did anyone try sour kraut for gut problems? I got some jars and I want to make my own because the o

Hi Simela!

I've been making sauerkraut for years and just recently have started making all sorts of other fermented goodies. It is a fun hobby and the products are really good for your stomach and immune system. And they taste so much better than the commercial stuff.

There is a lot of information on the internet about how to ferment stuff. It can get a little confusing. I bought "The Art of Fermentation"by Katz to understand the whole idea better. While there are a lot of recipes out there, you have to learn how to balance seasonal changes including temperature, moisture, and invading organisms.

There are a lot of people trying to sell a lot of fermenting supplies but basically all you need is good veggies, clean jars and sea salt.

Let me know if you have questions!

Clara: thanks so much! Waiting for my ball glass jars to come in.

Husband thought i 'm going overboard but he bought some pickles the other day and they were terrible! The front said no sugar but when I tasted them they were Sweeter than candy. Looked at ingredients and they have Splenda and everything but the kitchen sink in there. Yuck!

bucci: it is a major probiotic, found out from listening to dr K from washington. I want to be a step ahead of gut problems :) so I will start making my own. Thanks

No you do not need any special equipment.

People have been fermenting for centuries. The basic rule is, if it doesn't smell good, don't eat it.

A lot of recipes call for whey or starters. They are not necessary. With good hygiene to start and an understanding that you need more salt for warmer weather, and less for cooler weather, you will quickly learn to find a balance that grows the beneficial organisms. And your vegetables need to be in good shape -- absolutely no rotten bits.

teragram, I am sorry you got ill from your kombucha, but generations of people have been fermenting around the world and reaped its benefits. I would be far more suspicious of commercial products, frankly.

I started with cabbage sauerkraut and found it very easy to do. I had to throw out one batch because the weather got too warm and I didn't check it soon enough. Another time I lost a batch because the cabbage didn't have enough internal water to produce a brine, if I had added some salt water to top it off, it would have been fine. I did just that with the next batch of late season cabbage.

I've had some great success with kimchee, okra, mixed veggies, ginger carrots, and beets. I haven't done well with the cucumbers but I'll work on that next year.

Again, if it doesn't smell good, don't eat it!

Achievinggrace:

I made my batch and it's great! I put less salt because that seemed too salty, I was a bit nervous to change the recipe, but I figured no one will eat it if it's too salty. It took an additional 2 days to ferment, but it's great! Also, I added some colored grounds of pepper to pretty it up :) and in another jar I added some cloves of garlic. Super happy with this, Thanks!

Question: Do you know if all fermented foods have the same benefits for the gut, or is it something special for the cabbage? Thanks again!

Thanks, I'm hooked LOL I can't say I am craving the taste, but I will use it for the health benefits. Hobby likes it too. I wish I could get the kids to eat it, but no luck there.

Oh be careful, all of you!! A friend of mine who was perfectly healthy ended up in the hospital in the ICU on a ventilator due to Myasthenia Gravis. It came from botulism, because she cans her own food.

We have compromised immune systems. I got really sick from homemade Kombucha. I have decided that from now on, I'm buying cultured foods (as opposed to making them). Yes, it's expensive, but for me it's not worth the risk.

Maybe, on down the line, I might start making my own kefir, with the kefir grains that you buy in the store, but only if I'm strictly following directions.

All it takes is one little bacterium . . . .

Margaret