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Sauerkraut and fermented foods


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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?)


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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.

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