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

I just use kilner jars

Great! You could add a bit of kimchi to a lot of sauerkraut as a mildly spicy hybrid kimchikraut.

Back to your thread title - if you want unpasteurised here in Germany, you'll pretty much only find it in health food shops / sections too.

I drink kombucha and kefir but I'm not so sure about kimchi etc.

I read some articles about how Japan - who eat a lot of fermented/ pickled foods- have the highest rates of oesophageal cancer, probably due to this - and it put me off a bit. Well, a lot!

Don't they have lots of smoked food too?
My kimchi consumption won't be anything like enough to make me ill.

I've put too much fennel in mine, it's a bit overpowering. I always overdo it.

I’ve read that it’s because of their predilection for salty foods. Eastern Europe has been eating mountains of kraut for centuries and they do not have the same cancers as the Japanese.

I've read that the Japanese have genetic risk factors for oesophageal cancer plus the usual environmental ones of smoking and drinking. Never heard of it blamed on kimchi.

Life expectancy is 5 years higher in Japan and 3.5 years higher in South Korea than in UK.

Interesting about the Japanese having a higher rate of oesophageal cancer than 'here'. I know somebody who has been obsessed with apple cider vinegar and has cured sinuses, ph balance and everything in between with apple cider vinegar but now has oesophageal cancer (although is doing well). I never said this because what on earth would be the point but I think a person could over do the vinegar.

oh @AdventFridgeOfShame I think I misunderstood when I just posted. It's a genetic susceptibility ? smoking and drinking are environmental but I suppose too much cured fish/meat and or vinegar could also be harsh on the oesophagus. I don't know. I shouldn't speculate but it's interesting.

My Lidl sometimes has proper sauerkraut.

If you can find someone with a scoby, it's quite easy to make your own kombucha. I have some bubbbling away in the kitchen as we speak.

We all love kimchi in our house. I put in on baked sweet potatoes. Tastes really good.

Mmm, baked sweet potatoes with kimchi sounds good @Anoooshka .

@xJoy we would have to do a meta study of all the info. Not all cases are genetic but a larger proportion than in Europe. I have the time for this but not the inclination

I took some photos of the preserved lemons. The Moroccan style ones have a layer of salt at the bottom, the 3% lacto ferment ones don't (check out that kashmiri chilli).

I chopped a piece finely with some garlic and mixed it with tahini and orange juice. The coated some left over falafel type thingies in it.

My mouth is watering now! I'll post a pic of mine next time I get up. I only really use it with chicken, so need to experiment more. Maybe in yogurt as a salad dressing...

I'm having to watch the calories, so can't mix it in Mayo. May try and make my own felafel type snack though, you've got me salivating!

Not sure if it's already been mentioned - but I can highly recommend the 'UK Fermenting Friends' Facebook group for clear and safe instructions for how to make delicious sauerkraut, kimchi, milk kefir, water kefir, sourdough and any other fermented food you'd care to try.
I can particularly recommend the pineapple sauerkraut which is rather addictive.

There's a great book called Wild Fermentation if you are interested in fermented foods for the health benefits. We started making our own yogurt, cider vinegar and fermented veg after reading it
www.amazon.co.uk/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1603586288/ref=asc_df_1603586288/?tag=googshopuk-21&linkCode=df0&hvadid=310882654267&hvpos=&hvnetw=g&hvrand=13868091670664533353&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1006729&hvtargid=pla-435013937680&psc=1&th=1&psc=1

I tried making my own sauerkraut but nowhere near enough liquid came out of the cabbage. Any thoughts?

Maybe it was a bit old?
I find you normally get plenty of water after salting it and leaving it for an hour or so.
You can add extra brine

@Hoppinggreen thank you

Mines a bit dry too, lol really.

It doesn't matter as long as the air is all squashed out.

I've just checked mine and it's still dry- but still juicy when you eat it.

I'm leaving mine out a few more days then potting it into the fridge. Tasty.

Thanks for those suggestions, @CheeseMaiden and @FamilyStrifeIsHard2Bear

I'll have a look at both.

The fermenting page I'm on is a bit serious for a lightweight like me.

Looks like you're sorted now but I was going to suggest the Nourish chain of healthfood shops.

www.nourish.ie/c/our-stores/142

Lol at your escapades in SuperValu.

My kimchi has been sent to the fridge. It was burped four times today and is suitably funky.

The sriracha as usual is being used the moment it is ready.

Here

That sounds good, Advent! My sauerkraut isn't particularly funky, but it's gone in the fridge anyway. I'll be braver with my next one.