, then put a plate on top.

Bee