kb0426 Posted October 16, 2012 Share Posted October 16, 2012 Where on earth do you find sauerkraut that does not have sugar in it? I went online to look for recipes and when I saw what you must do to make your own, I thought there has to be an easier way. I can make my own mayo, prepare bone broth like it is my job, and practically move mountains but I am not attempting my own sauerkraut. So? Where is this illusive gem? Sitting next to the sugar free bacon in Heaven? Thanks in advance! Link to comment Share on other sites More sharing options...
missmary Posted October 16, 2012 Share Posted October 16, 2012 bubbies! In the refrigerator case. ps. you can totally make it, if you want. easier than bone broth. Link to comment Share on other sites More sharing options...
Grace Posted October 16, 2012 Share Posted October 16, 2012 Check the refrigerator section of your local grocery, look near the cold pickles. Link to comment Share on other sites More sharing options...
kb0426 Posted October 16, 2012 Author Share Posted October 16, 2012 I have apparently been looking in the wrong refrigerator sections. I have located the kraut; mine are all loaded with sugars. Easier than bone broth? Maybe I am just looking at the wrong recipes! Link to comment Share on other sites More sharing options...
Emily Posted October 16, 2012 Share Posted October 16, 2012 Does your grocery store carry the Bubbies brand? Link to comment Share on other sites More sharing options...
Susan W Posted October 16, 2012 Share Posted October 16, 2012 So? Where is this illusive gem? Sitting next to the sugar free bacon in Heaven? Thanks in advance! I almost spit tea on my keyboard when I read that. Link to comment Share on other sites More sharing options...
kb0426 Posted October 16, 2012 Author Share Posted October 16, 2012 Thank you all! I shall look for this brand the next time I am at the store! Perhaps I will add a kraut crock to my Christmas wish list in the meantime. Link to comment Share on other sites More sharing options...
Grace Posted October 16, 2012 Share Posted October 16, 2012 I purchased Krrrrisp Kraut, by Silver Floss, (cutsie spelling is their choice, not mine), at the grocery. It is carried in the refrigerated pickle section, as well as with the corned beef in the meat case. Ingredients: Cabbage, Water, Salt, Sodium Benzoate and Sodium Bisulfite. Their website is: glkfoods.com Link to comment Share on other sites More sharing options...
Susan W Posted October 16, 2012 Share Posted October 16, 2012 I purchased Krrrrisp Kraut, by Silver Floss, (cutsie spelling is their choice, not mine), at the grocery. It is carried in the refrigerated pickle section, as well as with the corned beef in the meat case. Ingredients: Cabbage, Water, Salt, Sodium Benzoate and Sodium Bisulfite. Their website is: glkfoods.com That one contains a couple of preservatives that I wouldn't be comfortable with. They are fairly controversial and very closely regulated (which is a red flag to me) by the FDA. Maybe a moderator will okay them, but if not, you can find it without those in the ingredients. Link to comment Share on other sites More sharing options...
SummerGirl Posted October 16, 2012 Share Posted October 16, 2012 I'm in Ireland and buy this one http://www.windmillorganics.com/product-334-1.html Not sure if it's available in the US? Link to comment Share on other sites More sharing options...
Nancy H. Posted October 16, 2012 Share Posted October 16, 2012 Libby's has a sauerkraut that is only cabbage, water and salt. That is what I use. It is in a can and found in the canned foods (vegetables) section of the grocery store. Link to comment Share on other sites More sharing options...
kb0426 Posted October 16, 2012 Author Share Posted October 16, 2012 I had never even considered to look in the canned vegetable section! So many wonderful suggestions! I will gladly walk around the entire grocery store to locate some of these brands! If I walk around the store enough, perhaps I can consider that my exercise for the day. Link to comment Share on other sites More sharing options...
Susan W Posted October 16, 2012 Share Posted October 16, 2012 I had never even considered to look in the canned vegetable section! So many wonderful suggestions! I will gladly walk around the entire grocery store to locate some of these brands! If I walk around the store enough, perhaps I can consider that my exercise for the day. Okay, but wait. Isn't the point of sauerkraut to do something good to/for your gut flora? I don't care for it, so I am very ignorant on the subject. I thought to reap the benefits, you have to eat raw, therefore canned wouldn't be the same? Again, I don't like it, so pretty much let someone knowledgable put their two cents in. Link to comment Share on other sites More sharing options...
kb0426 Posted October 16, 2012 Author Share Posted October 16, 2012 All you knowledgeable folks let me know before Saturday when I go shopping. I just like the stuff and if I can find a compliant one, I can enjoy it with whatever compliant sausage product I can find to serve it with. The gut benefit would just be a bonus! Link to comment Share on other sites More sharing options...
quotidianlight Posted October 16, 2012 Share Posted October 16, 2012 I just make my own. It's super easy and is edible in a week but lasts much longer. While some recipes look complicated it doesn't have to be. Just cut cabbage, salt, let it sit, shove it in a jar and cap with a bag of water temperature weigh it down. Wait a week and eat. Bonus... It tastes butter than canned. Link to comment Share on other sites More sharing options...
