5

votes

Kerrygold is to butter as _________ is to sauerkraut?

Answered on August 19, 2014
Created November 30, 2011 at 7:19 AM

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.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on April 12, 2012
at 04:51 AM

Thank You Happy Now! I will try it for sure!

246ebf68e35743f62e5e187891b9cba0

(21420)

on April 12, 2012
at 01:14 AM

Relevant, as I had a big pile of Bubbies kraut tonight with a chuck eye steak. That's some good kraut.

664efb0a77ab70435f580d6867afa0fa

(544)

on April 11, 2012
at 08:40 PM

Last batch I made had julienned apple and dill seeds in it. I like those flavors.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on April 11, 2012
at 07:27 PM

Very Cool BellaKat!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on February 28, 2012
at 06:44 AM

Thank You Jessica!!!

2006ccb2b60f9cc5ba5e8eff8a7abc46

(1533)

on February 28, 2012
at 02:12 AM

http://www.rejuvenative.com/categories/Raw-Organic-Sauerkraut/ best store bought ive had an widely available even better if you let it sit on the counter til super fizzy and krauty

0e5045fb58c84420a8eb7ee8d41dfc12

(258)

on December 27, 2011
at 04:12 PM

LOVE Real Pickles. Their Fermented Raw Red Cabbage is the best!

Db4ad76f6f307a6f577e175710049172

(2297)

on December 12, 2011
at 04:42 PM

well, they claim it's "flash heated." This probably reduces the number of bacteria by a great deal, enabling easier storage since the load of alive bacteria is less. Although once allowed to sit at room temperature, I'd say the bacteria would be back to previous levels.

C2450eb7fa11b37473599caf93b461ef

(3225)

on December 08, 2011
at 11:02 PM

Sauerkraut isn't tough. You just need an implement with which to pound the heck out of the cabbage. Then it's really just the waiting game. (Insert sound bite of Homer saying "The waiting game sucks... let's play Hungry Hungry Hippos")

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 08, 2011
at 10:56 PM

Good Point EJE!

1368bb49d7a1455a3c477aea04363b03

(169)

on December 08, 2011
at 10:23 PM

I believe Flash pasteurization is actually worse and WOULD kill all culture.

B9cc28905ec54389c47cde031d709703

on December 08, 2011
at 10:09 PM

Germany........

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 08, 2011
at 10:06 PM

Awesome! Thanks Marnie!

368568eb91f1b58d2f52c9c566d331b5

(182)

on December 01, 2011
at 04:48 PM

Wow that looks good..

Db4ad76f6f307a6f577e175710049172

(2297)

on December 01, 2011
at 11:39 AM

Rogue Nutritionist - Your comment blew my mind, so I googled, and found the link blueballoon posted. Looks like Bubbie's is still good.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:34 PM

Nance is right about refrigerated -- canned kraut is cooked and dead.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:33 PM

The Mighty Kefir! :: trumpets :: ;)

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:32 PM

YVW, Eric -- I hope they send it up your way!

Medium avatar

(10611)

on November 30, 2011
at 06:01 PM

Slicing cabbage with a filet knife has very high reward. Almost like cutting into a roast.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 30, 2011
at 05:56 PM

Intriguing! If I can find space in my little RV fridge I might try that.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 30, 2011
at 05:54 PM

Hmm, Andrew, you're making me think. However, most of the different fermentation projects require space to avoid cross-contamination and I already have water kefir at one end of my little kitchen and yogurt only 10 ft away in the living room. :-))

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on November 30, 2011
at 05:41 PM

Would flash pasteurization kill all the culture? (I'm asking because I have no idea.) This link seems to think not: http://www.mommypotamus.com/does-bubbies-pasteurize-their-products-say-it-aint-so/

Ed983a42344945b1ff70fd9597a23493

on November 30, 2011
at 04:57 PM

Yup, I agree that fermentation is not deserving of a complicated reputation...

