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Thread: Pioneer sauerkraut recipe page

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    Kaylee99's Avatar
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    Pioneer sauerkraut recipe

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    Has anyone else made pioneer sauerkraut? The kind where you put shredded cabbage, a pinch of salt, and just enough water to cover in a jar and leave it alone for a few days?

    If you have, how do you know when its ready to eat? I've read different websites that say the mixture will bubble, mine hasn't so I'm not sure if I've done it right.
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    peril's Avatar
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    Dip in your finger and taste the liquid. I've only just started and its winter here but mine has been ready to eat within a week
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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    Kaylee99's Avatar
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    I've only had store-bought stuff and that was a while ago-what should it taste like? I put it on top of the fridge where it's always warm and its been about two weeks.
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    Rivven made saurkraut...
    Fighting fibromyalgia and chronic myofascial pain since 2002.

    Big Fat Fiasco

    Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

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    Classic's Avatar
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    I make big batches of sauerkraut that way. You just need to taste it. I usually wait a few weeks then if it tastes good I scoop out a jar full that I keep in the fridge for easy pickens and leave the rest in the "Kraut" pot till we run out of the stuff in the fridge. After the first week I put the large kraut pot in the basement where it is at pretty constant temp. I am sure it will work wherever you keep it though. Glad you reminded me. I need to go get another jar full out.
    Let us know what you think when you taste it.

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    Kaylee99's Avatar
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    Elaine- I'm still chuckling from Rivvin's sauerkraut adventure. I didn't have the guts to make that much at one go though, LOL!!! I threw together three pints. Its been so long since we've had it no one can remember if they liked it or not and I figured that was enough for everyone to get a taste.
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    LOL Rivven will forever be my hero just for admitting that entire story publicly!

    I don't know that I've ever had sauerkraut, sounds a bit silly but I can't recall ever trying it. So, I don't know whether to make some a la primal forums, or buy some. If I make some, I wouldn't know if it was good, bad or toxic! Well... I gather I might find out if its toxic...
    Fighting fibromyalgia and chronic myofascial pain since 2002.

    Big Fat Fiasco

    Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

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    I am clueless about fermenting foods. If you heat the sauerkraut it loses its good properties, right? So cooking with it seems to be out...like on top of a roast in crock pot. What about the sauerkraut in jars at the grocery. Has it been cooked? I remember trying some when I was much younger and spitting it out, but I am ready to give it a try. I just don't want to make a big batch yet. Where to buy?

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    Catherine's Avatar
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    my local Whole Foods sells little bags of it in the meat area, in the front of the cases where they put the hot dogs & commercial sausages & german brats. I forget the brand, but it's a green colored bag & i think it tastes pretty good.

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    ElaineC's Avatar
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    If I like horse radish, and I like coleslaw, what are the odds of me liking sauerkraut? I don't really want to buy some if the store bought stuff tastes icky compared to home made, but I don't know if I want to dive into home made without knowing if I like it :P catch 22!
    Fighting fibromyalgia and chronic myofascial pain since 2002.

    Big Fat Fiasco

    Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

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