Re: Budwig/Saurkraut Question

[Guest guest]

Part of taking the sauerkraut is for probiotic organisms, so raw would

be better. Part may be for lactic acid, so pasteurized wouldn't matter

for that, I assume. Supposedly buttermilk could be used instead.

On Jan 8, 2008, at 7:39 PM, breathedeepnow wrote:

> Question is, if the Gundlesheim is pasteurized, does that make it

> worthless, or worth far less than the Bubbie's?

[Guest guest]

Elliot

I don't know about the two brands you mentioned but I make my own and

it is much better than store bought although I have not tried the

brands you mentioned.

It is pretty easy and cheap to make. I found this recipe on the net.

Lena's homemade sauerkraut.

http://www.envirodocs.com

GB

>

> I know Dr. Budwig included saurkraut/saurkraut juice as part of her

> regimen. I would like to know which of the two brands I have found

> that are purest is better:

>

> Bubbie's

> Gundelsheim

>

> Bubbie's is made with cabbage, salt and artesian well water, and

has

> a lot of water in the jar along with the saurkraut.

>

> Gundelsheim is just cabbage and salt, with very little water.

>

> My wife and I much prefer the taste of the Gundelsheim brand. But

we

> think the Bubbie's may not be pasteurized, while we think the

> Gundelsheim may be. We can't tell whether the Gundlesheim is or

isn't

> unless we contact the company.

>

> Question is, if the Gundlesheim is pasteurized, does that make it

> worthless, or worth far less than the Bubbie's?

>

> Thanks for any and all responses.

>

> Elliot

>