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 bacteria are sensitive to heat & wouldn't ever cook it. My idea is to add it to foods, salads are out of the question as they can still see & taste it so i was thinking of stews & soups etc, just throwing a bit in right before i serve the food. I'm wondering what the max temperature the bacteria can withstand before my kraut becomes just cabbage & carrots again. Thanks in advance
asked bysuperdad (925)
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