No Gut Biome section yet!: my supermarket Sauerkraut is pasteurised. So pointless!

[xJoy]

Without going to Germany, is it possible to get unpasteurised sauerkraut in a supermarket, there's never been much of a demand for it in Ireland I'd guess until lately when it's recommended repeatedly as being the best food to eat for a healthy gut. Am I supposed to make it myself?! There was one jar of it. So it's not like I can go back and look carefully at labels and buy a brand that isn't pasteurised.

I wonder if any of the good for your gut bacteria survive the pasteurising process.

I had sauteed shredded courgette and mixed it with a big blob of sauerkraut and a blob of natural greek yogurt and it was ok. I wouldn't enjoy it as much if it's not good for my gut biome though

Do you have any other countries shops nearby? We have a Turkish shop that sells it. Waitrose also sell it in their fridge section. It apparently isn't difficult to make - although when I did it it went mouldy .....

Waitrose sell it, if that's an option for you? The brand is called Hurly Burly.

Oh that's an idea. I just googled and there is a Turkish food market I could get to next time I'm in town. I'll try not to buy Baklava but i'm only human.

A friend of mine has just bought some from Amazon because there was nowhere locally that sells it, and we have all supermarkets.

Hurly Burly, we don't have Waitrose but we have supervalu and if I said to the manager that pasteurised sauerkraut is utterly pointless and that there is a brand that has the bacteria, they might well listen as they're always looking for feedback.

Bath sauerkraut and kimchi are incredibly easy to make and cheap.

Could you share some recipes/tips on how to make them @Hoppinggreen ? I’m interested but a bit daunted!

Yes, I had to laugh at @princesssugarless saying that it's apparently easy to make but hers went mouldy. That would be what I'd expect too! I'd try to do something ''easy'' and end up with a toxic slop

We make our own kimchi, we have a special tub that protects it better. When we tried making it without it, it went wrong. Haven't tried making sauerkraut in it, but I should!

Look for any Central or Eastern European shops in your town. Also, Holland & Barrett likely has sauerkraut.

I never managed to make it either!

A daily glass Kefir has been proven to increase good gut bacteria with 2/3 months.

This brand is unpasteurised and sold in tesco and Sainsbury’s. They also do kimchi.

Do you use kefir? I make my own because a lot of what is sold commercially has probiotics added artificially. Its very simple to make and can be flavoured sweet or savory.

They now sell this in Asda too, also waitrose. I love the kimchi!!

How do you make your own kefir @Doggydarling I have tried a few brands and I mix with quark, but mostly the kefirs ive bought have lots of sugar added.

Damn, just checked, Tesco ireland don't have vadasg sauerkraut or hurly burly sauerkraut

Buy a Polish one. They also come in big jars (I think 1 kg).

It's very easy to make, you only need 20g salt to 1kg cabbage and whatever else you want in it. I buy a red cabbage and a white cabbage and make a big jar of each.

You can find recipes online but basically you shred cabbage, rub salt into it until it weeps liquid, add any aromatics (juniper berries etc), pack it into a jar making sure it's all submerged, and then leave for a few days. The rubbing process is a bit of a pain but otherwise it's pretty straightforward.

Totally submerged in just salt?

So where do the good bacteria that are good for your gut come from?!

I understand that cultures are added to yogurts. So with cabbage where do they come from if you're only adding salt.

In it's own liquid. You rub in 20g of salt to 1kg cabbage and liquid comes out of the cabbage.

You need kefir 'grains' to start, then it's as simple as adding milk and allowing it to ferment, I use an old Yankee candle jar, put in the grains, add milk, leave on counter, depending on the temperature it'll take anything up to a few days. There's loads of info online, I got my grains from another person who makes it, they tend to get shared around rather than sold (at least they used to but back then we were regarded as being odd for making it). What part of Ireland are you in? Don't think I'd chance posting them.

For sauerkraut, weigh your cabbage and weigh 0.02 x the cabbage of fine salt - use sea salt not iodised. Shred cabbage and massage the salt in with clean hands. Stuff it into clean jars, old jam jars or similar are fine, and weigh the cabbage down so it stays covered in the liquid - bits sticking out will go mouldy. I use a glass of water or a Gu type ramekin if jar has a wide neck.

Maybe start with half a cabbage (about 1 jar) and see how you go.

Taste it after a week or two, depends on how warm your kitchen is and how you like it - I leave mine 2-6 weeks.

Natural live yogurt will give you the bacteria then you can take something like Bimuno to feed the bacteria. You can get it on Amazon. I've used it for years. Plastic surgeon was surprised how clear my colon was when I went for consultation for surgery.