Ed983a42344945b1ff70fd9597a23493

on November 30, 2011
at 03:28 PM

Some of the Bubbies products are pasturized, their saurkraut is one of them. Their pickles are raw though...

020053fd576e93d1d8fa20bfb10979b9

(410)

on November 30, 2011
at 02:44 PM

I'm not a big kraut fan but Bubbi's is slowly changing that.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on November 30, 2011
at 02:24 PM

THE BEST! I'm lucky to be able to go to their store once a month and stock up but they are also available in some "healthy" grocery stores in the bay area (and WF as mentioned). They come up with some of the best combination. Fantastic stuff!

Db4ad76f6f307a6f577e175710049172

(2297)

on November 30, 2011
at 01:09 PM

Bonus points for Juniper Berries.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on November 30, 2011
at 08:45 AM

Actually I find making sauerkraut takes little time and virtually no skill - unless chopping cabbage is a skill??!! Once chopped, mixed with salt, a fistful of caraway and a few juniper berries, it takes no more than a peek at the jar every now and then to check that all is still safely submerged. And the results are superb....

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 30, 2011
at 07:48 AM

Thank You TeaElf!!!

  • 1a98a40ba8ffdc5aa28d1324d01c6c9f

    asked by

    (20378)
  • Views
    7K
  • Last Activity
    1279D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

12 Answers

16
Db4ad76f6f307a6f577e175710049172

on November 30, 2011
at 08:17 AM

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 all the deli pickles and stuff is.

020053fd576e93d1d8fa20bfb10979b9

(410)

on November 30, 2011
at 02:44 PM

I'm not a big kraut fan but Bubbi's is slowly changing that.

Ed983a42344945b1ff70fd9597a23493

on November 30, 2011
at 03:28 PM

Some of the Bubbies products are pasturized, their saurkraut is one of them. Their pickles are raw though...

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on November 30, 2011
at 05:41 PM

Would flash pasteurization kill all the culture? (I'm asking because I have no idea.) This link seems to think not: http://www.mommypotamus.com/does-bubbies-pasteurize-their-products-say-it-aint-so/

Db4ad76f6f307a6f577e175710049172

(2297)

on December 01, 2011
at 11:39 AM

Rogue Nutritionist - Your comment blew my mind, so I googled, and found the link blueballoon posted. Looks like Bubbie's is still good.

1368bb49d7a1455a3c477aea04363b03

(169)

on December 08, 2011
at 10:23 PM

I believe Flash pasteurization is actually worse and WOULD kill all culture.

Db4ad76f6f307a6f577e175710049172

(2297)

on December 12, 2011
at 04:42 PM

well, they claim it's "flash heated." This probably reduces the number of bacteria by a great deal, enabling easier storage since the load of alive bacteria is less. Although once allowed to sit at room temperature, I'd say the bacteria would be back to previous levels.

246ebf68e35743f62e5e187891b9cba0

(21420)

on April 12, 2012
at 01:14 AM

Relevant, as I had a big pile of Bubbies kraut tonight with a chuck eye steak. That's some good kraut.

12
6cca02352c216b4ca8325fda7d83832c

(1042)

on November 30, 2011
at 08:12 AM

Kerigold is to butter as homemade is to sauerkraut (assuming you have the time, patience, skill, and motivation). Personally I lack the time and the skill to make a good sauerkraut, but if you have these conditions, the money you will save alone will make it worthwhile instead of buying it from a store, regardless of the quality of the sauerkraut. This article on making sauerkraut at home is very comprehensive and easy to follow: http://www.wildfermentation.com/resources.php?page=sauerkraut

Here are some informative discussions about making sauerkraut at home and the benefits of homemade vs. store bought sauerkraut: http://paleohacks.com/questions/6220/does-anyone-here-make-sauerkraut http://paleohacks.com/questions/35862/is-store-bought-sauerkraut-alive

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 30, 2011
at 05:54 PM

Hmm, Andrew, you're making me think. However, most of the different fermentation projects require space to avoid cross-contamination and I already have water kefir at one end of my little kitchen and yogurt only 10 ft away in the living room. :-))

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:33 PM

The Mighty Kefir! :: trumpets :: ;)

Db4ad76f6f307a6f577e175710049172

(2297)

on November 30, 2011
at 01:09 PM

Bonus points for Juniper Berries.

