bonnynancy Posted January 1, 2013 Share Posted January 1, 2013 I know it's recommended, so I perused the sauerkraut section in the local health food store. Seems there are many different kinds Any advice? What is the best type to choose, best way to utilize in my W30 meal planning? Link to comment Share on other sites More sharing options...
MJam Posted January 1, 2013 Share Posted January 1, 2013 I picked a cheap one (from Walmart!) that had only 2 ingredients (water and cabbage) and was made in Germany (the home of 'kraut)...I hated it thank goodness it was only $1.50 BUT don't let my dislike of the 'kraut dissuade you...'KRAUT IT UP! Link to comment Share on other sites More sharing options...
Susan W Posted January 1, 2013 Share Posted January 1, 2013 I don't like it either. I wish I did. I guzzle Kombucha instead. Link to comment Share on other sites More sharing options...
ar1zona1 Posted January 1, 2013 Share Posted January 1, 2013 I usually buy the stuff in the refrigerated section near the pickles. Lately it's been the Fry's Foods brand. We usually fix it with a pork loin roast as our New Years good luck dinner. I think it's an old Pennsylvania Dutch tradition, got it from my Mom. Link to comment Share on other sites More sharing options...
jennrider Posted January 1, 2013 Share Posted January 1, 2013 It's super easy to make. I have some to have with our pork tomorrow. Must be a Pennsylvania Dutch thing. That's where my husband and my mom are from. Link to comment Share on other sites More sharing options...
bonnynancy Posted January 1, 2013 Author Share Posted January 1, 2013 Yep. Great-Granny was Pennsylvania Dutch and as mean, clean and AWESOME as they come! Sounds like I don't need to go fancy, just compliant. Thanks so much for the replies. (I did read an article about how to make your own. GROSS! Can't wait to try it.) Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 1, 2013 Share Posted January 1, 2013 I get the cheap Polish stuff from the local supermarket and it has nothing but cabbage and water in it either. I'm not overly keen on the taste of it by itself but it gives a lovely subtle zing when sprinkled over salads! Link to comment Share on other sites More sharing options...
kb0426 Posted January 1, 2013 Share Posted January 1, 2013 I made my own and it was good and easy! Here was the thread, that contained a video that I followed to make mine. http://forum.whole9life.com/topic/4019-sauerkraut/ Link to comment Share on other sites More sharing options...
jennrider Posted January 2, 2013 Share Posted January 2, 2013 Make sure you let the cabbage get to room temp before you make it. Cold cabbage hands hurt! Link to comment Share on other sites More sharing options...
Pomme Posted January 2, 2013 Share Posted January 2, 2013 German/Russian person here -- the way we make sauerkraut in our family is to mix jarred sauerkraut with fresh-shredded cabbage, mix in a bay leaf or two, plus juniper berries, and use it as a bed for roasting pork. Link to comment Share on other sites More sharing options...
anniem Posted January 14, 2013 Share Posted January 14, 2013 That sounds delish! Link to comment Share on other sites More sharing options...
EmilyB456 Posted January 14, 2013 Share Posted January 14, 2013 I think the refrigerated kind is the one with the active probiotics you want. I like Bubbie's brand, and I get it at Natural Grocers...not super crazy about eating it by itself, but It's good for me. Link to comment Share on other sites More sharing options...
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