Comments on: How to Make Sauerkraut

By: faye

faye — Thu, 20 Oct 2011 10:38:49 +0000

most helpful , didn’t realise it was so easy.

By: Fermenting « grace garden

Fermenting « grace garden — Tue, 24 May 2011 08:25:08 +0000

[...] mostly worked off of this recipe from Nourishing Traditions, but I referred often to this recipe from Sandor Ellix Katz, who from [...]

By: Ian Rigby

Ian Rigby — Fri, 25 Mar 2011 22:40:29 +0000

Hi can anyone advise me, is it alright to make Kraut in a stainless steel container! Ian 27/03/2011

By: Natural Healing for Acne

Natural Healing for Acne — Wed, 18 Aug 2010 23:27:59 +0000

[...] to the probiotics in yogurt/kefir). I found quality sauerkraut at Whole Foods or you can make it at home. Traditionally-made sauerkraut also contains high amounts of vitamin C, another micronutrient [...]

By: Andrew

Andrew — Sun, 06 Sep 2009 13:01:11 +0000

Hi I eat only raw food so the properties of sauerkraut are much needed. I was just wondering if anyone ended up importing or manufacturing sauerkraut crockpots in Australia? I live in country Western Australia so any help would be muchly appreciated!
Kind regards
Andrew

By: Katrina Armstrong

Katrina Armstrong — Fri, 30 Jan 2009 00:17:37 +0000

Yes! Contact Rod Thomson from Bendigo Pottery: bpottery@bendigo.net.au
They designed a 10L one as a result of popular demand.

By: Kai

Kai — Wed, 28 Jan 2009 07:26:58 +0000

Hi, I am looking for the harsch Crock Pot here in Australia (Sydney). Do you know of any source which might have this pickling crock?

By: Sauerkraut

Sauerkraut — Tue, 06 Jan 2009 01:38:54 +0000

[...] article was originally published here and is part of the January 2009 round [...]

By: Erin

Erin — Tue, 14 Oct 2008 23:10:02 +0000

I have made a big crock full of kraut I left about 5 inches of space at the top of the crock.Then put a plastic bag with water to seal the top.Two days have gone by and juce is running over.What should I do?

By: gloria striker

gloria striker — Sat, 04 Oct 2008 17:24:40 +0000

Hello,
I wrote in August with too much salt at the beginning. Now a month later, the kraut has a wonderful taste , but still too salty. How can I salvage the finished salty end results? Can I add water to the container and store it in the fridge? Will adding water destroy some of the health benefits?