View Full Version : Sauerkraut
03-21-2006, 09:29 AM
I found a combo that is tasty, delicious and easy on the stomach:
- Mash 1 avocado with 1 c sauerkraut
Since I have a lot of digestive trouble this is the one thing that seems to be ok on my stomach and my body craves it badly. As such, I'm going through tons of sauerkraut. Does anyone have a faster way of making it? It takes me a long time to make it. My current method is as follows:
-process cabbage in food processor
-stuff a layer in mason jar
-put a layer of wakame ontop
-stuff another layer on top of wakeme
-continue this until mason jar totally packed tight
-let sit on counter for 7 days
My fp is really small so it really takes a long time. All other suggestions greatly appreciated,
03-21-2006, 09:36 AM
I've been reading on the benefits of cultured foods, and since I suffer from candida, I was thinking this would be good for me. I was afraid though, because I've also read you can become poisoned from it if it's not prepared correctly. What is your experience? Sorry I couldn't help with your question. Would it help to start a batch every day or so? Depending on how much you eat? Do you have to "food process" the cabbage or could you shred it with a big knife? Good luck.
03-21-2006, 09:54 AM
As you may know, I am the heavy duty food processor fan around here, so my tip may surprise you... don't use a food processor to chop the cabbage! It takes too long. :eek:
Using a good sharp chef's knife I can shred an entire big head of cabbage in under a minute. I start by cutting the cabbage in half, then making a V-cut in each half to remove the core. Then I just very thin slices, and voila, almost instant shredded cabbage for slaw, kraut, whatever.
Yes, you do need a good, long, sharp knife... an 8 or 10" chef's knife is perfect for the task, but then, every raw kitchen should have one anyway for general slicing and chopping. It is the ORIGINAL food processor!
And a tip for the kraut... if you save a little from each batch to use as a "starter" for the next batch it can speed up the fermentation.
03-21-2006, 11:19 AM
No water in the mason jar? Do you seal the jar with a lid? Thanks for any info!
Lady Green Jeans
03-21-2006, 11:27 AM
I also adore the kraut and avo combo. Will be watching the thread for ideas since my prior attempt at making it (long ago) was not a success.
03-21-2006, 10:44 PM
This receipe makes one pint of kraut. . .
6 cups of chopped cabbage (run through juicer with blank screen) or chop really fine. Add 1/4 cup pineapple juice or apple juice, 1/4 teaspoon salt. May need to add extra juice so that when you press down on cabbage, juice seeps up through your fingers.
Press mixture down into Mason jar, making sure you get all air pcokets out. Fill to just under rim of jar, then add water to brim and screw lid on. Place jar in a bowl as the whey seeps out. Leave for 6 days or less in hot summer. (Try putting on top of warm water heater.)
There should never be any mold or scum or anything to scrape off the top.
Have fun! And thanks for the idea -- I'm gonna start some tomorrow.
03-22-2006, 07:43 AM
So all the "yucky" stuff seeps out? If I make some, and I've never had any, what does it taste like? (I know, I'm probably the ONLY person who's never had sauerkraut!) I guess I'm afraid I will make it, and it will be "bad" and I'll poison myself! :rolleyes: ROFL...couldn't you just hear the newscasters..."local woman dies eating homemade sauerkraut, close friends and family say she was always eating "strange" stuff!" ROFL :D You gotta love it! Anyway, sorry to be so dense, but fermenting is foreign to me....and thanks for the recipe and instructions BDraw!
03-22-2006, 09:34 AM
Thanks for your suggestions. I'm going to give Shivananda's suggestions a shot.
I don't add any water when I make mine and there is no mold or scum that forms. I just make sure that it is packed really really tight in the jar.
03-22-2006, 05:20 PM
I did it. Finally put together a jar of sauerkraut. I've had a cabbage in the refrigerator for too long with this intention. So I want to thank you for the final boost. It is on the water heater as we speak.
And knowing I don't like it so mushy, I very tihinly sliced 95% of it and put the other 5% in the food chopper. Then it went in a bowl with the salt and pineapple juice, at which time I throughly mushed it with my hand. Looks good. I did end up having to add about 1/4 cup of water, hope that doesn't weaken it too much. I'll let you know as time goes on how long it takes and how it turns out.
03-22-2006, 06:04 PM
Just a note:
It is important to make sure everything you use is scalded so that unwanted germs wont' get into that food.
I make sure that all the utensils I'm using are perfectly clean before I begin. And I only use organic produce. I scald everything (except the food, of course! :)) before it is used.
03-22-2006, 06:07 PM
I've never bothered to scald the jar, etc. and I'm still alive :)
03-22-2006, 06:09 PM
I wouldn't take any chances if I were you! :)
03-22-2006, 08:32 PM
Has anyone ever made sauerkraut with salt instead of seaweed? If so, which way to you like better? How much salt would you sprinkle in the cabbage?
03-23-2006, 07:01 AM
What size mason jar do I use? 1 pint doesn't sound big enough for 6 cups of cabbage, plus the other ingredients? I better do some more searching.
03-23-2006, 09:35 PM
Tvillmom -- I used a 1 qt. size jar. I did not measure my cabbage, just used a head of it, granted it was not giant. . . A neighbor decided a couple of years ago that I needed a couple heads of cabbage he grew -- they probably weighed 8 pounds each! That much cabbage required a crock.
03-23-2006, 09:39 PM
Have you thought about eating papaya too? It really helps with digestion!!
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.