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Wednesday, June 29, 2011

So happy, finally got kraut started

I have been wanting kraut for a couple weeks now and finally got some of my cabbage cut and shredded this evening. I raised red and green cabbage. I had to use my wine making bucket (6 gal. capacity) to hole the green cabbage when I got it shredded. I ended up with about 3 1/2 gallons of kraut making in the bucket. I use a lid to weigh the cabbage down and keep it under the liquid with a jar filled with water to hold that down. Then the lid on the bucket with an airlock in it to keep out nasties. The red cabbage was shredded an put in the German fermenting crock. It was about 1/2 full. I use about 1 tablespoon of kosher or canning salt per average cabbage head shredded. This usually come out perfect without being too salty. You should be able to taste the saltiness in the liquid once the cabbage starts to give up its liquid. The salt acts as a preservative to kill off back bacteria till the good bacteria from the cabbage cant take over and make lactic acid. Kraut made in this fashion contains lots of good flora for the intestines and can actually wipe out yeast infections, thrush and such caused by antibiotic use. Also kraut adds some good acids to the stomach that aid digestion as well, especially helpful in digesting meat. Never heat kraut you are wanting the goodness from, heat will kill off the probiotics. Fermented food it said to help the body heal from most any illness caused by bad intestinal flora and poor digestion. A wonderful book to have on the shelf to read is the Nourishing Traditions by Sally Fallon. The info in the book is based on studies done by Dr. Weston A. Price.
Not much else going on here. I have really been under the weather the past couple weeks. I had to see the doc on Monday due to a knot in the right side of my neck. Think I probably had some infection in there cause by some dental work done. Needless to say taking antibiotics can sure make the body feel pretty crappy. Thanks to my friend Deb I do have Kefir grains and have Kefir to help put back some probiotics so the antibiotics don't upset my system too bad. Kefir is really a soothing drink for the body. It has a more varieties of live cultures than does yogurt. What ever I have going on sure drains my energy pretty fast. So till I get thru the antibiotics I think I am gonna try to take it easy. I got to get better soon, I will have green beans to pick before long and sweet corn too.
So till next time, blessings from the McGuire homestead.



The Apple Pie Gal said...

My mom always had problems w/ yeast/thrush like things. Maybe I will have to find me a German Crock now too!

Yes, Nourishing Traditions is a dynamite book to have on hand! As a matter of fact, that's how I learned and starting looking for Kefir! Yummy stuff man!!

Claygirl said...

Stella, sure sounds like you've been a busy lady there!

Lots of canning starting to come in, so take care of yourself, so you'll be well enough to get it put up.

The saurkraut process sounds very interesting.

Take car! Claygirl