Sauerkraut

KC4800

I love sauerkraut but the sodium content in say, Vlasic Old Fashioned Sauerkraut, in a jar, is very high.

Does anyone have any recipe for making kraut at home that has less sodium? or perhaps a brand of processed kraut that has less sodium?

beckyinma

I love sauerkraut but the sodium content in say, Vlasic Old Fashioned Sauerkraut, in a jar, is very high.

Does anyone have any recipe for making kraut at home that has less sodium? or perhaps a brand of processed kraut that has less sodium?

http://www.wildfermentation.com/resources.php?page=sauerkraut

moodymarble

As a Ukrainian we luv our sauerkraut. Sauerkraut soup, sauerkraut perogies you name it sauerkraut. What we do here is rinse the sauerkraut under water. This not only removes the salt but the excess bitterness as well. It sounds like it would wash all the flavor away but it doesn't. Try it, it can't hurt right? Then go and enjoy your sauerkraut guilt free.

KC4800

As a Ukrainian we luv our sauerkraut. Sauerkraut soup, sauerkraut perogies you name it sauerkraut. What we do here is rinse the sauerkraut under water. This not only removes the salt but the excess bitterness as well. It sounds like it would wash all the flavor away but it doesn't. Try it, it can't hurt right? Then go and enjoy your sauerkraut guilt free.

We did rinse it. But boy, after eating about 1.5 cups of that with today's lunch, I feel like I was kissing a salt lick.

I am hungarian, so you can see it is in my blood also to eat kraut especially at new years.

geri1955

You can rinse it!! I rinse the saurkraut, sliced onion same shape as the saurkraut, add a little oil to bottom of pan add onion,saute' ...then add rinsed saurkraut a lil mustard, a little water and let cook about an hour!! its delishhhh!!!! if you want u can add lite beer instead of the water!!

KC4800

becky ty for the link. That was an interesting read. Lots of good info. Looks like I need to find a large crock.

asltiffm

I make my own and it has very little salt. I have to warn you though, it doesn't taste the same as store bought. It's not bad...it's just not the same. The way I make mine is by cutting up a head of lettuce, adding in about 1 Tbsp sea salt (not iodized) and 4 Tbsp whey (instructions on my blog here: http://ibicycle.blogspot.com/2011/01/little-miss-muffet.html). Let it rest about 10 minutes and mash, mash, mash until you finally get juices flowing. I put mine in wide mouth quart canning jars, leaving an inch or two head space (because it bubbles). It takes more than one jar. Mash it in the jar until the juices are above the cabbage. Leave that on the counter for 3 days then move it to the fridge. You can eat it in a week but the flavor gets stronger as time goes on...they say it takes 5 months to completely mature but I haven't noticed much difference between 3 weeks and 3 months really. You don't need a crock with my method but it still has all the beneficial stuff in it like in the other link.

ilizzyd

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