About 45 years ago I remember drinking sauerkraut juice from small yellow cans in Pennsylvania. I believe the brand was Keeters or Kesters, something like that. It is not listed on-line. I saw one for Franks but they don't have it around here, not even at the Whole Foods or Trader Joes. My memory of it is nice. I used it as a temporary hangover cure, also enjoyed the zing of it.

Anyway, I suppose to make kraut juice one must first have kraut. I'm sure either process is probably more involved than I'd like. Does anybody have any suggestions? In other words, would I just be better off buying cheap sauerkrat in bags and squeezing the juice out of them, or is making the stuff perhaps less involved than I think? I have no juicer, no food processor, only a blender - so any process involving those helper would be out. Thanks.

By the way, I haven't had sauerkraut juice in years. Maybe my craving for it is purely nostalgia based, because the harder it gets for me to find the stuff, the greater it's appeal becomes. Maybe I'm in love with the elusiveness of the item. Maybe when I finally find the stuff I'll take one sip and puke in disgust. But I doubt it. Anyway, any hints on this would be appreciated. I believe I really did enjoy the stuff once a week or so and suspect that maybe my body is calling out for it with holistic desperation. Thanks.

TJ

On Saturday, July 27, 2013 11:04:32 PM UTC-7, Tommy Joe wrote:
> About 45 years ago I remember drinking sauerkraut juice from small yellow cans in Pennsylvania. I believe the brand was Keeters or Kesters, something like that. It is not listed on-line. I saw one for Franks but they don't have it around here, not even at the Whole Foods or Trader Joes. My memory of it is nice. I used it as a temporary hangover cure, also enjoyed the zing of it.
>
>
>
> Anyway, I suppose to make kraut juice one must first have kraut. I'm sure either process is probably more involved than I'd like. Does anybody have any suggestions? In other words, would I just be better off buying cheap sauerkrat in bags and squeezing the juice out of them, or is making the stuff perhaps less involved than I think? I have no juicer, no food processor, only a blender - so any process involving those helper would be out. Thanks.
>
>
>
> By the way, I haven't had sauerkraut juice in years. Maybe my craving for it is purely nostalgia based, because the harder it gets for me to find the stuff, the greater it's appeal becomes. Maybe I'm in love with the elusiveness of the item. Maybe when I finally find the stuff I'll take one sip and puke in disgust. But I doubt it. Anyway, any hints on this would be appreciated. I believe I really did enjoy the stuff once a week or so and suspect that maybe my body is calling out for it with holistic desperation. Thanks.
>

As far as I know, kraut juice is just the brine. A 14 oz can of Frank's has TWO
GRAMS of sodium. I would get a bag and let it drip through a strainer, or even
rinse a bag or jar's worth of sauerkraut, and sip the rinsings.

On Sat, 27 Jul 2013 23:04:32 -0700 (PDT), Tommy Joe
> wrote:

>
> About 45 years ago I remember drinking sauerkraut juice from small yellow cans in Pennsylvania. I believe the brand was Keeters or Kesters, something like that. It is not listed on-line. I saw one for Franks but they don't have it around here, not even at the Whole Foods or Trader Joes. My memory of it is nice. I used it as a temporary hangover cure, also enjoyed the zing of it.
>
> Anyway, I suppose to make kraut juice one must first have kraut. I'm sure either process is probably more involved than I'd like. Does anybody have any suggestions? In other words, would I just be better off buying cheap sauerkrat in bags and squeezing the juice out of them, or is making the stuff perhaps less involved than I think? I have no juicer, no food processor, only a blender - so any process involving those helper would be out. Thanks.
>
> By the way, I haven't had sauerkraut juice in years. Maybe my craving for it is purely nostalgia based, because the harder it gets for me to find the stuff, the greater it's appeal becomes. Maybe I'm in love with the elusiveness of the item. Maybe when I finally find the stuff I'll take one sip and puke in disgust. But I doubt it. Anyway, any hints on this would be appreciated. I believe I really did enjoy the stuff once a week or so and suspect that maybe my body is calling out for it with holistic desperation. Thanks.
>
>TJ

It's fairly easy to make your own sauerkraut (fermented cabbage), many
recipes on the net.
http://www.amazon.com/s/ref=nb_sb_no...uerkraut+Juice

spam wrote:
Brooklyn wrote:



> As far as I know, kraut juice is just the brine. A 14 oz can of Frank's has TWO
>
> GRAMS of sodium. I would get a bag and let it drip through a strainer, or even
>
> rinse a bag or jar's worth of sauerkraut, and sip the rinsings.


