TheRawDiet.com Super Food Nutrition

sauerkraut

April 19th, 2008

Hello Sauerkraut and KimChi enthusiast,

Thank you for ordering the Sauerkraut Maker! This article has some resources on how to make sauerkraut, as well as how to make kimchi, real pickles, pickled vegetables, cultured vegetables, and the sauerkraut Starter Culture.

I have sample recipes at the bottom of this page,
http://www.therawdiet.com/kraut_recipes.html

This article discusses the role of the sauerkraut Starter Culture, Vikraut by Viktoras Kulvinskas

Click here for a sourkraut tutorial, a good review of the Kraut Maker with photos and sauerkraut recipes

This great article by Wild Fermentation author Sandor Katz article discusses the importance of keeping the sauerkraut covered in the brine

You may need to add in more brine to the sauerkraut maker after a couple days. You make brine by mixing in a ratio of one teaspoon of salt per cup of water.

When using the sauerkraut maker, air bubbles will form inside the jar. Each day, for the first four days, you could open the jar and use a fork to press down on the cabbage. This will force out any bubbles that are stuck in the jar. Re-seal the jar and let it continue to culture.

This is a short article by natural Health expert Dr. Andrew Weil talking about sauerkraut.

I use E3Live Probiotics as the sauerkraut starter culture. The probiotics should be stored at room temperature. Do not refrigerate them because the cold air might harm the probiotics. There are 10,000 active organisms in each Probiotic Capsule.

I also like to use South River Miso as a kraut Starter Culture. To use this, mix a tablespoon of miso into two cups of water, and mix this in with the grated cabbage and salt.

The following link is to an excerpt from a new book titled The Complete Guide To Raw Cultured Vegetables: Nature’s Rejuvenative Foods and their Use for Peace by Evan Richards. Evan is the owner of Rejuvenative Foods, a great company that sells raw vegan organic sauerkraut, kimchi, and nut butters. The food is available in health food stores across the country.

Please let me know if you have any questions about making sauerkraut!

Blessings,

Mike Snyder, owner of The Raw Foods Diet Health Shop in Portland, OR
phone: 503-771-3904

Entry Filed under: Sauerkraut recipes