Comments on: Sauerkraut

By: Claire

Claire — Sun, 29 Nov 2009 23:45:02 +0000

Does anyone here know the name of the Melbourne band that sing about the benefits of fermented foods like Sauerkraut and Kefir and dancing in the kitchen? I saw them once at Melbourne Uni and thought they were great!

By: kingsley Agharanya

kingsley Agharanya — Wed, 11 Nov 2009 23:57:30 +0000

nice one friends ,bt u guys didn’t tell us the of organism involved

By: Carol Huget

Carol Huget — Tue, 22 Sep 2009 10:13:46 +0000

We just made a large (about 20 cabbages) of kraut in a crockpot using 1 tbsp salt and 4 tbsp salt per 2 kiligrams. Since we have all the whey in it does that mean that I only ferment for 3 days then put in fridge in jars? Would rather leave it in crock, but imagine it will go bad? Really need suggestions as we are quite worried.

By: Rachel

Rachel — Fri, 07 Aug 2009 15:46:19 +0000

I have Sally Fallon’s cookbook, Nurishing Traditions, which is my health bible. Whenever a recipe calls for kefir grains, you can use whey. (My book says whey in this recipe.) You can strain yogurt through cheese cloth, separating the yogurt into whey and cream cheese. When I have been too lazy to do the separation, I just add a little yogurt or just the clear liquid that settles at the top. I have made my own Kimchi from Sally’s cookbook, using yogurt, and it was delicious!!! I use organic, whole, plain yogurt.

By: Anita

Anita — Mon, 13 Jul 2009 12:24:49 +0000

Tina,
I have Kefir grains to share, if you’re in Australia. I can post them anywhere in Oz. Let me know- gamgoAToptusnetDOTcomDOTau (replace caps with @ & .)

By: Joan

Joan — Sun, 12 Jul 2009 06:43:36 +0000

Tina, you can buy kefir grains at wilderness family.com

By: More on Benefits of Real, Old-fashioned Sauerkraut « Journal of Whole Food and Nutritional Health

Thu, 11 Jun 2009 01:01:52 +0000

[...] 10, 2009 · No Comments Over at Nourished Magazine, a tremendous Aussie site I might say, is another post on the health benefits of sauerkraut. I will [...]

By: Tina

Tina — Sat, 06 Jun 2009 04:10:03 +0000

Hi,
I’ve just stumbled across this site whilst looking up how to make my own sauerkraut, thanks for the great info.
I was wondering if anyone knows if it is possible to buy (or easily make!) the kafir whey and where would you buy it? Iid find a website devoted entirely to kafir and it was a bit daunting to a novice, a bit too in-depth for me. Any suggestions would be greatly appreciated! thankyou

By: Anita

Anita — Fri, 24 Apr 2009 01:20:34 +0000

Maria,
That’s fine. Oregano is used in the Latin American/Mexican version of Sauerkraut called ‘Curtido’, with hot peppers. The bacterias are good for you, no need to kill them! See 2 articles about it here- http://solarfamilyfarm.com/?p=28, http://westonaprice.org/motherlinda/sauerkraut.html

By: Cathy Mifsud

Cathy Mifsud — Thu, 23 Apr 2009 00:08:08 +0000

Maria, there is nothing to panic about, even if you don’t use whey, cabbage is loaded with beneficial bacteria. Has anyone ever made a bad batch??? Also nothing bads going to grow with all that wonderful sea/celtic salt.
Let us know how it turns out. Personally I like the flavor of caraway seeds, couldn’t imagine how it would taste with oregano.