Brooklyn and Spam, got it. They don't even have Franks around here. I've seen Franks hot sauce and bought it as well. Probably the same company. I've never bought sauerkraut in a can or even a bag, only the juice. It's hard to believe only 2 grams of sodium in a 14 oz can (OF ANYTHING). Even though I'm not in love with heavy salt, it may be the salt my hangover-riddled body cries out for when it calls for the juice. Next time I'm in the store I'm going to look for a bag or can of kraut and check the sodium levels. Again, as with the canned beans thread I posted, I'm not some desperate anti salt freak, just someone who likes to know what they're putting down their gullet. Some items get a bad rap for sodium. Potato chips for example - sure, they taste salty - but take a look at the bag and you'll see the sodium content is only 200 miligrams. 2300 milligrams per day is considered the average recommended daily dosage. So 200 is pretty low. On the other hand, a 12 ounce can of chicken broth which can easily be consumed in one serving, has between 1500 and 2000 milligrams. It's hard to believe kraut juice could be low in sodium, but I'm not going to dispute it. I don't care if it's somewhat high anyway as maybe the salt is what my body craves in the juice, although I can get the same amount in any pickled juice, but it's the kraut stuff I like. Anyway, I'll check out the regular kraut and see how much juice I can wring out of it. It'll be an interesting experiment. I'll wring out the juice from several bags or cans, then store them in a container in the fridge and feed the leftover kraut mash to the birds. Thanks.

TJ

Brooklyn1 wrote:

> It's fairly easy to make your own sauerkraut (fermented cabbage), many
>
> recipes on the net.
>
> http://www.amazon.com/s/ref=nb_sb_no...uerkraut+Juice



Funny thing, I was in that site a few days ago after googling sauerkraut juice. I didn't go all the way down the page to the part about recipes though. Man, some of that stuff is gourmet priced. Now, the Franks juice, that doesn't sound too out of line - $25 for 12 14 oz cans. $2 a can isn't bad for something not easily found. The stuff I used to drink when I had my teenage hangovers came in 6 oz cans, the perfect size. 14 ounces seems a bit much, although no one's saying I have to drink the whole can. I have a slow computer and just getting to that site was tough enough, so I'm not going to go delving deeper into things, like the recipes, not for now anyway. Just want you to know I used your link and I have been to that site before. I tried. Oh God in heaven, how I tried.

TJ

In article >,
Tommy Joe > wrote:

> About 45 years ago I remember drinking sauerkraut juice from small yellow cans in Pennsylvania. I believe the brand was Keeters or Kesters, something like that. It is not listed on-line. I saw one for Franks but they don't have it around here, not even at the Whole Foods or Trader Joes. My memory of it is nice. I used it as a temporary hangover cure, also enjoyed the zing of it.
>
> Anyway, I suppose to make kraut juice one must first have kraut. I'm sure either process is probably more involved than I'd like. Does anybody have any suggestions? In other words, would I just be better off buying cheap sauerkrat in bags and squeezing the juice out of them, or is making the stuff perhaps less involved than I think? I have no juicer, no food processor, only a blender - so any process involving those helper would be out. Thanks.
>
> By the way, I haven't had sauerkraut juice in years. Maybe my craving for it is purely nostalgia based, because the harder it gets for me to find the stuff, the greater it's appeal becomes. Maybe I'm in love with the elusiveness of the item. Maybe when I finally find the stuff I'll take one sip and puke in disgust. But I doubt it. Anyway, any hints on this would be appreciated. I believe I really did enjoy the stuff once a week or so and suspect that maybe my body is calling out for it with holistic desperation. Thanks.
>
> TJ

Sauerkraut is an example of brine fermentation.

Sauerkraut juice
<http://realfoodforager.com/6-reasons-to-drink-fermented-cabbage-juice/>

Practical
<http://chetday.com/sauerkrautrecipe.htm>

Technical
<http://www.fao.org/docrep/x0560e/x0560e10.htm>

--
Michael Press

On Sunday, July 28, 2013 4:42:54 PM UTC-7, Tommy Joe wrote:

>
> Funny thing, I was in that site a few days ago after googling sauerkraut juice. I didn't go all the way down the page to the part about recipes though. Man, some of that stuff is gourmet priced. Now, the Franks juice, that doesn't sound too out of line - $25 for 12 14 oz cans. $2 a can isn't bad for something not easily found. The stuff I used to drink when I had my teenage hangovers came in 6 oz cans, the perfect size. 14 ounces seems a bit much, although no one's saying I have to drink the whole can. I have a slow computer and just getting to that site was tough enough, so I'm not going to go delving deeper into things, like the recipes, not for now anyway. Just want you to know I used your link and I have been to that site before. I tried. Oh God in heaven, how I tried.
>

Frank's Kraut Juice came in those little cans back when Frank's was made in Franksville, Wisconsin. Frank's was bought out by some big Ohio juggernaut who closed the factory and ended the annual Sauerkraut Festival.

