conniedraws Posted August 14, 2013 Share Posted August 14, 2013 Can somebody school me in the ways of Sauerkraut? Specifically, does quality vary from one place to the next? I saw a bag of it in my normal grocery meat case. What should I be looking for re: best quality? What other fermented foods should I try and same question, how do I tell quality on them, too? (obviously compliance, but anything else?) Link to comment Share on other sites More sharing options...
Guest Posted August 14, 2013 Share Posted August 14, 2013 What I have learned is that it should be cold and raw. If it is pasteurized or heated (even the cold stuff at my store was not raw), it does not have the probiotic benefits, as far as I can tell. Bubbie's is safe. Kimchi would be the same. Kombucha is another good one. Raw with no added sugar after making the tea. GT's is usually safe. Water kefir and coconut kefir are options, but I don't know much about them. I've got a lot to learn. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted August 14, 2013 Share Posted August 14, 2013 You want raw sauerkraut - kept in the fridge - as opposed to the pasteurised stuff, which has none of those friendly bacteria guys. Or make your own, it's pretty easy. There's a whole thread on here -several pages worth! - dedicated to sauerkraut & other fermented delights Link to comment Share on other sites More sharing options...
Physibeth Posted August 16, 2013 Share Posted August 16, 2013 And if you are feeling really adventurous this book just came out and I got it: http://www.amazon.com/Fermented-Season-Approach-Paleo-Probiotic/dp/1936608243 I'm ramping myself up to try some of the recipes. Her explanations are really good and there is a lot of variety in the book. Link to comment Share on other sites More sharing options...
Bethany Lannon Posted August 16, 2013 Share Posted August 16, 2013 Bubbies is the best brand I have found for sauerkraut. However I make my own now, so much cheaper! Stupideasypaleo.com has a tutorial on sauerkraut. All that's needed is a head of cabbage, a couple quart-size mason jars, some salt and about 15-20 minutes. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted August 16, 2013 Share Posted August 16, 2013 I've got that book on pre-order - i think the UK release is next month. In the meantime I've made several of the fermented pickles from Nourishing Traditions. Gingered carrots are lovely but the curtido (traditional Latin American sauerkraut) was vile! Link to comment Share on other sites More sharing options...
amberino21 Posted August 18, 2013 Share Posted August 18, 2013 I made a big jar of sauerkraut a few weeks ago - it has been in my pantry doing its thing. how do I know if it's ready....and safe to eat? there's no mould on the top, the cabbage is kind of white/slightly yellow.... Link to comment Share on other sites More sharing options...
Roz Griffiths Posted August 19, 2013 Share Posted August 19, 2013 Taste it. If it tastes like salty cabbage, it needs a bit longer. If it tastes like sauerkraut you're good to go, though you can always leave it a bit longer for a better flavour Link to comment Share on other sites More sharing options...
Roz Griffiths Posted August 19, 2013 Share Posted August 19, 2013 Oh, apparently if it's actually gone bad, there's no way you'd want to go near it, let alone have a taste Link to comment Share on other sites More sharing options...
amberino21 Posted August 19, 2013 Share Posted August 19, 2013 I've only ever had conventional pasteurised sauerkraut (that I'm aware of)...would that taste the same? Ill try some tomorrow with lunch! Link to comment Share on other sites More sharing options...
Roz Griffiths Posted August 19, 2013 Share Posted August 19, 2013 I think it tastes better Link to comment Share on other sites More sharing options...
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