Sauerkraut & Fermented, Cultured, Live, Probiotic

Vegies, Fruit, Dairy

Note: This page is always "in progress", and new listings, resources, fun events and updates will continuously be added --- Your suggestions welcome! ****

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This page is about Sauerkraut and other Lacto-Fermenteded, Cultured, Live Probiotic Vegetables, Fruit, Dairy & more -

You can learn to make it yourself!

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For Bari Caine's contact info, see Reno listing at - www.westonaprice.org/local-chapters/find-a-local-chapter#nv

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Upcoming Events - Making Sauerkraut and Cultured/ Fermented Vegetables & Fruit !

2014 Events -
How To Make Sauerkraut and Cultured/Fermented Vegies & Fruit !
LET'S GET CULTURED!!!
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Sun Mar 9, 2014 - at 3pm -
How to Make Fermented Vegetables - with Chris Taylor -

Great Basin Community Food Co-op - (775) 324-6133
240 Court Street, Reno, NV 89501 [at corner of Court Street and Flint]
greatbasinfood.coop

Please RSVP to the Co-op - (775) 324-6133

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How To Make Sauerkraut and Cultured/Fermented Vegies & Fruit !
LET'S GET CULTURED!!!

Date: next date tba
Location: tba

Bari Caine will walk you through
with step-by-step instruction on Making Sauerkraut and Fermented Vegies & Fruit
to preserve your garden and market harvest!!

Making Sauerkraut is EASY - EASY - EASY !!!
as long as you do certain steps right!!
--- if not done right, then it may not come out right.

Homemade Sauerkraut & Cultured Vegies can easily be made in jars or crocks -
mason jars and preserving jars - large and small - are sold at many supermarkets, hardware stores, co-op, etc.

This method uses NO vinegar & NO sugar!
Brining, or lactic acid fermentation, is one of the most nutritious ways to preserve food!
Different forms of cultured vegies and fruit have been used for flavor, taste and health, all over the world for thousands of years!

From Kim-chi to Cortido, from Tsukemono to Fruit Chutney, from Pickled Onions and Pickled Green Tomatoes
to Fermented Taro Root (Poi) to Sauerkraut ......
for millenia, traditional people all around the world prepared and enjoyed
cultured/fermented fruit and vegies, made without chemicals, pasteurization, sugar or other modern, industrial processes or additives.

Let's relearn some old-time skills, that kept past generations healthy and happy -

SO LET'S GET CULTURED!!!

Speakers:
Bari Caine - Traditional Natural Foods Advocate and Independant Researcher

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Recommended Books:

Nourishing Traditions - by Sally Fallon
(see pages 89 - 111)

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health -- by Klaus Kaufmann, Annelies Schoneck

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz -
see wildfermentation.com

NEW! FULLY REVISED and UPDATED:
The Art of Fermentation by Sandor Katz - is now available to buy! it's also now in Reno Library system!see
wildfermentation.com

The Complete Idiot's Guide to Fermenting Foods - by Wardeh Harmon

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Also Recommended:

Full Moon Feast: Food and the Hunger for Connection - by Jessica Prentice

Keeping Food Fresh: Old World Techniques & Recipes - by Claude Aubert (Editor)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market - by Linda Ziedrich

Video:

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Note: Almost all sauerkraut sold commercially in stores HAS BEEN PASTEURIZED!!!

Even if it was made the right way, by fermenting, most brands HAVE BEEN PASTEURIZED (heat treated) which kills the enzymes & good bacteria (good microflora) - all the goodness has been killed!

If it's not in the refrigerated case, it HAS BEEN PASTEURIZED!!!

Sometimes, even if it IS in the refrigerated case, it may have been heat- treated! Unfortunately, we've received a report that Bubbies Sauerkraut is now being heated. We believe that Bubbies Kosher Dill Pickles are still really raw.

That is why you need to make it yourself, or buy a brand that is REALLY live and raw!

That is also why we always need to research producers and products.

