Pickle, Sauerkraut and KimChi Maker

"At Last! You Can Make Delicious, Gourmet Sauerkraut, KimChi, and Pickled Vegetables at Home!"

With these glass jars, you will make natural raw pickles or sauerkraut in just 4 days. Natural raw pickles and sauerkraut are the best source of probiotics known. It will pickle just about any vegetable.

With the glass sauerkraut maker, you will receive via email a collection of recipes showing you how to make sauerkraut, veggie kraut, KimChi, cucumber pickles, and pickled vegetables.

Basic recipe calls for just cabbage, pure water and 3 Tablespoons of salt. I recommend a high quality salt such as Celtic Sea Salt.

You may add any other vegetables, herbs, peppers, sea vegetables, or spices that you choose.

Sauerkraut Starter Culture

I recommend adding a Probiotic Starter Culture to each batch. This is not required because there is naturally occurring good bacteria on the cabbage.

The Starter Culture is the good beneficial bacteria. The beneficial bacteria, or flora, is what turns the cabbage into sauerkraut.

I add the Caldwell's Starter Culture Probiotics, or a Tablespoon of unpasteurized Miso to each batch of sauerkraut / kimchi.

The Caldwell's Starter Culture is $22.95, you can add this to your order by selecting "With Starter Culture(+22.95)" directly above the 'Add to Cart' Button.

To make sauerkraut, you first grate, chop, or shred the cabbage with a food processor, knife, or cabbage slicer. Place the shredded cabbage in a mixing bowl. Add in the spices, seasonings, salt, and optional Starter Culture, and mix together. Squeeze and massage the cabbage by hand, or use a tool to pound it. This helps get the salt into the cabbage. The salt will pull out juice from the cabbage to make the brine. Pack the salted cabbage into the jar tightly and let it go to work!

The water lock keeps bad bacteria out that causes spoilage.

Includes: 1 gallon glass jar, cap with grommet and plug, one way water lock, and second cap that keeps the food submerged under the brine.

Also recommended: the sauerkraut recipe book titled Making Sauerkraut and Pickled Vegetables by Klaus Kaufmann. It has delicious recipes, great photos, and entertaining chapters on the history, health benefits, and science behind cultured vegetables.

Warranty:

* 1 year warranty on the sauerkraut maker. If any parts break, I will replace them at no charge.

Shipping:

Free Shipping to the 48 US States! Shipping to Hawaii, Alaska, and Canada will be more expensive.

Click the "Kraut Maker Reviews" Tab above to read reviews and testimonials for the Pickle, Sauerkraut, and KimChi Maker.

Do you have questions? Would you like to order over the phone? Please give me a call at 503-771-3904 or email mike (at) TheRawDiet.com

To your great health,

Mike Snyder

Sauerkraut Maker Testimonials:

Hi Mike,

I am impressed with the Pickle, Sauerkraut, & KimChi makers because of their extremely low maintenance (no surficial mold cleaning) combined with a high quality end product. The size is absolutely perfect for experimenting.

I have tried most of the recommended sauerkraut and KimChi equipment and methods.... This system offers the best results, the greatest ease for experimenting with new recipes and the best results for proven recipes. Plus, the unit is compact and very well priced. I just purchased 3 more so I can dedicate a shelf to my fermentation experiments. I am constantly trying new recipes with fresh seasonal ingredients. It is just fun to find new interesting ways to interact with healthy food.

I'd recommend buying one and just trying it out. You will be surprised at the quality and ease of use. Mike is also exceptionally helpful in fielding any questions you might have. You will probably be back to buy a few more- They are well worth the price!

- Brad Kintzer, Oakland, CA

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More Reviews and Testimonials for the Pickle & Sauerkraut Maker:

http://nourishedkitchen.com/recipes/?p=338 Real Sauerkraut Recipe & Kraut Maker review by Nourished Kitchen.

http://thesunnyrawkitchen.blogspot.com/2007/08/fabulous-ferments-making-sauerkraut.html How to Make Raw Sauerkraut, recipe & pictorial by Carmella and the Sunny Raw Kitchen.

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Hi Mike,

I just wanted to drop a line to let you know that I am so happy that I bought the sauerkraut maker. My first batch was done a couple of days ago and the end product was so delicious! I don't think I would have even attempted to do sauerkraut if it wasn't for your device and now I'm eager to try new recipes.

Cheers,

Paula Mendonça

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Hi Mike,

I am very pleased to report that my last batch of sauerkraut was amazing! It's exactly what I've been craving.

It only took four days to ferment. I couldn't believe how many heads of cabbage it took to make a gallon of kraut. many!

It wasn't a very creative recipe, just purple and green cabbage and some carrots I had on hand. I first I thought, oh, great, a year's worth of kraut but I'm really digging through it.

My new favorite lunch is simply a romaine leaf with avocado and kraut wrapped up like a burrito, it's delicious. I got up from my meal and packed it with more kraut.

Troubleshooting for y'all; make sure you really pack down the cabbage like the directions say to do. If there are too many air bubbles, it can lead to contamination. Remember! If it's not delicious, it's not good! trust your tastebuds.

So, thumbs-up on this product, especially if you're like me and apparently not enough German in my heritage to have a genetic flair for making kraut!

