Sauerkraut, Probiotics and Yummy, Yummy, Yummy

Debby

Debby

Well-known Member
Location
East coast of Canada
I've been reading a bit about probiotics and such for good health and I read about an interesting test that was done. They'd measured a test groups probiotic 'load' and then for a month they ate three different things regularly to see which product increased their numbers. One ate a natural yogurt, one took a probiotic and the last ate a natural sauerkraut.

When they finished the period, they retested the numbers and the sauerkraut guy had the best numbers! They figured that because the probiotics in the sauerkraut are already growing in an acidic environment, they're better able to survive the acids in the stomach. So I went searching for a recipe for sauerkraut and came up with one that is absolutely yummy! I could eat this stuff all day. Seriously yummy! I used a touch of lemon juice, some curry powder and pepper and the secret to the recipe I think, enough natural apple juice to make sure the fine chopped vegetables are completely covered with it. I'm sure that is it and it ends up after 6 or 7 days, tasting like the most delicious relish, but it is completely good for you. What could be better? Healthy, healthy and tasty too!

If you go down to the 'One Step Sauerkraut' section (for the basic recipe and method) and then further down to the Curried Carrot ingredients (and switch the carrot juice for apple). You won't be sorry:rolleyes:!

http://greensmoothie.com/juice/recipes.php#gogreen
 

I've never been fond of it either but since I discovered the apple juice recipe, I'm totally sold on it. It's all in the flavouring.

Probably what you're having trouble with Butterfly, is the cabbage. Some people do have a hard time with cabbage. You can also ferment other vegetables you know and get the same benefit. I once made a carrot version. Carrots and onions I think it was. I shredded the carrots and they end up a little soft for my taste but I think putting them through the food processor to make little chunks would make a nicer texture. To do that one, you'd have to layer some outer cabbage leaves on the top of your mixture to 'seed' the bacteria, but when your 'kraut' was done, you could throw away the cabbage leaves.
 
I have always loved sauerkraut but haven't had it in quite awhile. Going to put it on my grocery list. Thanks for the tips Debby.
 
It's actually very easy to make Ruthanne and if you're wanting the probiotic benefits, I don't think that a pasteurized, store bought version is going to give you that. If you have bowl that will fit a plate or a lid sitting into it (instead of just on the lip) to force the veggies down into your liquid, it would be very easy.
 
Debby said:
It's actually very easy to make Ruthanne and if you're wanting the probiotic benefits, I don't think that a pasteurized, store bought version is going to give you that. If you have bowl that will fit a plate or a lid sitting into it (instead of just on the lip) to force the veggies down into your liquid, it would be very easy.
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I get a sauerkraut that comes in a bag at the store. It's very sauer! I don't think it's pasteurized. I looked at the recipe and don't have the things necessary to make it.
 
I'm part German, sauerkraut is in my blood. We ate the stuff long before folks ever heard of probiotics. Glad to hear there is another good reason for eating it. Years ago I had a huge crock and I made a lot of sauerkraut. Our first home was very small.The only place I could find to put the crock as the kraut was fermenting was under the baby's crib. The family thought I was crazy.
 
Ruthanne said:
I get a sauerkraut that comes in a bag at the store. It's very sauer! I don't think it's pasteurized. I looked at the recipe and don't have the things necessary to make it.
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I made mine in a casserole dish with a lid from one of those ZipLock plastic cartons to press it down. Fits quite nicely to keep the veggies pressed below the fluids. It would be nice to make bigger batches but then I'd have to buy another 'thing' and find more room and I'm trying to live with a little less stuff around so I think I'll stick with the casserole dish. It works, just not as authentic looking:).

And Ruth in Jersey, did your baby's nursery smell like cabbage instead of sweet baby? (well, I guess sometimes babies don't smell so sweet so maybe the cabbage would be an improvement at times)
 
I can recall being a young kid at home and mom would make canned sauerkraut and hot dogs for supper once in awhile......I hated the stuff so bad (still do) that I'd skip supper.
 
You might like the batch I made Ike because it tastes more like a relish. Flavoured and sweetened with apple juice so it is sweet with a delightful tang. It's all in the recipe. I also used pepper and ginger and turmeric in it, all great to combat inflammation on top of the probiotic benefits.
 
My favorite sandwich is a REUBEN SANDWICH

[COLOR=rgba(0, 0, 0, 0.870588)]Reuben sandwich





[/COLOR]
The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist. Wikipedia




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This is a great recipe to use plain old kraut from the grocery store. I make and eat the filling as a one dish meal and don't bother to make the actual egg rolls. You can leave out the meat and add a few more vegetables or use a product like Gardein crumbles.

[video]http://krautlook.com/recipe/chinese-sauerkraut-egg-rolls/[/video]
 

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