• Welcome to Phoenix Rising!

    Created in 2008, Phoenix Rising is the largest and oldest forum dedicated to furthering the understanding of and finding treatments for complex chronic illnesses such as chronic fatigue syndrome (ME/CFS), fibromyalgia (FM), long COVID, postural orthostatic tachycardia syndrome (POTS), mast cell activation syndrome (MCAS), and allied diseases.

    To register, simply click the Register button at the top right.

Sauerkraut Recipe

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
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