Comments on: Recipe: How To Make Sauerkraut http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/ Master Your Kitchen. Eat Real Food. Sat, 14 Apr 2012 16:09:31 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Hidden Gems: Polish Grocery Store : Fitness Spotlight http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-2853 Hidden Gems: Polish Grocery Store : Fitness Spotlight Fri, 25 Feb 2011 01:38:00 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-2853 [...] culturing your own vegetables at home is certainly an option, it’s also nice to pick some up that you know are fermented [...] [...] culturing your own vegetables at home is certainly an option, it’s also nice to pick some up that you know are fermented [...]

]]> By: pauline bowen http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-259 pauline bowen Tue, 13 Jul 2010 16:05:54 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-259 i and 1cup of vinegar mix well and pour over chopped cabbage that has been packed in quart jars let set 10 days seal up1cup of canning salt use 1 cup of sugar i and 1cup of vinegar mix well and pour over chopped cabbage that has been packed in quart jars let set 10 days seal up1cup of canning salt use 1 cup of sugar

]]> By: Insanity log http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-258 Insanity log Wed, 07 Jul 2010 16:10:49 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-258 [...] You can see what a week’s worth of eating looks like below. I occasionally eat some homemade sauerkraut for the probiotic boost but I didn’t have a batch ready during the week I’m using as an [...] [...] You can see what a week’s worth of eating looks like below. I occasionally eat some homemade sauerkraut for the probiotic boost but I didn’t have a batch ready during the week I’m using as an [...]

]]> By: Hypoxia Gym » Blog Archive » Nutrition tidbits http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-257 Hypoxia Gym » Blog Archive » Nutrition tidbits Mon, 12 Oct 2009 03:03:07 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-257 [...] can see what a week’s worth of eating looks like below. I occasionally eat some homemade sauerkraut for the probiotic boost but I didn’t have a batch ready during the week I’m using as an [...] [...] can see what a week’s worth of eating looks like below. I occasionally eat some homemade sauerkraut for the probiotic boost but I didn’t have a batch ready during the week I’m using as an [...]

]]> By: How To Make Your Own Probiotic Food - Fitness Spotlight : Fitness Spotlight http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-256 How To Make Your Own Probiotic Food - Fitness Spotlight : Fitness Spotlight Tue, 15 Sep 2009 17:05:25 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-256 [...] detailed one of my sauerkraut making adventures previously. I still use a similar process, though in much larger quantities, as I now [...] [...] detailed one of my sauerkraut making adventures previously. I still use a similar process, though in much larger quantities, as I now [...]

]]> By: Herbal Remedies Girl http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-255 Herbal Remedies Girl Wed, 26 Nov 2008 22:17:19 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-255 I have never made my own sauerkraut, thank you for the recipe. I love to make hunter's stew but the sauerkraut I have been using was store bought. I bet making the sauerkraut myself will make the dish even better! I have never made my own sauerkraut, thank you for the recipe. I love to make hunter’s stew but the sauerkraut I have been using was store bought. I bet making the sauerkraut myself will make the dish even better!

]]> By: Digest - Biosolids, Diabetes, Fall Markets, Hypoglycemia | Modern Forager http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-254 Digest - Biosolids, Diabetes, Fall Markets, Hypoglycemia | Modern Forager Tue, 30 Sep 2008 12:23:29 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-254 [...] and kohlrabi, trying to get fancy but not properly sanitizing my jars and workspace. Check out Scott’s post on making sauerkraut before you waste your time (and vegetables). If you enjoyed this post, share it on StumbleUpon [...] [...] and kohlrabi, trying to get fancy but not properly sanitizing my jars and workspace. Check out Scott’s post on making sauerkraut before you waste your time (and vegetables). If you enjoyed this post, share it on StumbleUpon [...]