Susan W Posted October 16, 2012 Share Posted October 16, 2012 All you knowledgeable folks let me know before Saturday when I go shopping. I just like the stuff and if I can find a compliant one, I can enjoy it with whatever compliant sausage product I can find to serve it with. The gut benefit would just be a bonus! Oh, then gosh, just go grab some cans of what Nancy buys. I've only seen people want raw and organic because they are using it as a tool for some sort of gut thing. Link to comment Share on other sites More sharing options...
Nancy H. Posted October 16, 2012 Share Posted October 16, 2012 I like mine with compliant hot dogs and compliant mustard. YUM Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 16, 2012 Share Posted October 16, 2012 I just make my own. It's super easy and is edible in a week but lasts much longer. While some recipes look complicated it doesn't have to be. Just cut cabbage, salt, let it sit, shove it in a jar and cap with a bag of water temperature weigh it down. Wait a week and eat. Bonus... It tastes butter than canned. I love making a lot of items from scratch but sauerkraut is the one thing I am weary of.. lol..and I am usually not afraid to try anything at least once! Link to comment Share on other sites More sharing options...
kb0426 Posted October 17, 2012 Author Share Posted October 17, 2012 I just make my own. It's super easy and is edible in a week but lasts much longer. While some recipes look complicated it doesn't have to be. Just cut cabbage, salt, let it sit, shove it in a jar and cap with a bag of water temperature weigh it down. Wait a week and eat. Bonus... It tastes butter than canned. Clearly I am looking at the wrong recipes then! I saw fancy crocks, warning about the type of water you use, etc. I guess it had me panicked! I will search for a proper recipe and in the meantime, I think I will look for Bubbies! Link to comment Share on other sites More sharing options...
quotidianlight Posted October 17, 2012 Share Posted October 17, 2012 Yeah, that's just silly. I don't even use water. Salting the cabbage and letting it sit followed by massage and beating it with fists creates enough juice that it ferments in its own. Link to comment Share on other sites More sharing options...
Susan W Posted October 17, 2012 Share Posted October 17, 2012 Yeah, that's just silly. I don't even use water. Salting the cabbage and letting it sit followed by massage and beating it with fists creates enough juice that it ferments in its own. Lordy. I still say bone broth (I call it stock) is easier. Link to comment Share on other sites More sharing options...
kb0426 Posted October 17, 2012 Author Share Posted October 17, 2012 Yeah, that's just silly. I don't even use water. Salting the cabbage and letting it sit followed by massage and beating it with fists creates enough juice that it ferments in its own. So, not only will I get sauerkraut, I can work out aggressions. I am liking this more and more! Okay, you are now my official sauerkraut mentor, and as such I have two questions: 1. Kosher salt or do I need special pickling salt? 2. Fermentation is to take place in a deep dark corner or in the refrigerator? I am not usual so ignorant, but this is unchartered territory people and I really want to make this on Saturday! Thank you for giving me the courage to try this! The worst thing that can happen is that it fails - big deal! Link to comment Share on other sites More sharing options...
quotidianlight Posted October 17, 2012 Share Posted October 17, 2012 You have to use non ionized salt. I like pink sea salt but any non ionized sea salt is fine. Mine ferments in the pantry. I'm making more this weekend and will make a YouTube video for you. Link to comment Share on other sites More sharing options...
Alicia Jaybird Posted October 17, 2012 Share Posted October 17, 2012 I use a variation on this recipe by Diane of Balanced Bites. It takes awhile to beat/massage the cabbage into submission, but the actual process is very easy and it is so delicious. Way better than jarred/canned. http://balancedbites.com/2012/01/easy-recipe-raw-sauerkraut-fermented-probiotic-food.html Link to comment Share on other sites More sharing options...
kb0426 Posted October 18, 2012 Author Share Posted October 18, 2012 You are all the BEST! That is it! I am going to make it this weekend! Link to comment Share on other sites More sharing options...
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