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)
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)
If so - how successful has it been? Do you like it? I have a couple of books with recipes and they stress the importance of having a wide jar to make it in, using a weight to keep the cabbage below the brine, and a cover over that to keep flies... (more)
- Probiotic Foods
- Fermented Foods
- Die Off
- Fermented Veggies
So, sauerkraut has, according to testing carried out by Dr. Mercola, a very high probiotic content (see links). My question is if these beneficial bacteria really survive to where they are supposed to go? I know that probiotic capsules such as... (more)
Most bacteria die in the stomach. But some make the trip, specially those imbedded in the kraut. More will make it if the eater has low stomach acidity. They then go on to populate the intestine under favorable conditions.
- Organic Vegetables
- Probiotic Foods
- Paleo Term
Hello, i am am a big fan of lacto-fermented veg. Particularly using carrots and ginger.?? The probioitc benefits help me massively and I'm always talking to people about the latest creation. One thing I've noticed that really puts people off,... (more)
sauercarrots. I seldom use cabbage anymore to make ktrauts. I use beets, regular and chioggia. daikon, carrots and rutabaga. for ten days krauts, even apples.??
So I just finished making two jars of sauerkraut, which took me ages (it's my first batch). I'm really pleased with them and can't wait til they're ready to eat. BUT... As I was literally putting the cabbage into the jars at the end of the... (more)
Hi everyone. I'm new to sauerkraut and i'm looking for some time saving shortcuts for the preparation. Do you have to make a fresh batch everytime or can you just add fresh chopped cabbage to your existing culture and stir it in with added... (more)
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 made a batch of sauerkraut using half of a giant green cabbage and about 2 tablespoons of salt. For the first week or so of fermentation, the brine covered the cabbage, but just barely. I actually forgot about the sauerkraut, so I didn't... (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 want to get the most out of the food and supplements I eat, and I need some help to figure out when to take what. I usually eat sauerkraut and drink broth with every meal. With breakfast I take some cod liver oil, and I'm also planning on... (more)
If I bought a jar of sauerkraut, but it was under-fermented, I mean barely sour, does it make sense to leave it out of the fridge for a while to continue its fermenting? It wasn't pasteurized.
There's no where in my house that consistently stays under 75 degrees. I've heard cooler temperatures produce better flavor. Should I maybe put the kraut in the fridge during the night so the kraut goes through a range of temperatures throughout... (more)
I just started my second batch of sauerkraut (so I had a starter batch) and let it to ferment for a while. When it started, all the cabbage was submerged but I checked it today (I estimate about 4-5 days since it started) and not only was the top... (more)
Um, yes, unless you took a detour around the sun.
I've been paleo for a year now. I haven't changed anything in my diet in the past few days but I'm struggling to have my post workout carb binge right now and usually I'm dying for carbs post workout. It feels like a switch turned my appetite... (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)
I ferment my own sauerkraut, me & my kids just just eat it straight out of the jar...My partner & step-children aren't so keen....i was thinking of a way to introduce some to their diets without such an impact, i know that sauerkraut... (more)
Look at pasturization protocols... 145F for 30 minutes. (VAT) 161F for 15-20 seconds. (HTST) 275F for 1 second. (UHT) Toss it in right before serving to get it warmed up, you'll have minimized die-off.
Since going Paleo, I'm no longer "backed-up"....however recently, things have been on the other side of the spectrum and I'm wondering if it's because I'm overdosing on probiotic foods. This has happened since I started making my own kombucha. I... (more)
I know similar questions probiotics have been asked but they tend to wonder into the supplement territory. So i am calling upon the PaleoHacks circle of knowledge for some info please. The places i have looked so far just tend to state what... (more)
I just made my first batch of sauerkraut, which has been fermenting for about 2.5 weeks in mason jars with airlocks. One of the jars had the brine get a little low, and there were some pieces sticking out of the brine. Things looked ok, I didn't... (more)