Sauerkraut - & fermented foods

[Tom Peters]

Been using homemade sauerkraut to treat GERD/Heartburn and pleasantly pleased with how well its working. I think kraut is due for a comeback as the science suggests it's got health benefits and is basically pure fiber, which doctors are begging people to eat more of.

A simple recipe: shred some cabbage, add some salt (about 20 grams non-iodized salt per 1000 grams shredded cabbage) and toss it in a glass jar to sit for a few weeks at room temp (60-75 degrees F out of direct sunlight.) In anywhere from 2-8 weeks you've got a super food you might even find tasty.

Lactobacteria are responsible for producing lactic acid that sours the cabbage and protects it from spoilage. These bacteria are also responsible for helping your gut out, as research suggests. I've found it takes 3-7 weeks for the most beneficial bacteria to form. Fresher kraut, 2-3 week old stuff, doesn't seem to dull my heartburn as well as an ancient jar I had that was somewhere between 1-2 years old.

If you're looking for something that's healthy, tasty and cheap to make give it a try. You can buy it premade but make sure you get a brand that doesn't sterilize it. If its on a shelf it's likely sterilized. The alive stuff will be in a refrigerated section, usually near the deli or produce section.

 

[Fishnumm]

its liberty cabbage you german agent

 

[JULAY]

I made it before when I lived in S. America because I had to if I wanted it because it's not sold in stores. Now that I'm living in a country where it's commonly eaten, I just buy it at the local grocerium. Now I make my own Kimchi because that shit is delicious and expensive if you eat a cup or two a day like I usually do.

 

[TheVoodooThatJewDo]

I've been making my own kraut for a while. SO much better than the store and very easy to make.

Also a big fan of milk kefir. It also is much better than the stuff in the store of course, super easy to make, and you can make really good smoothies (that solidify if you leave them out for a while, with fruit-juice-whey at the bottom) and kefir bread is also really good...basically two-ingredient cheese pizza if you get it right.

 

[Tom Peters]

I made it before when I lived in S. America because I had to if I wanted it because it's not sold in stores. Now that I'm living in a country where it's commonly eaten, I just buy it at the local grocerium. Now I make my own Kimchi because that shit is delicious and expensive if you eat a cup or two a day like I usually do.

They got live kraut selling for 8 bucks a jar here. Not unreasonable but it adds up quick if you eat it daily. I can make the same size for a buck.

This is the study that pushed me to try eating it daily:

https://pmc.ncbi.nlm.nih.gov/articles/PMC8535652/

Women who ate raw sauerkraut had lower cancer rates. They averaged something like 30 lbs a year which is a few tablespoons per day. Easy enough to incorporate into most American's diet. But thats 2.5 lbs a month. Store bought would be prohibitively expensive at that rate.

Anecdotally; sauerkraut has been praised as a health food since ancient times. It was mentioned in some ancient text as a remedy, a Roman Emperor retired to grow cabbage and make kraut, and in more recent history a civil war doctor observed that soldier patients who ate sauerkraut had better outcomes and recovery than those who didn't. There's something going on here.

The fact that few people eat kraut, raw or sterilized, these days while we're seeing digestive cancers becoming more common may very well be related. That's my bet. Worst case is it's just a tasty treat.

 

[booklover]

I've made fermented carrots. Yum! And they never seem to go bad, either.

 

[Not A Cat Person]

Edward Lee thought he knew sauerkraut. The chef for the Louisville, Ky., restaurant 610 Magnolia grew up in New York City, a place where sauerkraut means one thing: "sidewalk hot dog carts — cheap, bad, overboiled sauerkraut on top of awful kosher hot dogs." He loved it, as any native New Yorker might, but it was sauerkraut -- boring, safe, standard.

Many years later, after Lee moved to Kentucky, he had a sauerkraut surprise at his then-fiancée's house. When she broke out a jar of her mother's homemade sauerkraut, he didn't expect too much.

"Oh, it's just sauerkraut," he thought to himself. "I've had sauerkraut a million times before."

A few bites in, though, he realized he was wrong to underestimate that little jar of pickled cabbage. "I remember eating it and going, 'Wow.' "

The sauerkraut made such an impression that Lee pursued the matter with his mother-in-law. What culinary secrets lurked in her recipe, he asked her — juniper berries? Clove?