Ed983a42344945b1ff70fd9597a23493

on November 30, 2011
at 04:57 PM

Yup, I agree that fermentation is not deserving of a complicated reputation...

4e184df9c1ed38f61febc5d6cf031921

(5005)

on November 30, 2011
at 08:45 AM

Actually I find making sauerkraut takes little time and virtually no skill - unless chopping cabbage is a skill??!! Once chopped, mixed with salt, a fistful of caraway and a few juniper berries, it takes no more than a peek at the jar every now and then to check that all is still safely submerged. And the results are superb....

C2450eb7fa11b37473599caf93b461ef

(3225)

on December 08, 2011
at 11:02 PM

Sauerkraut isn't tough. You just need an implement with which to pound the heck out of the cabbage. Then it's really just the waiting game. (Insert sound bite of Homer saying "The waiting game sucks... let's play Hungry Hungry Hippos")

664efb0a77ab70435f580d6867afa0fa

(544)

on April 11, 2012
at 08:40 PM

Last batch I made had julienned apple and dill seeds in it. I like those flavors.

4
79085325969c93fe85d45433424c806f

on December 08, 2011
at 09:08 PM

If you don't make your own (which is best, IMHO) and you live in the North East, check out Real Pickles (for more than just pickles!). Naturally fermented, raw, vinegar-free, 100% organic and SO GOOD. Also, they recently converted their facility to run exclusively on solar power, which is pretty neat.

http://www.realpickles.com/

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 08, 2011
at 10:06 PM

Awesome! Thanks Marnie!

0e5045fb58c84420a8eb7ee8d41dfc12

(258)

on December 27, 2011
at 04:12 PM

LOVE Real Pickles. Their Fermented Raw Red Cabbage is the best!

3
Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:22 AM

There's a company in Berkeley, CA that makes superb raw, organic sauerkraut. I don't know how far they ship, but the brand is "Cultured." It's in the Whole Foods down here in northern California. Delicious!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 30, 2011
at 07:48 AM

Thank You TeaElf!!!

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on November 30, 2011
at 02:24 PM

THE BEST! I'm lucky to be able to go to their store once a month and stock up but they are also available in some "healthy" grocery stores in the bay area (and WF as mentioned). They come up with some of the best combination. Fantastic stuff!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:32 PM

YVW, Eric -- I hope they send it up your way!

2
64433a05384cd9717c1aa6bf7e98b661

(15236)

on December 01, 2011
at 04:49 AM

I Like gold mine, and they have a raw garlic kraut that is tastier than saurkraut.

http://shop.goldminenaturalfoods.com/GOLD-MINE-ORGANIC-RAW-GARLIC-KRAUT-16-OZ/productinfo/1902-1916/

368568eb91f1b58d2f52c9c566d331b5

(182)

on December 01, 2011
at 04:48 PM

Wow that looks good..

2
Medium avatar

(10611)

on November 30, 2011
at 05:51 PM

Here's the deal. Get a fresh cabbage head and slice it as thin as you can with a sharp filet knife. Slice in an onion the same way, and a sweet pepper too if you like. Douse with red wine vinegar and toss. Then top salt it and put it in the fridge. Not quite like kraut because it's not fermented, but better IMO. Every day it ages it tastes better.

Medium avatar

(10611)

on November 30, 2011
at 06:01 PM

Slicing cabbage with a filet knife has very high reward. Almost like cutting into a roast.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 30, 2011
at 05:56 PM

Intriguing! If I can find space in my little RV fridge I might try that.

