On Monday, July 29, 2013 12:33:05 PM UTC-4, Sqwertz wrote:
> On Mon, 29 Jul 2013 09:12:27 -0500, barbie gee wrote:
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>
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> > I just recently had a kraut discussion with someone. It seems that in the
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> > old days, there was time given for fermentation, but that nowadays many of
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> > the so called sauerkrauts are brined and treated with something, but there
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> > is no fermentation going on. Supposed to be some good probiotics in
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> > "real" homemade kraut, that doesn't exist in most modern kraut.
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>
>
> I have never seen this fake sauerkraut that you speak of. I think
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> you've been had. Saurkraut is just cabbage, salt, water (optional),
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> and sometimes sodium bisulfite on the canned, pasteurized crap.
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>
>
> Note that much of the health benefit of sauerkraut and it's juice are
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> negated when it is pasteurized and made shelf stable (sold in cans or
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> unrefrigerated jars). You still get most of the vitamins, but not the
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> probiotic effects. They were killed during pasteurization.
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>
>
> -sw



Sqwertz is correct. The benefits of kraut juice is the bacteria, which is killed by the bottling (pasteurization) process. It is just sour water after that. I make my own kraut and drink the juice a lot and it is great. In Europe you can buy it in the green markets, from the kiosks that sell the kraut.