On Sunday, July 28, 2013 10:53:49 PM UTC-4, wrote:

> Frank's Kraut Juice came in those little cans back when Frank's was made in Franksville, Wisconsin. Frank's was bought out by some big Ohio juggernaut who closed the factory and ended the annual Sauerkraut Festival.



I saw some Frank's kraut juice for sale on line at $25 for 12 14 oz cans. I'm not in love with sending away for things, especially in bulk. Yes, for me that would be bulk. The small cans I used to get were yellow and called Keeters, I believe. Maybe they were put out by the original Franks. That was when I lived in PA. I might just send away for some of that stuff as from everything I've read so far about making kraut and it's juices seems way too involved for my lazy bones to handle. Thanks.

TJ

On Sunday, July 28, 2013 10:47:07 PM UTC-4, Michael Press wrote:

> Sauerkraut is an example of brine fermentation.
>
>
> Sauerkraut juice
>
> <http://realfoodforager.com/6-reasons-to-drink-fermented-cabbage-juice/>
>
> Practical
>
> <http://chetday.com/sauerkrautrecipe.htm>
>
> Technical
>
> <http://www.fao.org/docrep/x0560e/x0560e10.htm>


Some of that was interesting. I saw some methods listed as simple as easy for making kraut and it's juice, but let's face it, simple and easy are subjective terms. I think I'll just send away for the Franks stuff, maybe try one or two other local stores in the area first just to see. I am surprised kraut juice as touted for all it's healthy benefits isn't more readily available to the "I want to live forever" crowd at Whole Foods where I looked for it and found that even they don't carry it. I guess they're shelving it until they come up with a better marketing name, something without 'kraut' on the label. Maybe "No Carb Kraut" would be a good start. But I think they want the word 'kraut' of there totally. It could be some kind of anti German campaign. "Fermented Spring Juice" has a lively rejuvenating sound to it. Yeah, maybe that's why it's hard to find, they've taken it off the shelves while working on calling it something else to draw in yuppie bucks from the "I want to live forever" crowd.

TJ

It's great when it's homemade.

Sqwertz wrote:
> I have never seen this fake sauerkraut that you speak of.
Squirty:

http://www.yelp.com/user_details?use...qvcdFuU1dR8bgA

Steve "Rockin the Boat" W.'s Profile

Location
Austin, TX

Yelping Since
September 2008

Find Me In
Clothes, usually

My Hometown
Santa Cruz, CA and Pittsburgh, PA

My Blog Or Website
http://www.flickr.com/ph…

My Second Favorite Website
http://IMDB.com: one of the first really useful sites on the Internet.

The Last Great Book I Read
Grapes of Wrath (I was a late Steinbeck devotee)

My First Concert
Rush - Moving PIctures (Twice, SF and Pittsburgh)

My Last Meal On Earth
I'd rather spend that hour raping and pillaging

Don't Tell Anyone Else But...
I'd rather be posting to Usenet

Most Recent Discovery
I'm getting older

Current Crush
Grape

Shell Gas Station
Categories: Gas & Service Stations, Convenience Stores
Neighborhoods: 78704 (South Austin), South Lamar District
12/17/2012 First to Review
I went in to buy cigarettes as I do twice a week for the last 6 months
and was given "short" cigarettes instead of the longer 100's style. I
was halfway out the door when I realized the mistake. The door hadn't
even had time to close behind me when I went back in to get the right
cigarettes. Had to wait behind a few other people at the cash
register but when I got there he said they have a policy that once you
leave the store you cannot return or exchange anything. I told him
the door never even closed behind me so technically I never left the
store. And more importantly you gave me the wrong cigarettes. It was
a simple exchange.

He said "No, you asked for 'Short' cigarettes", which was total BS as
I told him, "I do this twice a week, and you give me the correct
cigarettes every other time. The word "shorts" is not even in my
vocabulary." He still insisted those are what I asked for. Rather
than providing the simplest customer service he chose to argue with me
and insist I said something that I didn't. He refused to exchange the
cigarettes for the ones I originally asked for.

