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koko

On Sat, 12 Jul 2014 14:18:21 -0700 (PDT),
wrote:

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

If you don't want to make your own sauerkraut, look for a naturally
fermented brand in the refrigerated case Bubbies is a good one in the
U.S.

koko