Sauerkraut

[Guest guest]

>

> Hi guys,

> I bought the other day a jar of sauerkraut. It is imported from

> Germany and the ingredients read: organic white cabbage and sea

salt.

> It says it contains per half cup 3g of carbs (2 of which are

fiber,) so

> I thought this would be ideal for the diet. However, I opened it

and

> tried it yesterday and it tastes very sweet...very good, not acidic

or

> vinegery like most, but very sweet. It does not say it contains

sugar,

> but I guess you never know.

+++Hi Vida. Sweet sauerkraut does sound like it contains sugar.

Is sauerkraut supposed to be so sweet? Should I just throw away and

not take chances?

+++Yes, you probably should.

>> I really like sauerkraut, I have Nurishing Traditions cookbook

and know there is a recipe in there, has anyone tried making their

own?

+++Many members are making their own sauerkraut, and it is easy and

inexpensive.

Luv, Bee

[Guest guest]

>

> Is it OK to make Sauerkraut with dark green cabbage?

>

+++Hi . Yes, you can make it with any type of cabbage.

Bee

[Guest guest]

>

> are there any off the shelf sauerkraut products that we can use?

It would have to be unpasteurized (made without heat). It would have to be made

without whey. And it would have to come from the refrigerated section of the

store.

Karthein's Organic Sauerkraut is very good (I know it is in Canada - I don't

know if it is available in the U.S.).

Rejuvenative Foods (California) makes an organic raw (unheated) sauerkraut that

does not have water, salt, or vinegar added (according to their website).

Bubbies brand is NOT acceptable, because they use heat during processing.

Good commercial sauerkraut is not always easy to find. Why don't you take a look

at the sauerkraut in the refrigerated section at your local health food store,

see what brand it is, then google or call them to find out if it is acceptable.

And sometimes you can also get good raw sauerkraut at local farmer's markets

(but be sure to ask the right questions).

Lis

[Guest guest]

A sauerkraut made by Rejuvenated Foods is good. I find it in a cooled

section at Whole Foods Market.

Kathy

[Guest guest]

Thanks Lis, thats great advice, will check it out. Thanks Ian

>

> >

> > are there any off the shelf sauerkraut products that we can use?

>

> >

[Guest guest]

Many Thanks Kathy, will investigate and try, Thanks Ian

---

[Guest guest]

I tried making my own sauerkraut but it tastes kind of strange. I had been

buying one that's not pasteurized, it's called Real Pickles and that one seemed

to taste much better.

How do I know if my sauerkraut tastes right?

Thanks,

[Guest guest]

>

> I tried making my own sauerkraut but it tastes kind of strange. I had been

buying one that's not pasteurized, it's called Real Pickles and that one seemed

to taste much better.

> How do I know if my sauerkraut tastes right?

+++Hi . The kind of cabbage and the longer sauerkraut is fermented will

make it taste different/stronger, but some people like the stronger taste. If

it seemed to ferment okay, without bubbling over, I'm sure it is okay.

Bee

[Guest guest]

>

> Hi,

> I have tried to make my own sauerkraut, but I am not sure what it should be

like.

> I have only used shop bought, that is probably pasteurised, that is quite

soft. Mine has been going for 2 days, I looked at it this morning and it is

still crunchy, but I don't know what it should be like. Is that ok, how can I

tell when it is ok, and ready to transfer to the fridge?

+++Hi . You are very brave to make sauerkraut. Good for you!

You can leave sauerkraut to ferment for up to 6 weeks, depending upon your

taste. The longer you leave it the stronger it will taste and it be less

crunchy too. My mother used to taste it every now and then to decide when to

can it.

How long does your recipe say to let it ferment before putting it in the fridge?

Bee

[Guest guest]

>

> +++Hi . You are very brave to make sauerkraut. Good for you!

>

> You can leave sauerkraut to ferment for up to 6 weeks, depending upon your

taste. The longer you leave it the stronger it will taste and it be less

crunchy too. My mother used to taste it every now and then to decide when to

can it.