This is the same Shell station where a woman accused the store clerk
(Amirali Noorji Maknojia, age 44) of sexually assaulting her in the
bathroom back on March 4th, 2008 (story available in
http://Statesmen.com archives, author Tony Plohetski). While I didn't
exactly get raped in the sexual sense, I'm still amazed at the
treatment. It's clear that their pig-headed customer service still
has a quite a ways to go if hey can't even provide the most basic
customer service for regular customers.

In article >,
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.

Depends on what you are calling sauerkraut.
For the first few thousand years sauerkraut
has been cabbage and salt; nothing else. I
think Tommy Joe used to get the brine from
the original form of sauerkraut preparation.

--
Michael Press

On Monday, July 29, 2013 7:30:24 AM UTC-4, elementsresto wrote:

> It's great when it's homemade.



Now you're making me mad. But you have given me an idea, never thought of it before. Suppose you want some food item that is hard to find and you want it homemade but are too lazy or unqualified to make it yourself. What do you do? How about put an ad in the paper (ok, on the web), for a cook in your local area who is willing to make that certain food for you for a price. The accepted cooks would be scouring the ads site looking for work while hungry non cookers wanting unavailable food scour the site looking for cooks. Is this already being done? I'm sure someone will say it is, that's what usually happens with my ideas - "Oh, I saw that once on the Twilight Zone". Man, that ****es me off. Anyway, I like the idea of a local food board where cooks and eaters meet to get down to business. Eaters can buy from more than just one cook depending on what each cooks makes best. It would have to be local. Make the arrangement, do the deal, drive over, the cook or the eater, and lastly sign a paper declaring that no one will be sued in the event of incidental poisoning. Word of mouth and trial and error will dictate who gets the best business.

TJ

On Monday, July 29, 2013 10:12:27 AM UTC-4, barbie gee wrote:

> So, maybe kraut juice back in the day was more than just brine?
>
> I remember my grandmother would occasionally give me a shot glass full of
>
> kraut juice (I was probably only 7 or 8?) if I was having some stomach
>
> problems, kind of like what "Activia" is supposed to accomplish nowadays.


I'd be interested to know if some commercial brands have more fermentation than others, or none at all as you suggest. Yes, homemade sounds best, but I'm telling you, I clicked on a link yesterday and went to a site about sauerkraut where they had an 'easy' recipe for making just the kraut, not even the juice. It didn't seem easy to me. But that's me. I'll agree I don't have much fortitude. I'm like a guy walking into a book store and asking where the exercise section is, and when the guy says it's upstairs, I ask him if there's an elevator, and when he says no I say, "Well, what about your motivational section - do you have one of those here on the first floor?" Of course I'd love to try homemade, but I can't see it being done in my live alone home.

TJ

TJ

On Monday, July 29, 2013 8:34:16 PM UTC-7, Tommy Joe wrote:
> On Monday, July 29, 2013 7:30:24 AM UTC-4, elementsresto wrote:
>
>
>
> > It's great when it's homemade.
>
>
>
>
>
>
>
> Now you're making me mad. But you have given me an idea, never thought of it before. Suppose you want some food item that is hard to find and you want it homemade but are too lazy or unqualified to make it yourself. What do you do? How about put an ad in the paper (ok, on the web), for a cook in your local area who is willing to make that certain food for you for a price. The accepted cooks would be scouring the ads site looking for work while hungry non cookers wanting unavailable food scour the site looking for cooks. Is this already being done? I'm sure someone will say it is, that's what usually happens with my ideas - "Oh, I saw that once on the Twilight Zone". Man, that ****es me off. Anyway, I like the idea of a local food board where cooks and eaters meet to get down to business. Eaters can buy from more than just one cook depending on what each cooks makes best. It would have to be local. Make the arrangement, do the deal, drive over, the cook or the eater, and lastly sign a paper declaring that no one will be sued in the event of incidental poisoning. Word of mouth and trial and error will dictate who gets the best business.
>

Such people should exist. I was working with a creepy guy who had dragged his gf 2000 miles even though he had a job but not her. She was trying to eke out a living as a domestic chef -- she would cook gourmet meals for you in your home.

If you provided the equipment (crock, whatever) that person would not need a commercial kitchen with all the health certifications and inspections.

On Monday, July 29, 2013 8:16:53 PM UTC-4, Michael Press wrote:

> Depends on what you are calling sauerkraut.
>
> For the first few thousand years sauerkraut
>
> has been cabbage and salt; nothing else. I
>
> think Tommy Joe used to get the brine from
>
> the original form of sauerkraut preparation.


