9 replies to this topic

[ariellestar1234]

Hey, so how do you make this sauerkraut for a fermented food?
I used to hate sauerkraut, but now I ont..

I read, cabbage,dill and lemons....so how do you make it?
and is this a good enough probiotic/fermented food?

[ariellestar1234]

BUMP, PLEASE?

[alternativista]

http://www.healingcrow.com/ferfun/ferfun.html

http://www.cooks.com/rec/doc/0,1941,154175-247207,00.html

It takes time, though.

[ariellestar1234]

Thanks alternativista ..
I am going organic shopping next week, and I will pick up those supplies..
I cant wait...I need some probiotic something, becuase I think I have waaay too many bad bacteria in side of me.

[AutonomousOne1980]

buy it pre made in a can, why try to make your own??

[ariellestar1234]

Really, I can just buy it?
from where?
and how much?
would it still give me the fermented probiotics?

Thanks!!

[alternativista]

Really, I can just buy it?
from where?
and how much?
would it still give me the fermented probiotics?

Thanks!!

You can buy it at any grocery in the canned veggie aisle, but most will have been pasteurized and have no live probiotics. Try health food stores, maybe.

[sleaman]

yea the stuff you get in the store sucks compared to homemade. The only store brand I know of that still has live cultures is called "Bubbies". They make some good fermented pickles too but it just costs too much when its so easy to make. I use whey as a starter like is suggested in Nourishing Traditions but I dont think its really required. Im not a huge fan of sauerkraut buts good when you throw a bunch of other things in too. You know you can basically lacto-ferment any vegetable you want. A good book to check out if you want to get into it is called "WIld Fermentation", dont know the author off the top of my head but i got it off amazon for like $10.

[Adri Chan]

I found this kim chi maker, don't know if it's work though :

http://store.therawdiet.com/pisaandkimch.html

[alternativista]

yea the stuff you get in the store sucks compared to homemade. The only store brand I know of that still has live cultures is called "Bubbies". They make some good fermented pickles too but it just costs too much when its so easy to make. I use whey as a starter like is suggested in Nourishing Traditions but I dont think its really required. Im not a huge fan of sauerkraut buts good when you throw a bunch of other things in too. You know you can basically lacto-ferment any vegetable you want. A good book to check out if you want to get into it is called "WIld Fermentation", dont know the author off the top of my head but i got it off amazon for like $10.

'Nourishing Traditions' has recipes for fermenting all kinds of veggies. You might find some recipes posted on the Weston Price Foundation site.