"She just gave me this sad, poor look, and she said, 'Son, this is cabbage and salt.'"

https://www.npr.org/2014/05/22/314389471/freed-from-the-sidewalk-cart-this-sauerkraut-goes-global

 

[JULAY]

The fact that few people eat kraut, raw or sterilized, these days while we're seeing digestive cancers becoming more common may very well be related.

Considering that Helicobacter pylori is a major cause of stomach cancer, I'd say there's something to that theory. Lactobacilli are very, very good at outcompeting H. pylori in the human gut.

 

[Battlefield2142EU]

Been using homemade sauerkraut to treat GERD/Heartburn and pleasantly pleased with how well its working. I think kraut is due for a comeback as the science suggests it's got health benefits and is basically pure fiber, which doctors are begging people to eat more of.

Eating it ice cold like dead GAGH?

 

[Dagoth AMOGUS]

“I was making a joke, it’s what I do, in the Deutsch international clique. About Hitler’s birthday a few days ago. And some German guy didn't find it funny one bit. So I says ‘woah buddy you are one sauerkraut!’ “

 

[REGENDarySumanai]

I love some good sauerkraut. A local store where I live sells Polish kraut. Love it on hot dogs, bratwurst, and with kielbasa/kolbassi. Same deal with kimchi. I do want to learn how to make both of them.

 

[Tom Peters]

I've made fermented carrots. Yum! And they never seem to go bad, either.

I've tried green beans, online reviewers made it sound like it was some secret super-delicious treat like french fries. They were ok. Just salty green beans. Not bad but not the best. I've been meaning to try carrots. Lactofermented pickles are awesome, as are classic bread-and-butter vinegar pickled ones. I never knew pickles could be sweet.

"She just gave me this sad, poor look, and she said, 'Son, this is cabbage and salt.'"

https://www.npr.org/2014/05/22/314389471/freed-from-the-sidewalk-cart-this-sauerkraut-goes-global

Yup. Even dried out store-bought cabbage turns into better sauerkraut than commercial grade stuff. I do like adding some onions and garlic to my kraut. The flavors work well together. And you don't need to heat it up for a hot dog, then you're still getting the probiotic benefits.

I do plan on trying some recipes that'd cook the bacteria off. You still get the fiber and vitamins that way and it's ok to do once in a while. Strangest recipes I've seen are sauerkraut chocolate cake and using sauerkraut as a pizza topping. The classic cooked version is with sausage in a slow cooker. Yum.

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Eating it ice cold like dead GAGH?

Straight from the jar with the fridge door open is acceptable. If you have heartburn taking a few sips of the juice tends to work for me.

Considering that Helicobacter pylori is a major cause of stomach cancer, I'd say there's something to that theory. Lactobacilli are very, very good at outcompeting H. pylori in the human gut.

I suspect we'll be discovering that helico has been causing lots of digestive disorders. It was only recently proven to be the cause of ulcers, which up to then doctors assumed was caused by stress. I wish bacteria tests weren't so expensive, I'd love to send in a sample of some old kraut and see how diverse the colony is.

I love some good sauerkraut. A local store where I live sells Polish kraut. Love it on hot dogs, bratwurst, and with kielbasa/kolbassi. Same deal with kimchi. I do want to learn how to make both of them.

Give sauerkraut making a try. It's easy and hard to mess up. It's usually the first thing recommended to anyone wanting to try lacto fermenting because it's so easy. Sausage making is a bit more complex if you don't have the grinder.

Once you have successfully made kraut you can use it as a starter for other ferments. Pretty much all root veggies ferment well, kimchi is basically coleslaw ingredients minus the mayo/oil fermented with some seasoning. Beans are the ultimate fermentation since they smell like feet but the good news is most fermented veggies will have similar benefits and vitamins (k2 is more abundant in natto but it's also in sauerkraut as well so you don't have to eat slimy beans.)

And try mixing kraut with other stuff. I used to get bad heartburn from tuna salad sandwiches. I added some kraut to the mix, which tasted pretty good, and now no more heartburn. It's great stuff.

 

[Varicose Veins]

I am planning on basically doing fermented coleslaw with carrots and cabbage. I have in the past made sauerkraut and it is amazing, the stuff they sell here in stores comes nowhere near homemade.

 

[Stoneheart]

But thats 2.5 lbs a month. Store bought would be prohibitively expensive at that rate.

how much is it in the supermarket? 2.5 lbs would be like 3$ in germany if you buy the name brand stuff