To be honest I'm not sure. I wasn't a label reader in my teens, I just put the stuff down. Today I'd definitely check the label. I'm no snob, otherwise I'd be making my own. Too lazy to be a snob. You could be right, maybe it was made better than. Wish I could say, but at that time I didn't read labels. It was a common product as I'd see it all over the place. I think that particular brand went out of business. Or, as someone said yesterday, maybe Franks bought it out. I wish I knew more about it. I can live without the stuff, haven't had it in years. But recently had a craving or it and believe my body may be calling out for something in it. Or maybe it's just a nostalgia thing. And maybe my desire for it is increased because it seems so unattainable.

TJ

On Monday, July 29, 2013 10:45:16 PM UTC-4, Sqwertz wrote:

> And I'm, still contending that the "original" sauerkraut of a thousand
>
> years ago is basically the same sauerkraut that we get today.



I hope you're right because I intend to buy some. I'm either going to get an unpasteurized bag or jar of kraut and squeeze out the juice, or I'm going to send away for the Franks stuff. In fact, I'm going to their site now to see if they have a phone number listed. I hate doing things over the net.

TJ

In article >,
Sqwertz > wrote:

> On Mon, 29 Jul 2013 17:16:53 -0700, Michael Press wrote:
>
> > In article >,
> > 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.
> >
> > Depends on what you are calling sauerkraut.
> > For the first few thousand years sauerkraut
> > has been cabbage and salt; nothing else. I
> > think Tommy Joe used to get the brine from
> > the original form of sauerkraut preparation.
>
> And I'm, still contending that the "original" sauerkraut of a thousand
> years ago is basically the same sauerkraut that we get today.

We get two kinds.
One is made with cabbage and salt water and is not fermented.
The original kind is made with cabbage and salt and is fermented
by the microorganisms on the cabbage.

--
Michael Press

On Monday, July 29, 2013 11:45:04 PM UTC-4, wrote:

> Such people should exist. I was working with a creepy guy who had dragged his gf 2000 miles even though he had a job but not her. She was trying to eke out a living as a domestic chef -- she would cook gourmet meals for you in your home.
>
>
>
> If you provided the equipment (crock, whatever) that person would not need a commercial kitchen with all the health certifications and inspections.



Oh without a doubt people such as you mention already exist. That's some high priced stuff having them com to your home to cook full meals. I would never be in that economic field. I was referring more to sending in an order to a specific style cook and arranging a time for pick up as far as two weeks down the road. You've got the cook on the phone. You're telling them you want some sauerkraut juice. The cook scans their chart to find an opening. "I can have some juice ready for you in 3 weeks, how much do you need?" I see it more as a laid back, do it in your own time type thing, not an "I need you over here tomorrow morning by 8am, yes or no?" Thanks for reading and responding.

TJ

Sqwertz wrote:
> I prefer the stuff right out of the jar

Alkys tend to...

Squirty Wertz:
http://www.yelp.com/user_details?use...qvcdFuU1dR8bgA

Steve "Rockin the Boat" W.'s Profile

Location
Austin, TX

Yelping Since
September 2008

Find Me In
Clothes, usually

My Hometown
Santa Cruz, CA and Pittsburgh, PA

My Blog Or Website
http://www.flickr.com/ph…

My Second Favorite Website
http://IMDB.com: one of the first really useful sites on the Internet.

The Last Great Book I Read
Grapes of Wrath (I was a late Steinbeck devotee)

My First Concert
Rush - Moving PIctures (Twice, SF and Pittsburgh)

My Last Meal On Earth
I'd rather spend that hour raping and pillaging

Don't Tell Anyone Else But...
I'd rather be posting to Usenet

Most Recent Discovery
I'm getting older

Current Crush
Grape

Shell Gas Station
Categories: Gas & Service Stations, Convenience Stores
Neighborhoods: 78704 (South Austin), South Lamar District
12/17/2012 First to Review
I went in to buy cigarettes as I do twice a week for the last 6 months
and was given "short" cigarettes instead of the longer 100's style. I
was halfway out the door when I realized the mistake. The door hadn't
even had time to close behind me when I went back in to get the right
cigarettes. Had to wait behind a few other people at the cash
register but when I got there he said they have a policy that once you
leave the store you cannot return or exchange anything. I told him
the door never even closed behind me so technically I never left the
store. And more importantly you gave me the wrong cigarettes. It was
a simple exchange.

