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Update:
Bari Caine is now back in Reno, Nevada ! New updates coming soon !
This page will be "reconstructed" and will be updated again soon, with more important info!!! so please check back.
More new listings and some fun events will be posted soon!
If you have updates or more info, please let us know at
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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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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 bugs) - 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 is now available from Whole Foods Market! also at Great Basin Community Food Co-op - (775) 324-6133 - www.greatbasinfood.coop
Zukay (brand) is raw and ALIVE! They will be available at the Co-op when they move to their new, bigger location in Feb 2012 - and they are currently available at Whole Foods Market! They have beet kvass and other cultured raw drinks - see http://www.zukay.com/
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Making it yourself is much more cost-effective.
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Upcoming - date & location tba -
Making Sauerkraut and Cultured/ Fermented Vegetables & Fruit !
2012 - Demos & instruction through the co-op - more info tba
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Recommended Books:
Nourishing Traditions - by Sally Fallon
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 www.wildfermentation.com
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Also Recommended:
The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market - by Linda Ziedrich
Full Moon Feast: Food and the Hunger for Connection - by Jessica Prentice - see www.wisefoodways.com
Keeping Food Fresh: Old World Techniques & Recipes - by Claude Aubert (Editor)
Video: Traditional Foods Preparation Workshop Video with Maureen Diaz - To get this video, contact Maureen Diaz in Orrtanna, PA, USA at motherhen@myfam.com
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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 , 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 different sizes of canning jars and mason jars.
Michael's craft stores has the big 2 quart size, as well as other sizes.
Raleys has different sizes of mason jars.
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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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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