4 Responses

  1. Suzanne Shearer
    Suzanne Shearer February 17, 2013 at 3:20 am | | Reply

    Since I was able to juice with cabbage for 23 days will I be able to tolerate sauerkraut? I use to eat it as a child because of my German Swiss heritage. I also use to eat cooked cabbage on St. Patrick’s Day. I am also a type A blood type and I am advised against eating cabbage. Will I need to test for this? I have been craving sauerkraut and looking for it here in Ohio but I can only find it canned or in jars made with white vinegar. I know I react adversely to white vinegar as I had a flare up cleaning with it. Thank you.

  2. Barbara Allan
    Barbara Allan February 25, 2013 at 11:05 pm | | Reply

    Hi Suzanne,

    As long as you don’t react to anything else in the sauerkraut besides the cabbage, yes should be able to eat sauerkraut. Since you react to white vinegar you will need to either make your own sauerkraut using the recipe above or find a live culture version for sale that doesn’t have any vinegar in it. Sometimes health food stores carry live culture sauerkraut. Anything in a sealed jar or a canned will have had the cutures killed by the heat used in canning.

  3. Sherry
    Sherry February 26, 2013 at 7:43 pm | | Reply

    Hi Barbara,

    When I am fermenting the saurkraut on my counter, do I need to cover it? Do I also need to keep it away from my Sourdough starter that is culturing on my counter? I read this in a couple of sources and am wondering if you have any insight into it?

    Thanks,

    Sherry

    1. Barbara Allan
      Barbara Allan February 27, 2013 at 2:24 pm | | Reply

      Hi Sherry,

      It is best to cover fermenting sauerkraut with a dish towel to protect it against dust, fruit flies, and the like. It is also good to keep it away from your sourdough starter. In your sauerkraut you want primarily lactobacillus to predominate. In your sourdough culture you want yeast to predominate. Neither culture benefits from from being near the other.

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