Comments on: How to Make Sauerkraut http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Thu, 20 Nov 2008 16:34:31 +0000 http://wordpress.org/?v=2.5.1 By: The Nourisher http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-16130 The Nourisher Sat, 08 Nov 2008 21:24:26 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-16130 It's often ok to just scrape the top layer off and the kraut underneath is fine. Your nose should tell you. It’s often ok to just scrape the top layer off and the kraut underneath is fine. Your nose should tell you.

]]> By: Karen Haynes http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-16128 Karen Haynes Sat, 08 Nov 2008 16:57:11 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-16128 I have been trying my hand at making kraut. I thought I followed all the steps and put a brine filled plastic bag on top of the kraut to seal it. I looked at it today and there were small spots of mold on top of the bag. I removed it and all the mold I found. The kraut smells ok but, I would like to know if I should toss it or if it will be ok to continue. I have been trying my hand at making kraut. I thought I followed all the steps and put a brine filled plastic bag on top of the kraut to seal it. I looked at it today and there were small spots of mold on top of the bag. I removed it and all the mold I found. The kraut smells ok but, I would like to know if I should toss it or if it will be ok to continue.

]]> By: Superfoods Part 1: Fermented Foods http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-15983 Superfoods Part 1: Fermented Foods Mon, 06 Oct 2008 22:34:37 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-15983 [...] http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut [...] [...] http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut [...]

]]> By: Cathy Mifsud http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-15693 Cathy Mifsud Mon, 18 Aug 2008 11:40:14 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-15693 Jean what do you mean " never make kraut in the sign of the bowels"? So the best Kraut you say is made during the waxing moon? Jean
what do you mean ” never make kraut in the sign of the bowels”?
So the best Kraut you say is made during the waxing moon?

]]> By: Jessy http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-15691 Jessy Mon, 18 Aug 2008 05:58:04 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-15691 I forgot some sauerkraut jar at the back of my fridge and when I found it, there was mold cover on top. The date on the jar said it was at least 2 month old. Being curious, I decided to scrape off the mold to see if the sauerkraut underneath was salvageable. The mold turned out to be firm and came off all in one round piece, which I discarded. To my surprise, the sauerkraut underneath had the most DELICIOUS flavor. I have not gotten sick from eating it. Has anyone else had the same experience? Since then, I have tried to let my jar develop that mold on top, but so far no result. I wish I had saved that mold and I would have re-used it over and over. I forgot some sauerkraut jar at the back of my fridge and when I found it, there was mold cover on top. The date on the jar said it was at least 2 month old. Being curious, I decided to scrape off the mold to see if the sauerkraut underneath was salvageable. The mold turned out to be firm and came off all in one round piece, which I discarded. To my surprise, the sauerkraut underneath had the most DELICIOUS flavor. I have not gotten sick from eating it. Has anyone else had the same experience?

Since then, I have tried to let my jar develop that mold on top, but so far no result. I wish I had saved that mold and I would have re-used it over and over.

]]> By: Amanda http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-15681 Amanda Fri, 15 Aug 2008 13:44:34 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-15681 I've fermented pieces of ginger and the 'water' has turned pink. I know that young/green coconut water turns pink when it is off. Does that mean mine's a gonner? Charlotte, Donna Gates from Body Ecology Diet (just google for more info) mentions using green/sour-ish apples in cultured vegies. I believe you just chop them up and add them in to the mixture and ferment! I'm not familier with crab apples. Are they sweet? That could affect it... not sure I’ve fermented pieces of ginger and the ‘water’ has turned pink.
I know that young/green coconut water turns pink when it is off. Does that mean mine’s a gonner?

Charlotte,
Donna Gates from Body Ecology Diet (just google for more info) mentions using green/sour-ish apples in cultured vegies. I believe you just chop them up and add them in to the mixture and ferment!

I’m not familier with crab apples. Are they sweet? That could affect it… not sure

]]> By: Charlotte A Rosen http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-15446 Charlotte A Rosen Mon, 21 Jul 2008 21:26:15 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-15446 The old folks from Germany use to add crab apples to thier kraut. Do you know how this is done? The old folks from Germany use to add crab apples to thier kraut. Do you know how this is done?

]]> By: Jean http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-14997 Jean Thu, 19 Jun 2008 13:44:32 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-14997 I made 22 jars of kraut yesterday. I use spaghetti sauce and dill pickle jars saved throughout the year. The metal lids do not leach as I can tell. I just grate the cabbage,I do not pound it with anything. Then I pack the cabbage firmly halfway, adding 1 teaspoon canning salt and 1 teaspoon vinegar to the jar then finish packing firmly until full. I then put them in a dark place, usually in a closed box, then throw a sheet or something over it to prevent any light from entering. I put the boxes in my utility shed until fermented as it does give off a pretty strong odor while fermenting. I then check the jars every 2 or 3 days and if the lids look puffed up, I release them to let out any excess brine. After a few weeks, I then move them to fresh boxes, still keeping in the dark, and put the boxes on the shelf in my basement. The kraut usually will stay snow white and not turn soft if done this way. I have a couple jars left from fall 2006 and it is still very good and very white. My mother has made kraut this way for almost 50 years. The moon signs also have an effect on kraut making. We usually make it when the moon is growing old. NEVER make kraut in the sign of the bowels, it will not be eatable. I made 22 jars of kraut yesterday. I use spaghetti sauce and dill pickle jars saved throughout the year. The metal lids do not leach as I can tell. I just grate the cabbage,I do not pound it with anything. Then I pack the cabbage firmly halfway, adding 1 teaspoon canning salt and 1 teaspoon vinegar to the jar then finish packing firmly until full.

I then put them in a dark place, usually in a closed box, then throw a sheet or something over it to prevent any light from entering. I put the boxes in my utility shed until fermented as it does give off a pretty strong odor while fermenting.

I then check the jars every 2 or 3 days and if the lids look puffed up, I release them to let out any excess brine. After a few weeks, I then move them to fresh boxes, still keeping in the dark, and put the boxes on the shelf in my basement. The kraut usually will stay snow white and not turn soft if done this way.

I have a couple jars left from fall 2006 and it is still very good and very white. My mother has made kraut this way for almost 50 years. The moon signs also have an effect on kraut making. We usually make it when the moon is growing old. NEVER make kraut in the sign of the bowels, it will not be eatable.

]]> By: Harold Rhodes http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-14844 Harold Rhodes Mon, 02 Jun 2008 20:36:25 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-14844 I've just made about ten gallon of kraut using your receipt. I ask Google "How do I make sauerkraut?", and out of all the different receipts I looked at I chose yours. You can email me if you like. Thank you; Dusty I’ve just made about ten gallon of kraut using your receipt. I ask Google “How do I make sauerkraut?”, and out of all the different receipts I looked at I chose yours.

You can email me if you like.

Thank you;

Dusty

]]> By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut#comment-14371 Joanne Hay Wed, 09 Apr 2008 00:51:06 +0000 http://editor.nourishedmagazine.com.au/2006/08/28/how-to-make-sauerkraut/#comment-14371 Yes Sarah, that should have enough bacteria to innoculate your sauerkraut. Yes Sarah, that should have enough bacteria to innoculate your sauerkraut.

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