Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Sauerkraut recipe?

It's better to prepare mid and late-season sorts of cabbage, fully ripened but without cracks, and any signs of spoil/illness, not been exposed to freezing temperatures (related to Northern countries).

Before shredding, heads are cleaned from outer green and damaged leaves, core is cut out. Shredded cabbage is tightly tucked into thick porcelain, glass or wooden (best!) jar interleaved with layers of salt (non-refined coarse iodized is good). We used large wooden barrels. The cabbage core can be cut in several pieces and placed in the jar as well since it's rich in Vit C.

To create various flavors we add any of these or some combinations: carrots, beats (makes wonderful red sauerkraut), apples, cranberries, spices (caraway, anise, black aroma pepper, bay leaves).

Fill up to the barrel's edges and lay over with clean washed green leaves (black currant is good) and cover with a scalded piece of canvas or lining. Put the press on top of the cabbage with mass about 10% of cabbage weight, trying that juice would cover all cabbage.

The best temp for lacto fermentation is 18-22C. Thus it will take about 10-12 days to complete the process. First signs of fermentation shows up on the 2-4 day. To neutralize bitter substance that developing on top we use clean scalded wood cover or plate that fits inside the jar and place the press on it. The fermentation is completed when juice become transparent, gases stop bubbling, and cabbage level sits down lower of the barrel's edge.

After that, the sauerkraut is placed in 1-5 liters sterilized glass jars, pressure closed by glass lid and put in the cold storage (~0C) where they can stay while being consumed through the long Siberian winter.

Priyatnogo appetita!

Hi Ted,

Thanks for another great link! I could spend hours and hours reading there as I find it all so fascinating. My grandparents were farmers and did all their food preservation. There was no refrigeration then. The only food prep I learned from my grandmother was how to can tomatoes, make pickles, and bread. I know she made sauerkraut too. She was from "the old country" (Austria)

I truly believe my granparents' lifestyle and the food they consumed was healthier than what we Westerners have today and that is why they lived healthier and longer.

Thanks again Ted for the link. I enjoy reading your posts. Thanks for sharing your experiences and your research as it bring me hope that I will find a way into remission!

Reen ;-)

Hey Airman,

Thanks for the recipe! I like the idea of adding beets, apples etc. I love beets and I think they are an excellent food for health. I am in the process of making my first batch of sauerkraut. I shredded the cabbage Sunday. I used plain Kosher salt. This is the 3rd day and I noticed this morning that there still isn't any "action." Maybe it's because I've been keeping it on my screen porch and it's too cold out there. Also I noticed that the cabbage wasn't totally under the liquid, no matter how hard I pressed the plate down. So, I added some water. It is definitely not 68 degrees F on the porch, so I brought it inside. My house may start to smell like sauerkraut soon!

Thanks for the great ideas!

Reen ;-)

We used both types, it worked well with iodized as well, may be resulted in slower fermentation. I think the iodine concentration in salt diluted in cabbage juice is fairly small to harm the process. But, may be it's better to use simple unrefined salts (no iodine, no sea salt).

It's strange that iodized salt spoiled your olives. Salt itself is good preservative without help of any microbs. And that was pretty odd bacteria which chooses to preserve rather than eat yammy olives

What do you mean here, do you consider sea salt to be refined?

>>We used both types, it worked well with iodized as well, >>may be resulted in slower fermentation. I think the >>iodine concentration in salt diluted in cabbage juice is >>fairly small to harm the process. But, may be it's better >>to use simple unrefined salts (no iodine, no sea salt).


Myself I just seasalt always for fermentation, I wouldn't even consider any other option. And it is SOO much tastier than other salt.
Best
Andreas

Jumping in, i think i saw the mention of Siberia somewhere...
Brings images of salt mines to me
Sea-salt would seem exotic and way out of place maybe and at a pinch (pardon the pun) dessication must be refinement of some sort!

Hmm, didn't to an autopsy on the olives, but i expect a yeast took over...
I presume a lactobacillus or similar usually lives on it and i'd expect a similar action to sauerkraut, but not as acidic.