Guest guest Posted April 8, 2004 Report Share Posted April 8, 2004 Hello raw fooders, here is an article about fermented vegetables, why in some cases it’s better than raw vegetables, and that fermented vegetables are alive (not cooked) so enzymes are not destroyed. http://nofany.org/offandf/03articles/wildfermentation.pdf If anybody of you has a recipe to make sauerkraut without salt, would you please share? Also if anybody knows where can I get white cabbage? I used to eat sauerkraut in Russia a lot, but when I moved here, I can’t make my own sauerkraut because of the quality of the cabbage. Sauerkraut which is made from American green cabbage is not crunchy and terrible taste. Sauerkraut from Russian stores are taste better, but who knows what chemicals (like aspirin) they put in to it to make it taste better. Love and blessings, viola Small Business $15K Web Design Giveaway - Enter today Quote Link to comment Share on other sites More sharing options...
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