>

> How long does your recipe say to let it ferment before putting it in the

fridge?

>

> Bee

>

Thanks Bee,

I am not sure I am brave, or just needs must,and I want to be well :-) I am just

not sure to tell if it works. The recipe says 3 days, but I think I will leave

it a bit longer, but keep an eye on it.

Thanks again,

[Guest guest]

> Hi,

> I have tried to make my own sauerkraut, but I am not sure what it should be

like.

> I have only used shop bought, that is probably pasteurised, that is quite

soft. Mine has been going for 2 days, I looked at it this morning and it is

still crunchy, but I don't know what it should be like. Is that ok, how can I

tell when it is ok, and ready to transfer to the fridge?

> Sorry if I am being dim.

> Thank you,

>

I bought some raw unpasteurized sauerkraut recently

and it is definitely crunchy. I have always hated

sauerkraut but this tastes great, I can eat it!

I bought mine from:

http://www.localharvest.org/sauerkraut-C12142

Only the kraut listed as " raw " has had no heat applied.

- Roy

[Guest guest]

> Thanks Bee,

> I am not sure I am brave, or just needs must,and I want to be well :-) I am

just not sure to tell if it works. The recipe says 3 days, but I think I will

leave it a bit longer, but keep an eye on it.

> Thanks again,

>

>

My sauerkraut always just tastes like salty cabbage after 3-4 days. I've made 10

or so batches and find that it takes 3-6 weeks for it to get that distinguished

sour taste that is like the good raw stuff I've bought.

Good Luck,

[Guest guest]

btw if you get a answer to this let me know ...

[Guest guest]

>

> btw if you get a answer to this let me know ...

>

+++Hi there. What is your name? What question did you want answered, since it

isn't obvious which question about sauerkraut you are replying to.

Bee

[Guest guest]

Doug, the REAL fermented sauekraut is good; the vinegar-made sauerkaut has not

been worked so is less good. I haven't hard of people having much trouble with

greens, and the brassicas are considered to be edible greens on a low-carb diet.

Duncan

>

> I thought that I have seen conflicting reports on whether sauerkraut is

acceptable for the candida diet. Please direct me. Thanks Doug

>

[Guest guest]

Duncan, I have one from a Whole Foods market saying the contents are organic

cabbage, sea salt and water.  Since I am not going to make my own, is that

evidence enough that they do not mention vinegar? Thanks Doug

From: Duncan Crow <duncancrow@...>

Subject: Re: Sauerkraut

candidiasis

Date: Saturday, June 6, 2009, 3:32 AM

Doug, the REAL fermented sauekraut is good; the vinegar-made sauerkaut has

not been worked so is less good. I haven't hard of people having much trouble

with greens, and the brassicas are considered to be edible greens on a low-carb

diet.

Duncan

>

> I thought that I have seen conflicting reports on whether sauerkraut is

acceptable for the candida diet. Please direct me. Thanks Doug

>

[Guest guest]

Doug, yes; if the sauerkraut is listed as containing only sea salt and wate its

a natural ferment. The souring is caused by the fermentation.

Duncan

>

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> > I thought that I have seen conflicting reports on whether sauerkraut is

acceptable for the candida diet. Please direct me. Thanks Doug

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[Guest guest]

Thank you, Duncan, I love it. Doug

From: Duncan Crow <duncancrow@...>

Subject: Re: Sauerkraut

candidiasis

Date: Saturday, June 6, 2009, 8:11 PM

Doug, yes; if the sauerkraut is listed as containing only sea salt and

wate its a natural ferment. The souring is caused by the fermentation.

Duncan

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[Guest guest]

>

> Just to let people know, I just wrote to Eden foods to ask if the Eden Organic

Sauerkraut is pasteurized, and it IS. So, it is not a good food choice.

