Oh, my, I am shocked you aren’t promoting the excellent probiotic qualities of homemade sauerkraut. For many years I would make kraut in my Marshall pottery five gallon crock every summer and then would can it for long term storage. We seldom ate it all before a new season began, and by ‘cooking’ the fermented cabbage, the resulting product lost the wonderful flavor of raw sauerkraut. At the time, I failed to realize I was ‘murdering’ the wonderful health benefits of uncooked sauerkraut.
I would encourage those of you who are serious about creating a delicious, healthy food rich with friendly bacteria to hold off making sauerkraut in large quantities, but rather use quart jars with fermenting lids (such as Pickle Pipes or The Easy Fermenter brands) and DO NOT can the final product! One tablespoon of raw sauerkraut far exceeds the benefit of taking several probiotic capsules to promote gut health.
Oh, my, I am shocked you aren’t promoting the excellent probiotic qualities of homemade sauerkraut. For many years I would make kraut in my Marshall pottery five gallon crock every summer and then would can it for long term storage. We seldom ate it all before a new season began, and by ‘cooking’ the fermented cabbage, the resulting product lost the wonderful flavor of raw sauerkraut. At the time, I failed to realize I was ‘murdering’ the wonderful health benefits of uncooked sauerkraut.
I would encourage those of you who are serious about creating a delicious, healthy food rich with friendly bacteria to hold off making sauerkraut in large quantities, but rather use quart jars with fermenting lids (such as Pickle Pipes or The Easy Fermenter brands) and DO NOT can the final product! One tablespoon of raw sauerkraut far exceeds the benefit of taking several probiotic capsules to promote gut health.