~ Stina; Portland, OR

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Hi Mike,

My girlfriend and I love our kraut. I've been making it for two years or so now. We eat it almost with every meal. I'm using miso paste to speed up the fermantation. My kraut took 3 days to stop bubbling in my house, just recently. I also made pickles, I pulled the pickles out of the gallon jar yesterday and put them into two separate 1/2 gallon jugs. Now that they are cold... they are super crunchy! So for your reference, I had them ferment at like 72 to 74 degrees F for 5 days with miso and then I placed them in the fridge. Thanks for your help.

~ Ryan Nguyen; Milwaukee, WI

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"Hi Mike,

I received the sauerkraut maker about a week ago and have completed my first batch of kraut. It is the best kraut i have tasted. I imagine the freshness has much to do with it.

I added fresh green cabbage, russian kale, thyme, basil, rosemary, marjoram, sage, cayenne, turmeric, garlic, Vita- Mineral green, Celtic Sea salt, and pure water.

It is amazing.

The prep is easy, the device is simple.

The directions were clear. The pictures were helpful. Could not ask for anything more. Best raw tool i have came upon in awhile. Must buy for those seeking the benefits of fermented foods."

- Brian Miller

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On a friend's advice, I purchased a Sauerkraut and kimchi maker here and it is just fabulous (and cheap too!)

I made the sauerkraut with red and green cabbage, salt (roughly 3 tbs per 5lbs of cabbage I think) and the Body Ecology Veggie Starter Culture to quicken the fermentation process. It turned out the prettiest color!

At first, the sauerkraut would give me an upset stomach but then I learned that it sometimes does that, esp when you're not used to it. You sort of have to work up your tolerance, 1 tablespoon a day for a week or so.

Now I eat lots pretty much every day and just LOVE it! I store it in the fridge and it keeps on getting better and better. So yum!

In fact, I'm close to running out so I've gotta make some more in the coming days...

~ Carmella

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Hi Mike,

Our family loves sauerkraut and your kraut maker is our best kitchen tool. Home made kraut is SOOOOO much better than any store bought we have ever tasted!

- Bettie Need, a happy customer! - Baker, WV

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Hey Mike - Lucy here.

I bought one of your jars a while back (actually back in August) and the first time I made it I had e-mailed you and said that it didn't turn out well. It was mushy and hot-flavored. You suggested a probiotic and if I had followed the directions.

I did buy the Body Ecology Starter Culture - added it to this next batch and let me tell you - it is THE best sauerkraut I have ever eaten. And I am a HUGE 'kraut fan!

Thank you so much! I am so excited. In fact, I'm sitting here eating a bowl of it now. It is so good and crunchy and tasty. It tastes so fresh! Thank you!

With Thanksgiving coming up and me being the only raw foodist in my family - won't they be surprised that I made this myself?

Way to go dude!!! You made my day! THANK YOU!!!

~ Lucy Brandt

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"Hey Mike,

I was excited to see the jar arrived on Saturday - quick delivery! I really appreciate all of the help. I will definitely recommend your website to everyone I know, it's been a great experience."

- Christina Kohler

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Comment by Sauerkraut connoisseur Andy:

I attended the Hippocrates Health Institutes live natural Sauerkraut making contest and yours would have won easily. It's the best I've ever tasted.

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"Hello Mike,

I made my first batch of sauerkraut with your jars. I used the Miso as you recommended and it turned out amazing! It is the best sauerkraut I have tasted. Thank you!"

- Emery Wayman

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"Hi Mike,

I love these jars. Do you have pamphlets? I have several people asking about them.

The KIMCHEE turned out delicious.

Here is my latest I did today. I made pickled asparagus with spring water with celtic salt, garlic and fresh dill. Looks yummy."

- Sandy

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Hi Mike,

I have been enjoying the Pickle and Sauerkraut Maker very much, and have never made a bad batch yet. But I eat it too fast! I would like to order two more units.

Thanks,

Peter McDaniel

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Hi Mike:

We just sampled our first successful batch of sour kraut with your jar. It was terrific! Best I've ever tasted. I want to try out some seasonings like the woman in your testimonial page.

- Dennis Kenny, Minnesota

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Dear Mike,

Let me start by saying that your sauerkraut maker is amazing! Both my husband and children enjoy the whole process of making and eating... It makes me happy because I know that they are getting something so healthy and tasty.

Thank you,

Warm regards,

~ Zorana Stanojkovic, Alameda, CA

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"I can really recommend this product as something that is essential to the making of kimchi or sauerkraut. I have made my first batch and can only say that I am a very satisfied customer of The Raw Diet Shop."

- Johan Peters

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"Great product, support, service and shipping. A great guy, you wont be disappointed."

- Michael Preston

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The fermenters gave me two gallons of capacity for about $50. Compare that to my Harsch crock that gave me 4 gallons of capacity for about $200 and you can quickly see the value.

These new units also prevent the formation of yeast with an air-lock. I wish that they had granite circles for the top of the veggies rather than an up-turned plastic lid, and I also wish they had gone with a glass air-lock, as I have a plastic phobia, however my kimchi and my mixed pickled vegetables all turned out fantastic. I had the granit circles turned for me by a local counter-top company for about $10, and I have glass air-locks on the way for future batches.

All in all, this unit is well designed and will keep your plate full of tangy healthy raw food, that goes a step beyond dehydrator fair designed to mimic real food.

~ Mark Stone, Phoenix, AZ

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"The kimchi came out great, Mike. The directions were dead on -- it did indeed stop fermenting in a little under 5 days. I love this thing. And thanks for the info about the probiotics, which I intend pursue.

~ Larry, Los Angeles, CA