I started studying about fermentation because my wife has frequent tummy/digestive problems. I've never had a problem. Made a batch of kimchi and she started eating a small (1/4 cup ) amount three times a day. As I said I've never had a problem, but thought what the hell I'll give it a try. After only 3 or 4 days, what a difference! I have no idea how to put into words the difference it has made, but when things start working the way they should it is unbelievable. I have another batch of kimchi in the works, and have green beans, carrots, and califlower all going as well. The green beans are done and they taste great, and I don't even like green beans. Oh by the way, it has really helped my wife greatly.
Rod

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Originally posted by deepocean:

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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 them off Amazon, made by "Year of Plenty" for wide mouth mason jars. The mason jars are super cheap at Walmart. A 2lb head of cabbage makes about a quart, I have generally been making 2 heads in a 2 quart jar a time.

Try this recipe. You lose the probiotic benefits when you cook the sauerkraut, but dang, bacon, onions, apples, sauerkraut, and sausage are good!
Sauerkraut recipe

I’ve got about a week left on my next batch. This time I added some garlic and crushed red pepper.

I’ve been trying to figure out if store bought sauerkraut has probiotics. Anyone know? My google searches haven’t really answered that question, other than the ones that are heated to kill bacteria obviously have none...

I read somewhere that even the best store bought sauerkraut has far less probiotics than what you can make.

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Originally posted by RAMIUS:
I’ve been trying to figure out if store bought sauerkraut has probiotics. Anyone know? My google searches haven’t really answered that question, other than the ones that are heated to kill bacteria obviously have none...

If it is in a refrigerator case, then it almost certainly has not been pasteurized and still has live bacteria.

If it is in a shelf-stable can or jar, then it has been pasteurized, killing all the bacteria.

Now that I have the jars and fermentation lids, I am looking forward to fermenting some pickles this summer. I a made one batch and they turned out good.

I will try kimchi as well. This fermenting thing is fun.

I cracked open my second attempt this afternoon and it is markedly better than my first batch. I added a few punches of red pepper flakes and a could of cloves of garlic. Very good.

Could you use Okra?

Just jarred up the latest batch this evening from the crock. That crock is handed down to me from my grandmother. It might even be my great-gran's, nobody is really sure how old it is.

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Could you use Okra?

You certainly can ferment Okra, George, as you cal almost any vegetable, but they'd be more of a pickle, not kraut. Google will show you a whole pile of recipes.

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Originally posted by zoom6zoom:

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Could you use Okra?

You certainly can ferment Okra, George, as you cal almost any vegetable, but they'd be more of a pickle, not kraut. Google will show you a whole pile of recipes.

Given "sauerkraut" literally means "sour (pickled) cabbage" in German...