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Homemade Sauerkraut

diet sodas are high in sodium
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I wouldn't call 40 mg / 12 oz. high. How much diet soda do you drink? :P

simply live said:
If I'm not mistaken, it's a mineral that is necessary for our bodies.
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Many necessary nutrients cause problems when consumed to excess or in interaction with other factors (overconsumption of sodium combined with potassium deprivation is likely unhealthy).

ebola
 
a couple of things i`d like to point out...

If you dont like plastic, use earthenware crocks.

Salt when used as a preservative should be non iodine pickling salt. Don`t fool with proven recipes... It might be dangerous.
 
I was referring to the use of LoSalt in other day to day foods not as a substitute for the pickling salt called for in the above recipe.
I was merely replying to atara's quote from the site which suggests celtic salt be used in place of table salt in your regular cooking day to day foods( which atara was dismissive of)
 
although i don`t salt cherry tomatoes, we did a side by side comparison in college. The maine sea salt, by far, tasted the best to me.
 
I don't think I can taste the difference between the salts
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Lucky you. A lot of people find non-sodium cations to taste 'off'. There is some speculation, though, that excess chloride ion consumption also contributes to increased blood pressure.

ebola
 
Well Potassium Chloride (used to replace 66% of the NaCl in LoSalt) and Sodium Chloride (table salt) are BOTH ionic compounds containing Chloride ions so you'd be fucked either way is what you're saying.
Whatever, both Sodium and Potassium are good for you to some degree, I get both in my diet and if I try not to over do either of them then I'm sure it's fine! This is getting too obsessive. Too much obsession over foods stuff isn't allowed.
 
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I just buy the Kühne brand from the local grocery store, it's the probiotic stuff and cheap enough that it beats the time spent making my own
 
Mmm that's cool your supermarket has that!
But my sauerkraut is making FART NOISES in a drum in the living room *snicker snicker* Ohh the JOYNESS that it brings!
%)
 
libby said:
Well Potassium Chloride (used to replace 66% of the NaCl in LoSalt) and Sodium Chloride (table salt) are BOTH ionic compounds containing Chloride ions so you'd be fucked either way is what you're saying.
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Not really. It's more that excess ingestion of chloride anions might have a minor negative effect on BP.
 
Since starting on celtic seasalt, before was using himalaya rock/ sea salt and regular seasalt, there is no going back.
Before I needed blocks of readymade bouillon to finish my dishes at least that's what my tastebuds wanted.
The celtic sea salt seems to do the trick in bringing out the aroma's what before was done by MSG (monosodiumglutamate),
and its various hidden forms like yeast extracts, maltodextrines and vegetable/ soy hydrolysates. Which are found in almost all products I used.

addictivepersona said:
Nah, I'm aware it would be a clean plastic bag--My aversion comes from the plastic that isn't food-grade and meant to store food sitting next to fermenting food for days on end.
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Me too, during kombucha fermentation (acidic and fermenting) all contact with plastics is prohibited accept foodgrade HDPE (high density poly ethylene) because of leaching particles in your product. Correct me when I am wrong. Part could be characteristic for Kombucha as it supposedly removes petrochemical products, like plastics, from the body.
Something similar could happen with sauerkraut which is acidic and fermenting. I would look for an better alternative, just to be on the save side!

Great recipe will try Libby
 
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hey i remember making a smart alec comment about this thread being in the darkside...must have been deleted :( kraut makes my toes curl...but each to their own :)
 
Yea, I use a large mason jar, then just put a cabbage leaf on the top of the shredded mix to keep it below the liquid.

That, combined with the mason lid ensures the process goes smoothly.


FWIW, I have experienced best results with green/white cabbage. Red/Purple cabbage is a bit trickier and doesn't taste as good.
Also, adding apple chunks makes it nice and sweet :)
 
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