Since it seems I'm steadily losing my extra weight on paleo and finding what works in those regards, I've begun to focus my attention on some of my other issues. I've started eating sauerkraut recently, and I've been feeling a bit of brain-fog and... (more)
I have some fermenting right now. It's been active for a little over 2 weeks. Nice bubbles, no mold and smells good. While I do enjoy the taste of homemade kraut, my main goal is to promote gut health. I've had bad back acne my whole life,... (more)
I found it in the refrigerated section at Kroger ($2.50). Package doesn't say whether it was pasteurized or not. Ingredients are: "Cabbage, Water, Salt, Sodium Benzoate as a Preservative, and Sodium Bisulfitefor Color Retention." ... (more)
Alright, I just bought a fermenting pot. My hubby and I would like to make sauerkraut. There is a dairy allergy so we will need to use only salt or vinegar for ours. Now I am a timid person and so scared about doing something wrong and making... (more)
I have never liked sauerkraut, you know that usual garbage that is heated to death that you can buy in supermarkets. A month ago I bought some raw sauerkraut and was amazed at the taste and liked how it made my upset gut (stomach bug) feel. I've... (more)
I'm looking to make some homemade fermented foods to get the benefits of the probiotics they produce. However, I was wondering if it would be possible to expand the range of beneficial bugs that grow in it. For instance, say I made some... (more)
Hi all. I just purchased a jar of sauerkraut because it was fairly cheap and I've been wanting to experiment with fermented foods. I've heard they're especially good for improving one's digestion. I have never tried sauerkraut before and I have a... (more)
I've been paleo for a while now and still have digestive problems, I'm thinking of buying a fermentation crock pot from amazon (??42 including shipping from Germany) after reading that probiotic pills are basically useless The only thing is I'm... (more)
Sorry for the gross topic. I realise these things can't be diagnosed online but I wanted to hear some paleohacksers opinions. I have been experiencing digestive issues for the last 2-3 days. I had just tried my first homemade sauerkraut for the... (more)
I'm trying to find a reliable source of probiotic to experiment with. I would make my own sauerkraut but i don't want to wait 4-6 weeks. I want something now. Everything seems to be pasteurized and/or bottled and dead.
I am making my first sauerkraut, but I don't know if it is ready, if I need to wait a little more or if it definitely is spoiled! Today is its 10th day. I used half cabbage with celtic salt and 1 shredded carrot. Now the kraut at the top is... (more)
You'd miss out on the probiotics with the in the bag stuff. It's all pasturized which kills the good guys off. If you want to go premade, get some Bubbie's sauerkraut or some kimchi. Full of the reasons that fermented foods are good for you.
So I??ve been reading a lot about how good sauerkraut is and I have even started making my own. Now the good thing is I really like it... but my question is, can you eat too much of it, so that it would end up having a negative effect instead? How... (more)
hi is it possible to ferment cabbage in mason jars of sizes 1litre or 2litres as i just want to make small amounts if possible and on the top place the head of the cabbage to try to prevent any exposure to air? thanks
I love my picked veg, and have come across sauerkraut I know its blaphamy in here to buy it from a shop if its not unheated, but generally what is the nutritional breakdown like for it? also does it taste good? thanks guys P.s I did use the search... (more)
Hello, I made a batch of homemade sauerkraut back in march, and it was going really well until last week. It initially was smelling krauty and and as it should, I checked it in the crock most days, stirred it and it was percolating nicely. We ate... (more)
I have made many batches of sauerkraut before and all of them have turned out fine, but the batch I made about a day ago is a little gooey. I'm not sure if adding onion is the reason why, but this is the first time I'v done that. I know its still... (more)
Mine gets gooey sometimes, too, with the cabbage basically disintegrating. I attribute it to not enough salt. When it happens to me it can't be recovered. I wouldn't risk eating it.
Despite my history of disliking the stuff, I'd really like to be able to take in some sauerkraut because of its health benefits. I just bought live sauerkraut at Whole Foods, and unfortunately, it's not much better than any other sauerkraut I've... (more)
If I add some vinegar to a plate of fermented food like sauerkraut or kimchi to eat will it destroy the beneficial bacteria? I mean adding only to a finished fermentation and not during the process.
If you need to add vinegar then its probably not fermented enough :-). Fermentation should generate enough acids that you don't need to add something for sourness.
Anyone have any insight on the level of probiotics in purchased sauerkraut versus home-made? I know that sauerkraut from a can is "dead" but what about Organic Sauerkraut (jarred) that I buy from a whole foods store? I know that nothing beats... (more)
"Raw" or "unheated" is what you're looking for. If it says "pasteurized" the microbes are gone. Glass is better than cans, but glass does not automatically mean unheated.
Hi there, sauerkraut juice contains a lot of lactic acid, some salt and hopefully very dedicated bacteria strains. But whenever I drink a small cup of it, it punches my gut like it was fermented by chuck norris himself... Does the body... (more)
It's classic 'die-off' (read Herxheimer reaction) from dead yeast and bacterial cells as they pass through the body. You're just killing off some critters, and as they die they release endotoxins which can make you feel ill. The gut reacts with... (more)
So I started making sauerkraut with some small additional amounts of carrot. Chopped it, mixed it with some salt, put it in a big jar and pushed it enough so the juices covered the solids. Then I sealed it airtight, but after two days bubbles... (more)
So I made a sauerkraut after one week fermentation for the first time. I used a big jar and sealed it thoroughly. The juice from the cabbage covered the content entirely ( except for some tiny little floating scraps ), but after few days the brine... (more)
Sauerkraut should not spoil if used the right amount of salt and the cabbage is kept submerged which it sounds like yours is/did/was. If it spoils, you'll know it; it will be slimy, discolored and smell rotten. Do you know how long the kraut at... (more)
Kerrygold is to butter as ___ is to sauerkraut? Are there any Paleo-Friendly (or sort of friendly) sauerkraut brands? Or is it a make it yourself kind of deal? Feel free to include other fermented foods other than just sauerkraut. (more)
From my experience, "Bubbi's" brand is pretty good for "living" pickled things, including sauerkraut and pickles. Only problem is that it's not cheap. You can find them pretty easily, Whole Foods, etc. Just look in the refrigerated section where... (more)