Homemade Sauerkraut

[JFR]

I have no idea if this is true or not but I thought I would pass it on for those who may be interested in making their own sauerkraut. I have no trouble eating my homemade sauerkraut (although if I drink the brine straight it causes issues) and I ferment it for a much short period of time, but I am over three years into strictly avoiding all food sensitivities. I think I will try a long ferment and see what happens.

Sauerkraut is a loooong ferment. While most other ferments take just 1-2 weeks, sauerkraut takes about 10-12 weeks. Why so long you ask? According to Kathleen, owner of Pickl-It, histamines are produced during weeks 2 and 3 which many people are quite sensitive too. During weeks 3-6, the vitamin C is eaten up by the lactic acid bacteria but will regenerate it by the end of 10 weeks. A longer ferment results in fewer histamines and more vitamins. You know your kraut is done when it doesn’t taste cabbagey and it shouldn’t taste too salty.

Jean

[Hopeful]

Thanks for this post, Jean. I used to teach classes on lacto-fermentation and was a practitioner of this lost art for some time before finding this forum. I have been very reluctant to imbibe anything cultured until I am more "healed".

That said, it's been 10 months of a very strict diet and I'm starting to be able to eat some raw veggies from my burgeoning garden (no greens yet, though). I have dozens of cabbage plants and was wondering if I should make kraut this year. After reading your post - I think I will, following your fermentation schedule. I'll try eating a little at a time in the late fall and see how it goes.

Did you know that you can also ferment peppers? (I use a mixture of different colors). I ferment them at room temperature for 3-4 days and they keep in the fridge for months and months with no mold problems. I wonder if nightshades would be more digestible this way? Lacto-fermented salsa keeps for months...

Anyways, you continue to be an inspiration to me - thanks for posting this.
chris