He said "No, you asked for 'Short' cigarettes", which was total BS as
I told him, "I do this twice a week, and you give me the correct
cigarettes every other time. The word "shorts" is not even in my
vocabulary." He still insisted those are what I asked for. Rather
than providing the simplest customer service he chose to argue with me
and insist I said something that I didn't. He refused to exchange the
cigarettes for the ones I originally asked for.

This is the same Shell station where a woman accused the store clerk
(Amirali Noorji Maknojia, age 44) of sexually assaulting her in the
bathroom back on March 4th, 2008 (story available in
http://Statesmen.com archives, author Tony Plohetski). While I didn't
exactly get raped in the sexual sense, I'm still amazed at the
treatment. It's clear that their pig-headed customer service still
has a quite a ways to go if hey can't even provide the most basic
customer service for regular customers.

Sqwertz wrote:
> Where does it get it's sourness
> from?

Yer ass?

Squirty Wertz:
http://www.yelp.com/user_details?use...qvcdFuU1dR8bgA

Steve "Rockin the Boat" W.'s Profile

Location
Austin, TX

Yelping Since
September 2008

Find Me In
Clothes, usually

My Hometown
Santa Cruz, CA and Pittsburgh, PA

My Blog Or Website
http://www.flickr.com/ph…

My Second Favorite Website
http://IMDB.com: one of the first really useful sites on the Internet.

The Last Great Book I Read
Grapes of Wrath (I was a late Steinbeck devotee)

My First Concert
Rush - Moving PIctures (Twice, SF and Pittsburgh)

My Last Meal On Earth
I'd rather spend that hour raping and pillaging

Don't Tell Anyone Else But...
I'd rather be posting to Usenet

Most Recent Discovery
I'm getting older

Current Crush
Grape

Shell Gas Station
Categories: Gas & Service Stations, Convenience Stores
Neighborhoods: 78704 (South Austin), South Lamar District
12/17/2012 First to Review
I went in to buy cigarettes as I do twice a week for the last 6 months
and was given "short" cigarettes instead of the longer 100's style. I
was halfway out the door when I realized the mistake. The door hadn't
even had time to close behind me when I went back in to get the right
cigarettes. Had to wait behind a few other people at the cash
register but when I got there he said they have a policy that once you
leave the store you cannot return or exchange anything. I told him
the door never even closed behind me so technically I never left the
store. And more importantly you gave me the wrong cigarettes. It was
a simple exchange.

He said "No, you asked for 'Short' cigarettes", which was total BS as
I told him, "I do this twice a week, and you give me the correct
cigarettes every other time. The word "shorts" is not even in my
vocabulary." He still insisted those are what I asked for. Rather
than providing the simplest customer service he chose to argue with me
and insist I said something that I didn't. He refused to exchange the
cigarettes for the ones I originally asked for.

This is the same Shell station where a woman accused the store clerk
(Amirali Noorji Maknojia, age 44) of sexually assaulting her in the
bathroom back on March 4th, 2008 (story available in
http://Statesmen.com archives, author Tony Plohetski). While I didn't
exactly get raped in the sexual sense, I'm still amazed at the
treatment. It's clear that their pig-headed customer service still
has a quite a ways to go if hey can't even provide the most basic
customer service for regular customers.

On Tuesday, July 30, 2013 12:40:58 AM UTC-4, Sqwertz wrote:

> The sauerkraut in the cans has always been watered down, IME. But
>
> never had Frank's juice. I prefer the stuff right out of the jar of
>
> sauerkraut. I have a quart in the fridge right now with no juice left
>
> in it.



I think for now I'll go with your method. Thanks. As for canned kraut, even before your response I was thinking canned would be last on the list behind jarred or bagged. I like sauerkraut with things at times, but only once did I have some and rave about it. It was red sauerkraut, very strong but kind of sweet, but not too sweet, at a small and not too expensive Czech restaurant when I lived in Hollywood, and the juice from the kraut swam out over the plate beneath the pork and dumplings on top. But I think your suggestion makes sense. I'm going to the market tomorrow anyway, so kraut is on my list. All kraut is fermented, right?

TJ

Tommy Joe > wrote:
>
>As for canned kraut, even before your response I was thinking canned would be last
>on the list behind jarred or bagged. I like sauerkraut with things at times, but only
>once did I have some and rave about it. It was red sauerkraut, very strong but kind
>of sweet, but not too sweet, at a small and not too expensive Czech restaurant when
>I lived in Hollywood, and the juice from the kraut swam out over the plate beneath
>the pork and dumplings on top. But I think your suggestion makes sense. I'm going
>to the market tomorrow anyway, so kraut is on my list. All kraut is fermented, right?

