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Monday, July 29, 2013

The Power of Purple Sauerkraut




I made a fresh batch of sauerkraut this past week.  I chose to make purple this time.  Well, technically green and purple.  It actually came out a beautiful deep pink and is it ever powerful!  It may be the most potent batch of kraut I have made to date.

So I thought it would be a good idea to do an update.  There is a lot of new information available thanks to the fact that so many people have discovered the virtues of fermenting their own food.  I also learned that making fermented foods is a more powerful way to get your probiotics besides taking capsules.  That thought just nagged at me.  “I really need to make some sauerkraut again.”   The thing is once I do make it, the stuff never lasts very long around here.   My husband just loves the stuff.  Which is great since he needs it as much I do.

One of the things I tried to do this time was make it more like an airlock method.  I did this by taking a plastic bag sealed with water and putting it in the top after I pressed the cabbage down inside my jar.  I just use the old fashioned jars that clamp.  Maybe a new fangled jar would make better kraut but since it's always given me great results in the past I'm quite pleased.   Besides, it seems by using the bag in the top it did improve the potency of the probiotics.  I am quite sure the results are quite powerful.  So much that I have to be careful with this recent batch not to eat too much at a time!

If you do put a bag in the top sealed with water just make sure to put a plate underneath cause it really has a tendency to leak down the sides.   I'm just relieved that I caught it before my pantry turned purple!

Great explanantion of creating an airlock with a plastic bag is
 http://www.jammychicken.com/2011/11/homemade-purple-sauerkraut.html)
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Other tips to bear in mind are to remember that all spices added will intensify in flavor by fermenting.  You will save yourself a lot of trouble and frustration with that tip.  For salt this time I just used kosher salt, pure, additive free and gave great results.

For more tips and a great overview if you’re just getting started is -  http://articles.mercola.com/sites/articles/archive/2012/12/15/caroline-barringer-interview.aspx

To make sauerkraut using kefir grain whey see my recipe at my other website. 
 http://www.cure-my-fatigue.com/healing-diet.html
Making ferments using kefir whey is very forgiving.  I have had good success using this method for many different recipes and foods.  Preserved lemons, beet kvass and even pickles!

I hope you try these recipes and realize that your ferments will only get better and better along with your health!