]]> By: steve http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-253 steve Fri, 29 Aug 2008 12:27:05 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-253 Hi all Sauerkaut is a no brainer but can drive you crazy with your second thoughts. Only because it is so easy it seems wrong. First you do not need a starter use 3 Tbsp of non iodized salt per 5 lbs of shredded cabbage add salt evenly mix very well you will see water come out continue to mix well and then pack in a non metalic container plastic or glass. Cover the cabbage with cheese cloth place a plate on top with some kind of wieght to keep the natural brine above the cabbage place in a room temp area out of the direct sunlight. add water if needed but if cabbage is fresh you will not need water or brine it naturally has plenty of water. Fermentation is a natural process and will not allow botulism to grow botulism needs low acidity and absence of air to cultivate. Fermentation is what wine goes through so it is a pure cleansing process. The fermentation process will form a "bloom" as they call it or a scum on the top it will not hurt you just lift the cheese cloth off and rinse them replace the cloth. Some people mix it in but make it more sour. Try your kraut after the first week and every week there after place in refer when the sour or flavor is right. Cabbage will get soft if fermented or placed in an area to warm. Soft is ok old school German people like it like that. The bubbles are a natural part of the fermention the are a good thing. Every so often pack the cabbage back down the bubbles will make it rise. Next time try this use red cabbage with raddish, dicon, fresh dill, shredded carrots ferment like sauerkraut this a an old school Romanian dish. ENJOY Scott if it has a sweetish flavor it needs to sit and ferment longer fermetation time is determined by natural sugar in veggies, natural yeast in the air, and mostly temp of the area. It will get sour if left long enough. you do not need a starter. Sauerkraut can take 4 to 8 weeks to complete the slower the the fermentation the fuller more complex the flavor. Try making Kimchi it is great....... good luck Steve Hi all Sauerkaut is a no brainer but can drive you crazy with your second thoughts. Only because it is so easy it seems wrong.
First you do not need a starter use 3 Tbsp of non iodized salt per 5 lbs of shredded cabbage add salt evenly mix very well you will see water come out continue to mix well and then pack in a non metalic container plastic or glass. Cover the cabbage with cheese cloth place a plate on top with some kind of wieght to keep the natural brine above the cabbage place in a room temp area out of the direct sunlight. add water if needed but if cabbage is fresh you will not need water or brine it naturally has plenty of water. Fermentation is a natural process and will not allow botulism to grow botulism needs low acidity and absence of air to cultivate. Fermentation is what wine goes through so it is a pure cleansing process. The fermentation process will form a “bloom” as they call it or a scum on the top it will not hurt you just lift the cheese cloth off and rinse them replace the cloth. Some people mix it in but make it more sour. Try your kraut after the first week and every week there after place in refer when the sour or flavor is right. Cabbage will get soft if fermented or placed in an area to warm. Soft is ok old school German people like it like that. The bubbles are a natural part of the fermention the are a good thing. Every so often pack the cabbage back down the bubbles will make it rise. Next time try this use red cabbage with raddish, dicon, fresh dill, shredded carrots ferment like sauerkraut this a an old school Romanian dish. ENJOY
Scott if it has a sweetish flavor it needs to sit and ferment longer fermetation time is determined by natural sugar in veggies, natural yeast in the air, and mostly temp of the area. It will get sour if left long enough. you do not need a starter. Sauerkraut can take 4 to 8 weeks to complete the slower the the fermentation the fuller more complex the flavor. Try making Kimchi it is great……. good luck Steve

]]> By: Pam http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-252 Pam Mon, 17 Mar 2008 20:45:02 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-252 Thanks for your quick reply. I just did a quick internet check. Seems like protein fermentations have a high risk of botulism. One site said Sauerkraut has a pH of 3.5 and botulism grows at 4.5 (probably explaining the acidic tomato phenomenon). One thing mentioned of importance here was the amount of salt added to the fermentation process is important! Lots of salt inhibits botulism and other nasties from forming. I have some pH test strips at home I think I'll test the sauerkraut with before I eat it. That should determin if I did too many things wrong or not. Thank you! Pam Thanks for your quick reply. I just did a quick internet check. Seems like protein fermentations have a high risk of botulism. One site said Sauerkraut has a pH of 3.5 and botulism grows at 4.5 (probably explaining the acidic tomato phenomenon). One thing mentioned of importance here was the amount of salt added to the fermentation process is important! Lots of salt inhibits botulism and other nasties from forming. I have some pH test strips at home I think I’ll test the sauerkraut with before I eat it. That should determin if I did too many things wrong or not. Thank you!
Pam

]]> By: Scott Kustes http://www.realfooduniversity.com/how-to-make-sauerkraut-or-how-to/comment-page-1/#comment-251 Scott Kustes Mon, 17 Mar 2008 16:59:24 +0000 http://www.fitnessspotlight.com/2007/12/23/how-to-make-sauerkraut-or-how-to/#comment-251 Hey Pam,<br />Hmmm....I have always added the brine at the end and that's worked out just fine.  I usually put in enough cabbage and brine to bring it very close to the top, then I fill the top with some rolled up cabbage leaves as in <a href="http://www.modernforager.com/blog/wp-content/uploads/2007/12/picture-052.jpg" rel="nofollow">this picture</a><br /><br />I haven't removed the bubbles though as I think they are part of the fermentation process, hence all the pressure that builds up.  I have no clue about botulism.  I know that an anaerobic environment can bring it about, but I'm not sure if what you've done will do it.  Have any air bubbles appeared again?  Is there any way to detect botulism from smell/taste?<br /><br />Cheers<br />Scott<br /> Hey Pam,
Hmmm….I have always added the brine at the end and that’s worked out just fine.  I usually put in enough cabbage and brine to bring it very close to the top, then I fill the top with some rolled up cabbage leaves as in this picture

I haven’t removed the bubbles though as I think they are part of the fermentation process, hence all the pressure that builds up.  I have no clue about botulism.  I know that an anaerobic environment can bring it about, but I’m not sure if what you’ve done will do it.  Have any air bubbles appeared again?  Is there any way to detect botulism from smell/taste?

Cheers
Scott

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