Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Amazed

I am continuing to become more and more amazed at sauerkraut and how much this has helped my AS.

Benefits:
- No more IBS issues, very good and regular bathroom habits
- I eat more "fringe foods" and have only had one issue with flare recently when relative used a soft cheese in a recipe that sent my neck into stiffness for 2 days.
- Cut back on costly probiotics

I have been wanting to try kefir, but unable to get the starter from Buenos Aires for now. But I can not say enough of sauerkraut right now (can only eat a little a day... too much and I will be running to restroom). Only wish I would have tried it earlier.

Stoneyfield Farms yogurt seemed to help some, but no comparison to the sauerkraut.

Just a little 2 cents from me.

Tim

Thanks Tim - my sister made me a batch of some really tasty wild fermented sauerkraut. She added a grated red beet, an apple and some ginger in addition to the green cabbage. Its an appetizing purple color, looks real nice on the plate, and goes with anything. I have a little with each meal, but I better be careful not to eat too much. This is good stuff. I can't wait to try out this recipe myself, and I am going to try fermenting it for about 3 weeks like you suggested. I know in the early stages of NSD, some may not be able to tolerate the additional ingredients, but I am fine with it now myself. Enjoy!

Tim,

Are you just finding the wonders of sauerkraut or have you eaten it before? My mother's side of the family is german so I grew up with plenty of sauerkraut dishes on the table and still enjoy it after all these years. Most of the people I know turn their noses up when ever I put it out on the table but you can always eat it later and not worry about it spoiling.

Brent

i wonder if its the sauerkraut itself? or the cabbage?
sauerkraut is too sour for my stomach unless i rinse the sour away and add brown sugar, and then i figure, what's the point.
however, when i read that cabbage juice was good for ulcers, i started eating much more cabbage when i started with gastritis.
i find cooked green or red cabbage and even cole slaw work well for my stomach and my intestines.
i thought it strange that such "roughage" would seem to have the opposite effect, but it really did.

does anyone know if its the fermenting of the sauerkraut or the cabbage itself that is so amazing? for my problems, it seems to be the cabbage itself.

sue

Sue,
It's the probiotics, the good bacteria in the sauerkraut.

Cabbage is also good for the gut, so I'm guessing that's another plus.

I'm going to start making sauerkraut myself. I love the stuff!

Karen

Sue... just make sure it is a wild fermented saurkraut... NOT the store-bought vinegar kind....

We're trying to start eating the stuff I made last fall... The smell reminds me too much of the store bought stuff & I always hated the stuff. But then I force myself to eat 2 spoonfulls and realize the flavor is soooo much different and almost yummy!!!

karen and trudi,

learn something new everyday

sue

As an englishman living in australia -

Is there any good store bought ones? I am not planning to cook yet!

I have silage for our cows - could I try that? ha ha

I know! I think I started a similar thread about a year ago about the same thing.
I have to say, kefir turned out to work even better for me, so I'm now using more kefir than saurkraut at the moment.
Glad to hear it's working for you!

Hi Jeanne,

That does sound really good, can you share the recipe

Tim