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, Beverages & more -

You can learn to make them yourself!

And there are now some store-bought brands that are REALLY live, probiotic and raw!

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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 in 2016 -

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Upcoming Events in MAY 2016 -

Making Sauerkraut and Cultured/ Fermented Vegetables & Fruit !

Date(s) - to be announced - -

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

Next DATE - to be announced - - - class on Sauerkraut-Making

Location: to be announced

- - 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!!

Tasty - Nutritious - Live - Probiotic!

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!

Let's relearn some old-time skills, that kept past generations healthy and happy - SO, LET'S GET CULTURED!!!

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

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JUNE 2016 - Making Cultured/Fermented Fruit & Vegies

Date(s) and times - to be announced

Location: to be announced -

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Recommended Reading:
Some of these are now in Reno/Washoe Library system - Different books resonate with different people, so you might like some of these better than others.
Grassroots Books also carries these books -- - see http://grassrootsbooks.com - - 660 E. Grove street , Reno - 775.828.2665

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

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas -- (see pages 259 - 279 and 284 - 295)
- by Jennifer McGruther - nourishedkitchen.com

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 RealFoodFermentation.com

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 - this is a great book for more advanced fermenters - those who already have experience doing basic fermenting! see
wildfermentation.com

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

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Also Recommended:

Full Moon Feast: Food and the Hunger for Connection - by Jessica Prentice - see http://www.chelseagreen.com/full-moon-feast

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

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BUYING REAL RAW PROBIOTIC SAUERKRAUT and FERMENTED VEGIES -- How to choose the REAL from the "Un-real" - at the store --

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 (or heat treated)
which KILLS the enzymes & good bacteria (good microflora) --
so - 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. Also, Bubbies foods are not Organic.

That is why you need to either 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 are some brands of good live, unpasteurized Sauerkrauts and Raw Cultured Vegetables available in most health food stores throughout the US, such as Rejuvenative Foods - see http://www.rejuvenitive.com

There are now also other brands of Organic Raw Sauerkraut that are also really live and raw!
including: Pickled Planet, Ozuke', Zukay, and more are listed in the Shopping Guide - from WAPF - http://www.westonaprice.org

and are available from Whole Foods Market! and also at Great Basin Community Food Co-op - (775) 324-6133 - www.greatbasinfood.coop and Natural Grocers - www.naturalgrocers.com/store-locations/reno and other health food stores.

The brands listed above are also Organic - which is important because if it's not Organic, it could have GMO ingredients. Non-Organic beets are usually GMO, as are some other vegies and ingredients.

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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Traditional Sourdough Bread is a fermented food -

Tips on making your own easy No-Knead Sourdough -

by Jennifer McGruther - Author of The Nourished Kitchen --

Our Daily Bread: Whole Grain, No-Knead Sourdough -

http://NourishedKitchen.com/whole-grain-no-knead-sourdough/

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More events will be posted here -

To get on the email list, or if you have any questions, pls contact Bari Caine --

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

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Looking Far Ahead:

DECEMBER 2016 - Winter Holidays --

** Did you know that Sauerkraut is a traditional Christmas and New Year's Holiday "Good Luck" food in many northern countries, including Germany, Russia and other northern countries? . . . . . throughout the winter holiday season, and considered especially Lucky on Christmas eve and New Year's eve!

** Plus, Sauerkraut and other Fermented/Cultured/Probiotic Foods and Drinks can strengthen the immune system, so they are great to have at your holiday meals and parties, as well as your everyday meals!

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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

* Ceramic Fermentation Weights - to keep the vegies, etc. under the brine. Fits most wide-mouth mason jars.

see Fermentation Crocks page at culturesforhealth.com

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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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Recommended Reading:
Some of these are now in Reno/Washoe Library system - Different books resonate with different people, so you might like some of these better than others.
Local bookstores, including Grassroots Books also carry these books -- - see http://grassrootsbooks.com - - 660 E. Grove street , Reno - 775.828.2665

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

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas -- (see pages 259 - 279 and 284 - 295)
- by Jennifer McGruther - nourishedkitchen.com

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 RealFoodFermentation.com

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 - this is a great book for more advanced fermenters - those who already have experience doing basic fermenting! see
wildfermentation.com

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

----------------------

Also Recommended:

Full Moon Feast: Food and the Hunger for Connection - by Jessica Prentice - see http://www.chelseagreen.com/full-moon-feast

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

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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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