Sauerkraut & Fermented, Cultured, Live, Probiotic

Vegies, Fruit, Dairy

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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!


For Bari Caine's contact info, see Reno listing at -



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

2015 Events -
How To Make Sauerkraut and Cultured/Fermented Vegies & Fruit !



How To Make Sauerkraut and Cultured/Fermented Vegies & Fruit !

Date: Saturday, Sept 26, 2015 - - 10:30 am to 12:00 pm

Location: Mystic Rose Gift Shop - 20 Hillcrest Dr., Reno, NV 89509 - 775-324-2872

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 / preserving jars - large and small - are sold at many supermarkets, hardware stores, the 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 -


Bari Caine - Reno Chapter Leader, Weston A Price Foundation®


Recommended Books -- some of these are now in Reno Library system - Different books resonate with different people, so you might like some of these, but not others.

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

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen -- by Alex Lewin -- see

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

The Art of Fermentation by Sandor Katz - this is a great book for more advanced fermenters - those who already have experience doing basic fermenting! see

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


Also Recommended:

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

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




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 - but please check again to make sure - things change.

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

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 -

Zukay (brand) is raw and ALIVE! They may be available at the Co-op? - - and they may be available at Whole Foods Market- you may need to special order it - They have beet kvass and other cultured raw drinks - see

Note - I recommend that you buy fermented foods in Glass jars - Not Plastic!! see -


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




IMPORTANT! For making sauerkraut and other cultured, fermented vegies, I recommend that you use Glass or Ceramic Not Plastic!! see -

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.


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

* Pickl-It Jars - see

* Fermenta Lock Airlock Caps and Dunk Food Weights -
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



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!

* Kraut Pounder - -

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



Article about Crucifers and Goitrogens - and more -

Crucifers in the Context of Traditional Diets and Modern Science
Written by Chris Masterjohn


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.




Informative Links -

from local blogger Kathleen Marshall - a great blog post about her kimchi-making: