SAUERKRAUT MADE EASY

Quart- Sauerkraut Made Easy (Preserving Foods)
Making pro biotic healthy sauerkraut is cheap and simple so why buy it. Starting with one packaged of washed coleslaw, (Most preservatives wash out in vinegar water), if doing only one jar. Most of today’s commercially available sauerkraut is clinically “dead” which is how most people prefer their food. The solution for enjoying sauerkraut that is alive and tangy is simple, so make it yourself.
It is cost effective and great for a healthier stomach and colon. Save the water and drink a bit everyday, or use it as a "start" for another batch.
http://shermsorganicnews.blogspot.com/2010/06/medical-uses-of-cabbage-family.html
By making your own un-pasteurized kraut, you take in all the beneficial bacterial cultures that make it so good for us and are one of the best pro-biotic foods. (Non-dairy, cancer, i.e.) If the pickling processes are heated or frozen as in yogurt ice cream the bacillus is dead and cannot kill e coli.
(Used fresh or just pre-pared coleslaw after washing off the chemicals in little
vinegar water)
This is not a new method just the approach, so please feel free to get other ideas from the Internet! And, http://www.organicgardening.com/ my favorite
magazine. This is also in "Stocking Up" How To Preserve The Foods You Grow
Naturally. by the editors of Organic Gardening and Farming. Rodale Press (1975)

Even the Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Korea has Kim chi that has added hot spices and is a way to pickle their vegetables. Most cultures have their own versions of macro-fermentation or pickling their vegetables such as “Chou croute garni” (Alsace), “kimchi” (Korea), sauerkraut soup (Eastern Europe), the Reuben Sandwich (US), and in N.Y. hot dogs or, as with the Mennonite/Amish in Lancaster County, PA old recipes. Pierogies and kraut anyone?
Start with a "sterilized" canning jar and lid, one quart or so, and press your chopped cabbage into it. When the juice begins to show as it is squeezed out of the cabbage, continue to fill and press until 1 inch of space is left at the top of the jar.
Then add to each quart jar 1 teaspoon of salt (and ½ teaspoon of honey, or sugar.) This added sweetener is optional.
Fill slowly with boiled or distilled pure water allowing it to settle down into each jar. Wipe any excess off top and turn upside down to allow any air to escape and leaving about ½ in. of space at the top, before putting on the rubber ring in place. Screw the lid down tightly, and they may be some kraut odor to be expected. If canning for a longer storage shelf life do not open or loosen the lids under any circumstances. (6 week for longer storage)
Wipe off, and date the jar, then place in a cool corner. Inspect the jar every few days. The lids will begin to bulge showing the kraut is fermenting properly.
(Note: There are many quart crock jars available in some areas. Check thrift stores.)
You may fail a few times but don't give up. I have a jar going all the time. The cabbage makes good won tons too.
What can go wrong: Not enough or an uneven distribution of salt may cause rot, color, off odors, air pockets that in a crock method needs to be weighted down, and, or too soft of texture. Pink kraut (not red cabbage) is caused by too much yeast on the surface of the kraut caused by too much or too little of salt i.e.
Darkness of kraut may be caused by unwashed and improperly trimmed cabbage or insufficient brine in the fermenting process, long storage or too high of temperatures during fermentation processing or storage. Store in dark places, avoid sunlight.
Crock Method is more a German Method: http://www.kitchengardeners.org/ has a German recipe for Kraut in larger portions. She mixes red cabbage with regular and even adds in some carrots, or other vegetables. Grate the carrots for a coleslaw-like kraut or, onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment. (This style takes 1-4 weeks, lbs. cabbage and two Tbs salt) the salt slowly draws water out of the cabbage. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the cabbage level by the next day, add enough salt water to bring the brine level above it. Add in about a teaspoon of salt per cup of water and stir in until completely dissolved. Keep kraut is submerged below brine by add salted water as necessary, especially when taking out for eating. Good sauerkraut will get better as it continues to ferment. You can do salted green beans in the same way. These taste fabulous and do not need canning.
Use the starter from your old batch if you use the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.
(Genesis 1:29-31): And, Word of wisdom in the BOM is a fibrous diet not meat eating diet at all. Count it out foods in every verse then count out the fibrous foods vs. the non-fibrous and you have your correct ratio in dietary proportions. Sauerkraut has about 3 grams of fiber per cup and has too many nutrients to list.
Also, here and too numerous reference's in (history) scripture such as; ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground—everything that has the breath of life in it—I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’
No GMO adulterated Foods! Use organically grown cabbages to change health. Eat more vegetables than meat on your plate. Eat meat only if have too, or rarely if at all.
Please tell us of your krauts ideas or results from this recipe...or, comment too are welcome.
Do this same method for making GOURMET MARINATED VEGETABLES
*Red peppers, water, salt, honey or sugar, bit of vinegar (or use a start from last batch), garlic, cabbage family, cucumber, carrots, whole peppers, pepperoncine pepper, pepper, etc (Just look in the stores for a bottle you like and copy what is in it, add this method and now you have their method)
ADD TO VEGETARIAN HOT DOGS OR VEG. SAUSAGES...YUM!
http://shermsorganricrecipes.blogspot.com/2011/08/sauerkraut-pie-and-cabbage-rolls.html
COMMENTS ARE Most WELCOMED...