Invest in ME Conference 12: First Class in Every Way
OverTheHills wraps up our series of articles on this year's 12th Invest in ME International Conference (IIMEC12) in London with some reflections on her experience as a patient attending the conference for the first time.
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Sauerkraut Recipe

Discussion in 'The Gut: De Meirleir & Maes; H2S; Leaky Gut' started by Pardalote, Jun 3, 2010.

  1. Pardalote

    Pardalote

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    I am posting the link or you can google
    How to Make Sauerkraut and bring up one from Nourished magazine which I think is good.
    It is fairly labour intensive but can last for weeks if not months.. I have an ancient shredder but a smart one might be easier..
    18- 24 is optimum temperature so quicker in hot weather , longer in cold.
    We like to "Burp" the kraut once a day i.e. let out excess gas while it is fermenting in first week.
    Little bit of trial and error but it is fun.

    The link is
    http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut
     
  2. Cort

    Cort Phoenix Rising Founder

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    Raleigh, NC
    Thanks - I'm trying to make sauerkraut right now. My last one was a mess. How do you burp the kraut?
     
  3. Pardalote

    Pardalote

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    Hi Cort,
    Depending on temperature, type and freshness of cabbage etc there can? be a build up of gas at the top of the jar..To alleviate the pressure (if you see X.S. gas just slightly open the jar for a couple of seconds..No need to open jar if you see no gas..Usually takes a few days for any gas to appear... Good Luck
     

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