Do you like sauerkraut?

So I started making sauerkraut for the probiotic benefits. Its pretty good but I find it too salty to just eat plain by itself. So far Ive been using it to top beyond burgers with. (I'm mainly vegetarian.) Anyone have any other ideas on how I could eat it? If you like it with meat I'd still like to hear about it.

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cherokeepatti · 61-69, F

Yes I do and I need to eat more salt anyway since my sodium levels are always low when I have lab work done. Have been wanting to buy a large cabbage and make it soon. I have eaten it as a topping on hot dogs. But the thing about it is that it needs to be fresh and kept refrigerated to maintain the probiotics and not be heated up with meat or you will lose the benefits. I have also made vegetarian kimchi. Eat it cold and have it for a side with eggs-over-easy for breakfast. For some reason it pairs well with eggs for me. You don’t need to eat much of either to reap the benefits of it being a probiotic. The longer you ferment it the more bioavailable the nutrients will become. I made some and fermented it twice as long as most recipes calls for.

Flenflyys · 31-35, F

@cherokeepatti do you have a fermenting recipe you can recommend? I have a big cabbage but I’ve never tried it because I’m afraid to kill everyone with botulism lol

Penny · 46-50, F

@cherokeepatti thank you. A little next to some eggs sounds not bad 🙂

cherokeepatti · 61-69, F

@Flenflyys it’s basically shredded cabbage and salt. If you like you can add caraway seeds or other types of seeds for flavor. This is Alton Brown’s recipe for it. I never add juniper berries. I use a large pickle jar to put the shredded cabbage in after I have massaged it in a large bowl for about 15 minutes to reduce the size of it. Sometimes I add grated carrots to it as well…either seeds or no seeds its up to you. The most important thing is to sterilize your jar and lid with hot water and make sure your hands are really clean too. You pack the cabbage down into the jar pushing it with a spoon as far down as you can get it. If there isn’t enough juice to completely cover it add a bit of salt water to top it off. Don’t pack it all the way up to the top because it will bubble up and overflow. Likely to do it anyway so I put in a large dinner plate to catch the overflow. Have to tamp it down tight a couple times a day. You don’t want to screw a lid on it while it’s fermenting either. I just sit in on top. I put it on my dryer in my laundry room so I will tamp it down twice a day. Could put it in the garage but it’s better there. It’s really simple to make once you have tried it the first time.

Also Google how to make sauerkraut for other instructions. I usually put 2 tablespoons or a bit less of pink Himalayan sea salt in my sauerkraut.

cherokeepatti · 61-69, F

@cherokeepatti botulism grows in a sealed container and with low-acid foods. The fermenting process is not sealed up and the salt helps preserve it.