In the US, there is a brand of good live, unpasteurized Sauerkrauts and Raw Cultured Vegetables available in most health food stores throughout the US, made by Rejuvenative Foods - see http://www.rejuvenitive.com

Cultured (brand) Organic Raw Sauerkraut is also really live and raw! and may be available from Whole Foods Market! and may be also at Great Basin Community Food Co-op - (775) 324-6133 - www.greatbasinfood.coop

Zukay (brand) is raw and ALIVE! They may be available at the Co-op? if available, must special order it - - and they are currently available at Whole Foods Market- must special order it - They have beet kvass and other cultured raw drinks - see http://www.zukay.com/

Note - I recommend that you buy fermented foods in Glass jars - Not Plastic!! see - http://www.mercola.com/2003/apr/16/food_storage.htm

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Making it yourself is much more cost-effective. ...... Buying it is good if you don't have time to make it yourself.

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IMPORTANT! For making sauerkraut and other cultured, fermented vegies, I recommend that you use Glass or Ceramic Not Plastic!! see - http://www.mercola.com/2003/apr/16/food_storage.htm

Glass canning or preserving jars - also called utility jars or mason jars - with wide mouth (for easy cleaning) are available at many supermarkets , hardware stores, thrift / resale stores and kitchen shops in 1 Litre or 1 quart size and many other large and small sizes.

Great Basin Community Food Co-op has many different sizes of canning jars and mason jars and will order for you if you need something different.

Michael's craft stores sometimes has the big 2 quart size, as well as other sizes.

Raleys has different sizes of mason jars.

Ace Hardware - 1215 S Virginia St, Reno, NV 89502 - 775.337.1200 - has the big 2 quart size, as well as other sizes.

Other supermarkets and hardware stores also carry them - check with your favorite store.


There are many sizes - large jars - including 4 and 5 L - and small ones, good for storing or transporting your milk, honey and other foods, as well as for making sauerkraut and other cultured, fermented vegies.

You can find the wide mouth jars for easy cleaning.

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Other Fermenting Jars + Crocks --> water-sealed crocks and air-lock jars :

* Pickl-It Jars - see Pickl-It.com

* Fermenta Lock Airlock Caps and Dunk Food Weights - fermentacap.com
an airlock lid to use with mason jars and other jars -

* Harsch Gairtopf Fermenting Crock - do a search to get info and prices

* Polish Fermentation Pots - do a search to get info and prices

* also see great article on Equipment + Supplies: Choosing Fermenting Jars + Crocks

at culturesforhealth.com/fermentation-equipment-supplies

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More Equipment + Supplies:

* Plastic Strainer -
Perfect for milk kefir, water kefir, kombucha, etc.
Made of plastic and strong nylon mesh - easy to use, easy to clean!
http://www.yemoosmarket.com/index.php?dispatch=products.view&product_id=3

* Kraut Pounder - - www.krautpounder.com

Check out the hand made solid maple tool for fermented food preparation
produced by the Eugene Chapter of Weston A Price Foundation

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Article about Crucifers and Goitrogens - and more -

Crucifers in the Context of Traditional Diets and Modern Science
Written by Chris Masterjohn
www.westonaprice.org/basics/bearers-of-the-cross

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Article about Green Vegies, Oxalic Acid, Crucifers, and Thyroid:

Think Raw Veggies are Best? Think Again
by Sarah, The Healthy Home Economist on October 13, 2010

Not everything should be eaten raw, especially vegetables!
Some vegetables must be cooked else you are actually harming yourself.
Below is a rundown of what veggies should not be eaten raw
either in whole or juiced form.
see
www.thehealthyhomeeconomist.com/think-raw-veggies-are-best-think-again/

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Informative Links -

culturesforhealth.com

pickl-it.com

fermentacap.com

wildfermentation.com

from local blogger Kathleen Marshall - a great blog post about her kimchi-making:
floraspond.blogspot.com/search?updated-min=2011-01-01T00:00:00-08:00&updated-max=2012-01-01T00:00:00-08:00&max-results=2

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