Other than the old style deli barrel cured (not going to find) or
homemade I like this brand best, and yes it's canned but still very
good... I like the Bavarian style.
http://www.walmart.com/search/search...straint=976759

Sqwertz wrote:
> It's ALL fermented.

Like yer brain, Sqwerty?

On Tuesday, July 30, 2013 6:48:56 PM UTC-7, Brooklyn1 wrote:

>
> Other than the old style deli barrel cured (not going to find) or
> homemade I like this brand best, and yes it's canned but still very
> good... I like the Bavarian style.
>
> http://www.walmart.com/search/search...straint=976759

Silver Floss is my MIL's favorite.

Barrel cured is coming back. Try a Polish deli.

My late dear aunt would make a drink of sauerkraut juice and tomato
juice. I think she just liked the flavor. The stuff did not do much
for me.

--
Julian Vrieslander

Sqwertz wrote:
> I just went down and made one of these using 5 parts Motts Garden
> Blend (better than V8) to 1 part sauerkraut juice and added a little
> Tabasco Habanero sauce.

Do you freebase too?

On Wednesday, July 31, 2013 1:06:05 AM UTC-4, Sqwertz wrote:
On Tue, 30 Jul 2013 18:38:29 -0700 (PDT), Tommy Joe wrote:


> All kraut is fermented, right?



> I had to read and snip all that Google post to say:
>
> YES!
>
> All kraut is fermented. Libby's, S&W, Hengstenberg(sp?), Nathans, Del
>
> Monte, Bubbies, Frank's...
>
>
>
> It's ALL fermented. There is no other way to produce Sauerkraut.
>
> Period.



Ok, good enough, thanks a lot. Your opening comment made me laugh, you saying you had to read my post and snip it. First of all, nobody made you do anything. Secondly, I always snip posts, even the ones I enjoy start to finish. I always clip it to the part I'm going to respond to. I'll keep the whole thing if it's short or necessary to any on-going dialogue. It was funny though the way you said "I had to read and snip all that........", as if now I owe you a favor or something. Ok, if I ever get the chance to help you out, have no fear, I'll be there. I'll check out the kraut next time I'm in the market. Thanks. I owe you man, I owe you big time.

TJ

On Tuesday, July 30, 2013 9:48:56 PM UTC-4, Brooklyn1 wrote:

> Other than the old style deli barrel cured (not going to find) or
>
> homemade I like this brand best, and yes it's canned but still very
>
> good... I like the Bavarian style.
>
> http://www.walmart.com/search/search...straint=976759


I'll check it out. I have an ancient computer with dial up and your link didn't go through. No biggie, from some of the words in the address bar I think I know what to look for. Walmart also sells Franks Kraut Juice, but I saw that on the web, so maybe they don't have it in every store, it might be something they ship out. I'll check the store.

TJ

An excellent sub has drained sauerkraut, topped with breakfast sausage patties like Hormel's Sizzlers, covered with mozzarella/provolone, and baked.

On Sunday, July 28, 2013 2:04:32 AM UTC-4, Tommy Joe wrote:
> About 45 years ago I remember drinking sauerkraut juice from small yellow >cans in Pennsylvania.

Gerrity's Shure Save markets carry the 6 pack of 6 oz cans.

I'm in Hanover Township PA. They have a web site. (Gerritys.com?) I'm at work and can't look.

On Friday, August 2, 2013 1:42:27 PM UTC-4, Thomas wrote:
On Sunday, July 28, 2013 2:04:32 AM UTC-4, Tommy Joe wrote:



> > About 45 years ago I remember drinking sauerkraut juice from small yellow >cans in Pennsylvania.



> Gerrity's Shure Save markets carry the 6 pack of 6 oz cans.
>
> I'm in Hanover Township PA. They have a web site. (Gerritys.com?) I'm at work and can't look.


I'm from Allentown but lived in L.A. from 21 to 44 years old, then back to A-town for 2 years before coming to W-S NC 19 years ago. Wow, it's amazing if that's the Keeters brand I was talking about. I am a pretty good detective. I googled all sorts of things, the closest I came to kraut juice was Franks 14 oz cans that come in 12 packs for $25. Not bad in price, I guess, but I like the small cans. Either way I appreciate the post and will check it out. It's just amazing that after googling nearly everything associated with sauerkraut it never gave me anything but Franks as a brand. I'll play detective again, right now - it'll give me something to do. Thanks.

