Kitchen Roundtable

Oh, Pat, I do hope you try it again!! Canned sauerkraut has been heated *LINK*

for pasteurization and, while it might taste good and probably has at least some food value, doesn't have the living microbes that help keep us healthy. Heating kills those good bacteria.

I was prompted to keep trying this process after I bought some "real" sauerkraut from our local health food store. The brand they had was Wildbrine, and it was flavored with dill and garlic. Sooooooo good, but soooooo expensive (about $8 for just a hint over a pint). Their website says Costco carries it, and I'm sure it would be cheaper there, but we don't have a Costco near us. Still, it's a lot cheaper to make it at home. I even added dill and garlic to mine and loved it.

I figured just one homemade quart of sauerkraut would break me even comparing the cost of the pickle pusher to the cost of two containers of Wildbrine. As of now, I'm more than even.

Please try again! And check out Wildbrine products at the link below.

Messages In This Thread

Anyone make sauerkraut or any other fermented foods?
My experiences have all been failures...
Oh, Pat, I do hope you try it again!! Canned sauerkraut has been heated *LINK*
A video showing how to use the Pickle Pusher-- *LINK*
Oh, and by the way, I guess you already know not to use tap water
I've copied and saved your notes, and looked at the video and Wildbrine links...
Canning/pickling salt is just fine, as it has nothing added
:thup *NM*