Sauerkraut

[Yvonne Smith]

Sauerkraut is supposed to be one of the best probiotic foods that you can eat, but it needs to be fresh with live probiotic culture and not the canned kind. If you get it in the refrigerated section of the store, it should say that it has live cultures, similar to the way beneficial yogurt does.
I like making my own sauerkraut, but I do not make whole batches at one time like many people do, I usually make a quart at a time.

This time, I got a package of premade coleslaw cabbage from the store and used that for my sauerkraut. It has both red and green cabbage and some shredded carrots, so it should be interesting colors even when it has cultured from cabbage into sauerkraut.
Here is how it looks fresh into the jar.

 

[Mary Stetler]

I keep planning on making some but have not yet. Hubby and I made sauerkraut together once and didn't eat it. Too much salt for our taste. (maybe we both added it) His mom used to rinse it when she used it.

 

[Marie Mallory]

So much to do here we don't have time although lately I do spend lots of time here or YouTube. Just can't get into trying new recipes now.
I do hope to try this soon though Yvonne.

 

[Mary Stetler]

So much to do here we don't have time although lately I do spend lots of time here or YouTube. Just can't get into trying new recipes now.
I do hope to try this soon though Yvonne.

I think it's funny that for people who 'don't' work that we have so much to do.

 

[Marie Mallory]

I think it's funny that for people who 'don't' work that we have so much to do.

Mary ,its not that we have so much more to do, its just that we now have so little energy and ability to do it with.

 

[Don Alaska]

We make sauerkraut almost every fall when we harvest cabbage. Salt is essential to keep out bad bacteria, but too much salt keeps out all the bugs, even the good ones. It can be drained and rinsed to remove the brine, but many of the good bugs are removed as well. A friend waits until it gets the proper tartness, then freezes it. I don't know, but that may preserve the good bacteria.