TJ

On Friday, August 2, 2013 1:42:27 PM UTC-4, Thomas wrote:

> Gerrity's Shure Save markets carry the 6 pack of 6 oz cans.
>
>
>
> I'm in Hanover Township PA. They have a web site. (Gerritys.com?) I'm at work and can't look.



I clicked on the link and waited forever for the page to load. I have an old computer. Anyway, I got to a ShurSave site, or what looked like one, but I couldn't find a search bar to take me to a products list. But I checked around a bit, taking forever between each click, and finally located their phone number (if in fact it's them), and will call them Monday. I believe the site I reached is one for retail outlets to buy wholesale from. Anyway, I managed to come away with a phone number of some kind. Thanks.

503-639-6300

TJ

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.

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

> 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.



I have checked some out, but only on the web. In PA as a kid it was always on the shelves. I have seen some advertised as containing the good bacteria. I enjoyed it now and then as a kid - small yellow cans, hard, old school, about 6 ounces, called Keeters.

I wasn't claiming it as anything healthy anyway. My body for some reason seemed to get an urge for it a year or so ago. It could be a mental thing. But sure enough, when I started looking I couldn't find it anywhere. It used to be quite normal to see it everywhere, in even small shops, In PA. I used it for hangovers. Not the brutal ones - nothing but time works on those. But for the mild ones, a good quick 6 ounce shot of kraut juice used to perk me up, even if only in my mind. Wow, you dug this one out of the past, didn't you? I'm curious, were you looking for something specific that brought you to the kraut thread? I would make it myself, but every procedure I've heard so far seems too complicated. And I don't have much space. But if it's not so brutally difficult I'd like to know how to make it. Seems like a lot of work just for the juice though.

TJ

koko wrote:

> 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.



I'm operating with dial up. Getting anywhere on the web can be a hassle. But I will try to see if I can access Bubbies. Never heard of it. I have googled sauerkraut juice and it's mostly either Franks or Biotta. The Biotta is super expensive by my tastes. They sell it through Walmart, but it's not in the stores, you have to send away for it. Where do you live that you see the Bubbies brand? I'm in NC. I think the demand for the juice is nearly non existent. It was never big around here like in PA, but occasionally I'd see it on the sheles. Now that I want it it is nowhere to be found. I'll search for Bubbies on line. Thanks.

TJ

On Sat, 12 Jul 2014 19:09:39 -0700 (PDT), Tommy Joe
> wrote:

>koko wrote:
>
>> 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.
>
>
>
>I'm operating with dial up. Getting anywhere on the web can be a hassle. But I will try to see if I can access Bubbies. Never heard of it. I have googled sauerkraut juice and it's mostly either Franks or Biotta. The Biotta is super expensive by my tastes. They sell it through Walmart, but it's not in the stores, you have to send away for it. Where do you live that you see the Bubbies brand? I'm in NC. I think the demand for the juice is nearly non existent. It was never big around here like in PA, but occasionally I'd see it on the sheles. Now that I want it it is nowhere to be found. I'll search for Bubbies on line. Thanks.
>
>TJ

I've found Bubbies brand sauerkraut at some major grocery stores such
as Albertson's and Sprouts.

koko

On Sat, 12 Jul 2014 19:09:39 -0700 (PDT), Tommy Joe
> wrote:

>koko wrote:
>
>> 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.
>
>
>
>I'm operating with dial up. Getting anywhere on the web can be a hassle. But I will try to see if I can access Bubbies. Never heard of it. I have googled sauerkraut juice and it's mostly either Franks or Biotta. The Biotta is super expensive by my tastes. They sell it through Walmart, but it's not in the stores, you have to send away for it. Where do you live that you see the Bubbies brand? I'm in NC. I think the demand for the juice is nearly non existent. It was never big around here like in PA, but occasionally I'd see it on the sheles. Now that I want it it is nowhere to be found. I'll search for Bubbies on line. Thanks.
>
>TJ

Even in the redneck southern states markets will have some brands of
refrigerated kraut... all you gotta do is go to the store and ask...
the kraut in plastic bags isn't pasturized either. And if it's
important to you it's easy to ferment your own kraut... I like
fermented pickle juice too.... fermented green tomatoes are
scrumptious.

Tommy Joe wrote:
>
>I'm operating with dial up. Getting anywhere on the web can be a hassle.
>But I will try to see if I can access Bubbies.

Bubbies is dreck... this is much better:
http://www.batamptepickle.com/wheretobuy.php