Immune Boosting Sauerkraut — 12 Comments

  1. Your sauerkraut sounds delicious!
    I want to share with you my tonic, which I’ve been making for years, so simple. I keep my ‘leftovers’ crock on my kitchen counter, never refrigerated, and continue to add the chopped remnants of all the vegetables I use for fermenting or general cooking. Once a month, I transfer the spicy, bubbling liquid to mason jars which I then keep in the refrigerator. The tonic is a combination of ginger, cabbage, bell peppers, hot peppers, copious amounts of fresh, chopped garlic, parsley, kale, squash, cukes, and lots of etcetera’s. Once a month, I scoop out all of the vegetables and use them as compost and begin again, leaving some of the fermented juice as a legacy starter, much like a sourdough mother.
    What I do then, makes for a wonderful, sour tonic. I fill a glass halfway with fresh, home-fermented, whole at milk yogurt and the other with my tonic. I drink this concoction twice a day as either a between meal snack, or a complete meal. I know this is anecdotal, but I haven’t has as much as a sniffle in years! Thanks for all of your wonderful recipes!

  2. Hi Ted, I’m two weeks in the crock right now. Can’t wait to try it. I did add water so I could reap some elixir too. I stumbled across your website when searching for pickle recipes. And I got to tell you I prefer fermented pickles over the vinegar type. But I did add a wee bit of vinegar to one of my batches. I can’t believe how good the garlic cloves are too. They taste like the pickles. I’ve also made some ferm. jalapeno sauce. Man did that come out tasty. Then I added a combo of vinegar and wow what flavor. Thanks to you I’ve really learned a lot about fermentation. I’ve probably made beer about 25 times but never fermented food. Thanks so much!

  3. This stuff is off the charts good. I made extra juice but not enough. I can’t walk by the fridge without taking a swig. I went so far as to sacrifice a quart jars worth just for the juice. Very tasty!

  4. I tried your raw organic sauerkraut for the first time. The Best. How long will it last after I open it and keep it in the refrigerator. Thanks

  5. I just started a batch of your sauerkraut, I do a lot of canning, any tips on processing times for pressure canning after fermentation?

    • Paul, I’ve never pressure canned my ferments. I prefer keeping the probiotics alive so simply tend to refrigerate. Because the pH is generally very low, ferments usually keep a long time. Fermentation is often used for preservation. Good luck!

    • Never, ever pressure-can fermented products. Ever. E-VER. You will kill every single ounce of goodness. The heat will do that. This is why I never buy commercial sauerkraut. It’s been heat-treated. The flavour is distinctly mild, and the benefits distinctly non-existent.
      Keep the fermented product in a cool dark place (that’s right – the fridge). Do NOT freeze. That too, will break down the biotics and ruin the benefits. Providing you maintain pressure on the fermented vegetables, or under fluid, they will last a very long time. However, in my house, they actually rarely last more than a week. I eat them. Ravenously, and in a healthy-gluttonous way.

    • Adding carrots and scallions should be fine. Sometimes carrots can make a ferment more active because of their higher sugar content, but should work out just fine. Good luck!

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