I was on my way to make some Kraut for the first time when I ran on to this at a local Farmers Market.

Texas Kraut

It is some really good stuff and I am still going to make some, just have to finish this jar first.

I cracked mine open tonight and tried a pinch. It doesn’t suck.

Next batch I may try and amp up the ingredients, maybe some garlic and peppers.

quote:

Originally posted by asonie:
I cracked mine open tonight and tried a pinch. It doesn’t suck.

Next batch I may try and amp up the ingredients, maybe some garlic and peppers.

Go easy on the garlic. A little goes a long way!

After reading this thread, I bought a 2-liter jar and started a batch on 10/13. I am looking forward to trying it in a couple of more weeks.I may let it go for a fifth week because our house is about 65 degrees.
I hope that it tastes good and I look forward to the health benefits.

I hit one month yesterday, but as our weather, and inevitably the interior of my home were a bit cooler, I want to let mine go an extra week too.

Pulled it out from storage yesterday though, and it sure looked good

quote:

Originally posted by smschulz:
I was on my way to make some Kraut for the first time when I ran on to this at a local Farmers Market.

Texas Kraut

It is some really good stuff and I am still going to make some, just have to finish this jar first.

Just be aware that canned sauerkraut doesn’t provide the probiotic benefit of homemade – the canning process kills the microbes.

Personally, that doesn’t matter to me. I have good evidence that my existing internal ecosystem is well balanced. And I keep it well nourished with a high fiber diet. Many Americans are short on dietary fiber.

A healthy person has at least ten times more microbes in his colon than cells in his entire body. They’re incredibly small, but there are so many of them that they weigh about as much as the human brain.

My favorite canned sauerkraut is Cook’s Pantry “Beet Sauerkraut” (imported from Poland). There are no beets in it, but beets are present during the fermentation process, giving the sauerkraut a neat violet color, and a tasty flavor. I buy it at my upscale grocery, but it’s occasionally available on Amazon.

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by smschulz:
I was on my way to make some Kraut for the first time when I ran on to this at a local Farmers Market.

Texas Kraut

It is some really good stuff and I am still going to make some, just have to finish this jar first.

Just be aware that canned sauerkraut doesn’t provide the probiotic benefit of homemade – the canning process kills the microbes.

Personally, that doesn’t matter to me. I have good evidence that my existing internal ecosystem is well balanced. And I keep it well nourished with a high fiber diet. Many Americans are short on dietary fiber.

A healthy person has at least ten times more microbes in his colon than cells in his entire body. They’re incredibly small, but there are so many of them that they weigh about as much as the human brain.

My favorite canned sauerkraut is Cook’s Pantry “Beet Sauerkraut” (imported from Poland). There are no beets in it, but beets are present during the fermentation process, giving the sauerkraut a neat violet color, and a tasty flavor. I buy it at my upscale grocery, but it’s occasionally available on Amazon.

The linked product is packaged in jars, but it doesn't appear to be canned. If you look at the image of the jar, it says "We never heat our products." and "Keep refrigerated. Pressure may build due to fermentation." and talks about live probiotics.

^^^^^
Ah, So. Good eyes. Thanks.

Well...today was the BIG DAY...I popped the lid on the Fido jar after my "no pound...no fail" sauerkraut fermented for 50 days. How was it you might ask...

Actually it is pretty good (albeit a little on the crunchy side compared to the canned stuff)...it was sour and except for the texture, tasted like sauerkraut should taste...

As for the crunchiness, I blame that partly on myself for buying a huge ass head of cabbage (which tend to be tough) rather than several smaller ones and not chopping it finer (I'll use my food processer on shread next time)...also make sure the whole concoction is covered with water before sealing the lid (the upper 1/4 not covered by water was the crunchy part while the lower 3/4 of the jar was somewhat softer (this will be transferred to smaller jars for later use)...

My next batch will probably be collard kraut...a friend of mine is going to send me her recipe ...

Oh, and if I die...it might be "kraut poisoning"

quote:

"Keep refrigerated. Pressure may build due to fermentation."

Pressure may build during digestion, too.

I'm going to start making my own kimchi. Should be pretty good, and more flavor than kraut.

I came across this article and remembered this thread.

https://www.higherperspectives...ykgn9I1zOfQqsSRICIOU

I started a batch on Friday... shredded four or five heads of cabbage and loaded up my great grandmother's crock.

I just made my own batch of kimchi. It's about time I did another. Perhaps I'll do a batch of kraut at the same time...

Yum.

Thanks to this thread I have made about 5 half gallon batches of kraut and all have turned out well. I have been using half gallon mason jars with fermentation lids that let the air out.

quote:

Originally posted by ibanda:
Thanks to this thread I have made about 5 half gallon batches of kraut and all have turned out well. I have been using half gallon mason jars with fermentation lids that let the air out.

Yep; I just got those lids of Amazon. I can't wait to give them a shot on those big mason jars.

quote:

Originally posted by ibanda:
Thanks to this thread I have made about 5 half gallon batches of kraut and all have turned out well. I have been using half gallon mason jars with fermentation lids that let the air out.

Which fermentation lids did you buy on Amazon?

I got these:

Easy Fermenter Wide Mouth Lid Kit

quote:

Originally posted by flesheatingvirus:
I got these:

Easy Fermenter Wide Mouth Lid Kit

Thank you for trying to post the link. I am not sure why, but that link takes me to an animated gif of Riker and Dr. Crusher.

the more i read the more i hear that supplements can't (don't?) compete with getting the benefits from whole foods.

i get some good suerkraut, and have gotten live kefir grains from fusion tea and make my own. breakfast every morning: kefir + nuts & seeds.

when i first make it, i pour into individual coffee cups, and add chia seeds, tsp of taster's choice instant, tsp of hershey non-sweetened non-dutched cocoa powder.