Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 Stevie, do you have a recipe for sauerkraut that you could share? (I'm new here) I'd love to try some! windflower sorli53 <ssorli wrote: Does anyone know, is Braggs even raw? I doubt it. What I have read about soybeans, being highly hibridized, etc. etc. why would any raw foodist want to eat such crud is beyond me. Come on, get over your addictions and don't buy any processed food. Make some raw sauerkraut or rejuvelac (raw fermented drink) and you will never miss Braggs. Enjoy, Stevie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 rawfood , windflower song <windflowersong> wrote: > Here is a link for a good sauerkraut recipe: http://www.wildfermentation.com/makingsauerkraut.htm Enjoy, Stevie > Stevie, do you have a recipe for sauerkraut that you could share? (I'm new here) > I'd love to try some! > windflower > > sorli53 <ssorli@n...> wrote: > Does anyone know, is Braggs even raw? I doubt it. What I have read > about soybeans, being highly hibridized, etc. etc. why would any raw > foodist want to eat such crud is beyond me. Come on, get over your > addictions and don't buy any processed food. Make some raw sauerkraut > or rejuvelac (raw fermented drink) and you will never miss Braggs. > > Enjoy, Stevie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 On the link below, the author ends by saying she uses the last of a batch of sauerkraut, and its juice, as a " starter culture " for her next batch. I believe, though, that the fermentation process is a multi-staged one, and that the bacteria present during the first stage is very different from those present in the later stages. So, she may actually be hindering the initial stages of fermentation of her latter batch, by introducing later-stage bacteria. There is enough of the right kind of bacteria on the surface of (at least organic) cabbage, so that no starter culture is needed. Otherwise, her suggestions (especially for what other vegetables and fruits to add) are good ones, and I appreciate the posting of the link. I can also add that using a Harsch crock eliminates the " bloom " (or scum) the author refers to, for those who do not mind spending a little more on their equipment -- though of course the " bloom " is, as she says, natural and harmless -- plus, with a Harsch crock, you don't have to " check on " your kraut all the time or keep pressing it down. You put the lid on it and forget it (except for topping off the water in the trough around the lid every day or two). Kraut is raw-some! audie rawfood , " sorli53 " <ssorli@n...> wrote: > > rawfood , windflower song > <windflowersong> wrote: > > > Here is a link for a good sauerkraut recipe: > > http://www.wildfermentation.com/makingsauerkraut.htm > > Enjoy, > Stevie > > > > Stevie, do you have a recipe for sauerkraut that you could share? > (I'm new here) > > I'd love to try some! > > windflower > > > > sorli53 <ssorli@n...> wrote: > > Does anyone know, is Braggs even raw? I doubt it. What I have > read > > about soybeans, being highly hibridized, etc. etc. why would any > raw > > foodist want to eat such crud is beyond me. Come on, get over > your > > addictions and don't buy any processed food. Make some raw > sauerkraut > > or rejuvelac (raw fermented drink) and you will never miss Braggs. > > > > Enjoy, Stevie > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.