packaged pre-made sauerkraut?

[EscapeArtist]

At the market I go to often they have these heads of 'sour cabbage' shipped all the way from asia somewhere, I'm wondering whether they would have a decent amount of probiotics, whether they would be using high quality or raw salt (I heard that you need high quality salt for a good batch? is this true?), basically whether it would be better to make it myself? I seem to have trouble weighing down the cabbage/vegetables when they're in the jars, any tips on that? Thanks

[MysticTree]

definitely better to make it yourself. As to weighing it down - a saucer that fits inside the neck of the Kraut jar and a glass paperweight to sit on the saucer should work fine.

I'd use sea salt if I were making it but I'm not overly fond of sauerkraut to be fair.

[Raw Angel Mom]

For convenience i was buying it, but now i am so sensitive to salt that i prefer make my own. It isn't too much trouble to make it but if you are busy then go for it.

[RawnieColeman]

If you're gonna buy store bought saurkraut from anywhere it really oughta be from either an authentic German or Austrian local market.

Here's the Austrian method for preparing it raw:


Sauerkraut is made by letting shredded or thinly sliced cabbage and salt (among other seasonings like caraway seeds and juniper berries) ferment in a stone ware jug. The cabbage should be finely chopped, sprinkled with salt and packed down. The salt will draw water out of the cabbage. If this does not cover the cabbage after 24h top up with 10% brine to ensure the leaves are not in contact with the air.

The cabbage will need to be weighed down to prevent it from rising and being spoilt by air-breathing (aerobic) bacteria and yeasts. It is a fabulous way to conserve a huge amount of cabbage and Austrians eat quite a lot of Sauerkraut although nobody I know makes Sauerkraut at home ( I guess she doesn't get out much). In Austria one can buy raw Sauerkraut (ready pickled but uncooked) in plastic bags and cans in every supermarket or by weight from a market stand.

GL! :eat


I seem to have trouble weighing down the cabbage/vegetables when they're in the jars, any tips on that? Thanks I'm assuming you mean while you ferment it and not store it?

You can get what's called a 'drop lid' made from either wood or stone. You can use any upside down ceramic lid, or a heavy piece of wood that will fit your container. Japanese use them all the time in traditional cooking, you may find one at a local ethnic store. Don't use metal, because it may react with the bacteria and cause unpredictable results.

Like so: http://compare.ebay.com/like/370484090325?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar

I'm sure you can make or find something cheaper with a bit of effort.

[sprouts2go]

There is a place in MAss that sells Raw Organic Pickles,saurkraut,Kimchi and other stuff www.realpickles.com/
Real Pickles has lots of great stuff!

[January Noir]

An organic grocery store I frequent in my area sells raw organic sauerkraut, kimchi, etc. I purchase them and they're great.
Honestly, if I can buy it, that's good for me since I have very little time to prepare foods these days. I'm eating more simply (whole fruits and vegetables with simple dressings for savory-ness.