Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 I have a recipe for raw sauerkraut I have not tried yet and it calls for lays of apple slices between layers of cabbage. Does anyone know what this is for, and has anyone tried it? Has any found any other ingredients besides caraway seeds successful? Howard Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 Hi Howard As to 'what it's for', not sure what you mean. But I'd be grateful if you could share the recipe with us, as I love caraway! Love Debbie Took, Reading, UK rawfood , " Howard " <quakeproof wrote: > > I have a recipe for raw sauerkraut I have not tried yet and it calls > for lays of apple slices between layers of cabbage. Does anyone know > what this is for, and has anyone tried it? Has any found any other > ingredients besides caraway seeds successful? > > Howard > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 I love to make saurkraut! I have made it simply with cabbage and salt. I slice the cabbage finely and start filling up a big plastic container. After every inch or two of cabbage, I sprinkle on some sea salt and mix it in. When all of the cabbage is in there, i put a plate on top, that fits just inside the edges of the crock. then i place a weight on top, which keeps the cabbage submerged in the liquid which forms as it ferments. I check it every day or two, removing and washing the plate. I taste it, and usually after a week or 10 days it starts to get that familiar fermented taste. Of course this will happen sooner or later depending on the weather. At that point, I remove the weight and plate and place it in the fridge. It lasts for months. The last time I did grind up some caraway seeds and used them in place of some of the salt. It's pretty tasty. I think the apples are probably for flavor. The master of fermentation is Sandor Katz, who has a book and a website called Wild Fermentation. He's got lots of recipes. Flan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 I just mix raw cabbage and saltwater and put it in a cupboard for 10 days or so it is very good for you has the same bugs yogurt has. If you have Candida try it! I would love it if you share your recipe! Howard <quakeproof wrote: I have a recipe for raw sauerkraut I have not tried yet and it calls for lays of apple slices between layers of cabbage. Does anyone know what this is for, and has anyone tried it? Has any found any other ingredients besides caraway seeds successful? Howard Sick sense of humor? Visit TV's Comedy with an Edge to see what's on, when. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 Wow I love sauerkrat, but eating it without the hot dogs in it just wouldn't be the same. Maybe the apples would make up for it. Belinda rawfood , jerri willmore <colouringpurple wrote: > > I just mix raw cabbage and saltwater and put it in a cupboard for 10 days or so it is very good for you has the same bugs yogurt has. If you have Candida try it! I would love it if you share your recipe! > > Howard <quakeproof wrote: I have a recipe for raw sauerkraut I have not tried yet and it calls > for lays of apple slices between layers of cabbage. Does anyone know > what this is for, and has anyone tried it? Has any found any other > ingredients besides caraway seeds successful? > > Howard > Sick sense of humor? Visit TV's Comedy with an Edge to see what's on, when. > > Quote Link to comment Share on other sites More sharing options...
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