>

>

>

Here's a great place to order raw sauerkraut:

http://www.localharvest.org/sauerkraut-C12142?r=fr

There are only two products on the list that are raw and they are the

ones that say " raw " . I bought the gallon size raw before it was out

of stock. I didn't think I liked sauerkraut but this stuff is good!

- Roy

[Guest guest]

Hi Leesa,

Sauerkraut does both...it will lower stomach acid if its too high and raise it

if it's too low.

jackie

>

> Hi Bee,

> I'm confused a little. It seems below that sauerkraut helps lower stomach acid

when it is too much. I thought sauerkraut did the opposite and was why you

could use it instead of HCL. Sometimes when I eat sauerkraut and take HCl I

experience burning (I think I need to lower dosage--have a brand that has 650mg

per capsule and only take one). Should I not take HCl when I eat sauerkraut?

>

> Thanks so much!

> Leesa

[Guest guest]

>

> Okay so Ive made the sauerkraut per your recipe and tonight is night 3 of the

cabbage sitting. I checked the quart jar to see how it was doing and noticed the

top was popped slightly. So I opened the jar and is was like opening a coke

after shaking it up. Carbonation was going everywhere. Is this normal, should i

leave it out longer, or should i refrigerate. Ive not seen this happen to this

extent before.

+++Hi Tony. In case you weren't aware of it, recipes and questions about

recipes are posted on my Candida Recipes Group:

Recipes_For_Candida_Healing/

It is important you leave at least 1 inch or more above the liquid in the jar to

allow for fermentation, which expands. To see if the sauerkraut is fermented to

your taste, taste it - if it tastes good to you, like sauerkraut should, put it

in the fridge, which stops fermentation.

The best, Bee

[Guest guest]

>

> Hello Bee,

>

> Is it possible to get too much sauerkraut. I was taking about 1/2 cup 2x a

day with heavy meals. I've lowered it to 1/4 cup because my saliva is burning

my lips and inside my mouth. If I put baking soda on my tongue it seems to

neutralize the acid. Any thoughts?

>

> p.s. my supplements are back in alignment

+++Hi Care. I doubt sauerkraut is causing your lips and mouth to burn. Burning

sensations are caused by toxins coming out in that area, and us gals have a lot

to get rid of, including lipstick, makeup, lip balms, toothpaste, mouth wash,

dental treatments, etc.

It's a good idea to use baking soda since it helps neutralize toxins. Mix 1/4

teaspoon in 4-5 ounces of non-chlorinated water and swish it around in your

mouth, holding it for up to 2 minutes at a time.

Bee

[Guest guest]

++++Thank you Bee for the answer.

>

> It's a good idea to use baking soda since it helps neutralize toxins. Mix 1/4

teaspoon in 4-5 ounces of non-chlorinated water and swish it around in your

mouth, holding it for up to 2 minutes at a time.

++++Is it ok to swallow it or should I spit it out? Care

>

[Guest guest]

>

>

> ++++Thank you Bee for the answer.

> >

> > It's a good idea to use baking soda since it helps neutralize toxins. Mix

1/4 teaspoon in 4-5 ounces of non-chlorinated water and swish it around in your

mouth, holding it for up to 2 minutes at a time.

>

>

> ++++Is it ok to swallow it or should I spit it out?

+++Hi Care. It won't hurt you to swallow baking soda, but it is high in sodium,

so high amounts will cause water loss along with minerals - I'm not sure of the

upper amount.

Bee

[Guest guest]

Hi H.

This happened to me once before and I took the jars out of the fridge and let it

ferment some more. I had no problems doing this. A few more days and it tasted

the way I like it.

(a group moderator)

>

> I made some sauerkraut last week. I did not put as much salt in as usual,

because I couldn't find the recipe I usually follow.

> When three days was up, I smelled the sauerkraut, and it smelled fermented, so

I put it in the fridge. Now that I've had a serving, though, it tastes just

barely fermented. Can I take the jars out of the fridge and continue the

fermentation process? Or should I just eat it as is?

> H.

>