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 30, 2011
at 05:12 PM

If home fermentation isn't practical for you, and you don't have health stores nearby, at least buy the refrigerated sauerkraut. Schwartz, for example, says their sauerkraut is never cooked. I'm not near health stores so my option is Claussen. It doesn't really matter if it still has live cultures because I brew water kefir every day and make home-made full-fat yogurt.

If you're wondering, home fermentation isn't practical for me because I live in a 5th wheel RV and my resources are already strained by the kefir and yogurt.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on November 30, 2011
at 07:34 PM

Nance is right about refrigerated -- canned kraut is cooked and dead.

1
6120c989fd5b69f42a0834b69b87955b

(24553)

on April 11, 2012
at 08:22 PM

Eric, since you are in Seattle, I would highly recommend the Firefly Kitchen line of lacto-fermented goodness. Their Ruby Red Sauerkraut made me a fan of red cabbage (no small feat). Makes Bubbie's look affordable though.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on April 12, 2012
at 04:51 AM

Thank You Happy Now! I will try it for sure!

1
9b0077a543a72fb6fe77489e3bb37e1e

on April 11, 2012
at 06:55 PM

It is so funny to come across this question, because I ADORE Kerrygold butter and my answer was Bubbies! Just sayin'!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on April 11, 2012
at 07:27 PM

Very Cool BellaKat!!!

1
E2b9c679315c7c9c7265783dde89f350

on November 30, 2011
at 07:33 PM

The best sauerkraut that I've ever had was from an Amish family, but since I bought it through another Amish family (farmer's market), and that family's sauerkraut was awful, I was too embarrassed to ask who the other family was. :-) I can't stand Bubbie's either, but I did find a local brand that wasn't too awful. It just hasn't aged enough. So what I do is I buy a big jar of it, open the cap for a few minutes, write the date on it, and stick it in the back of the fridge. After about 3 months, it's pretty good! The good side is that I've found sauerkraut that I like that I don't have to make myself. The bad side is that because of the long waiting period, I always have 2-3 jars at any given time taking up room in my fridge. But, I don't have room in my home to set up a proper kraut crock, and I dislike the small table top jar kraut.

In my opinion, the important thing is to get raw kraut. If it doesn't taste like pickles, take the lid off for a bit and then stick it in the back of your fridge and forget about it. :-) Good kraut tastes like pickles, IMO.

1
4cef3e34563d751268a800eb9c110594

(273)

on November 30, 2011
at 05:25 PM

I found the taste of Bubbie's kraut to be great! However, the consistency was not my favorite. The shreds are a bit thick and take a while to chew (I like to pulverize my bites before I swallow them!) Needless to say, my jaw was tired after a quarter cup of kraut! Soooo, I have been eating Bubbie's pure kosher dill relish instead. It is minced up nice and small. It works perfectly as a topping for burgers, in egg/tuna salad or with sweetpotato hashbrowns. In my opinion, the taste takes a day or two to get used to if you aren't a fan of tart. This relish has no sugar, so it can manufacture one heck of a sour face.

1
Ed983a42344945b1ff70fd9597a23493

on November 30, 2011
at 04:55 PM

Well, while I like Kerrygold butter as much as the next person, I think it's a fall back option for those who don't have access to local grassfed butter. But I hear that the question is about the gold standard in fermented veggies...obviously, if you can make your own, that is always going to be the best...you utilize your own environment's bacteria, and adjust to your taste, plus you get to control the quality of the raw ingredients. If that is not an option for you, seek out local companies making high quality fermented products...if you live in Oregon, my friend's company Pickled Planet distributes from Ashland, maybe to some Northern California towns as well...Bubbies uses a low heat pasteurization process on some of their products, including sauerkraut, but I know their pickles are raw...for information about getting started with fermentation, refer to Sandor Katz of Wild Fermentation...

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!