Note: New page - more will be added soon! This page is always "in progress", and new listings, resources and updates will continuously be added --- Your suggestions welcome! ****
Update:
2009 - Bari Caine is now traveling in Europe !
New updates coming soon !
This page will be "reconstructed" and will be updated again soon, with more important info!!! so please check back.
May 2010 Update - We are currently in transition - we've recently returned to the Reno, Nevada area, USA
So, more new listings will be posted soon!
If you have updates or more info, please let us know at
sun rise98 at ymail dot com (close gaps)
----------------------------------------------------------------------------
Remember to Refresh/Reload for latest update!
This page is about Sauerkraut and other Lacto-Fermenteded, Cultured, Live Probiotic Vegetables, Fruit, Dairy & more -
You can learn to make it yourself!
************************************************
Note: Almost all sauerkraut sold commercially in stores HAS BEEN PASTEURIZED!!!
Even if it was made the right way, by fermenting, most brands HAVE BEEN PASTEURIZED (heat treated) which kills the enzymes & good bacteria (good bugs) - all the goodness has been killed!
If it's not in the refridgerated case, it HAS BEEN PASTEURIZED!!!
Sometimes, even if it IS in the refridgerated case, it may have been heat- treated! Unfortunately, we've received a report that Bubbies Sauerkraut is now being heated. We believe that Bubbies Kosher Dill Pickles are still really raw.
That is why you need to make it yourself, or buy a brand that is really live and raw!
That is also why we always need to research producers and products.
In the US, there is a brand of good live, unpasteurized Sauerkrauts and Raw Cultured Vegetables available in most health food stores throughout the US, made by Rejuvenative Foods - see http://www.rejuvenitive.com
Cultured (brand) Organic Raw Sauerkraut is also really live and raw! and is now available from Whole Foods Market!
Making it yourself is much more cost-effective.
**********************************************************************
**********************************************************************
Upcoming - date & location tba -
Making Sauerkraut and Pickled Vegetables & Fruit !
Bari Caine, volunteer chapter leader of the Weston A Price Foundation(TM) will present a video and instruction on Making Sauerkraut and Pickled Vegetables & Fruit to preserve your garden and market harvest!
No vinegar & no sugar! Brining, or lactic acid fermentation, is one of the most nutritious ways to preserve food!
Speaker: Bari Caine - Bari is a volunteer chapter leader for the Weston A. Price Foundation(TM) -
Instruction will be followed by a WAPF social potluck food sampling !
More details will be posted soon! or contact Bari Caine
Note: Organic Lifestyle/ Bari Caine has been travelling in Europe in 2009 - now back in Reno, NV! ----- Contact Bari Caine at
sun rise98 at ymail dot com (close gaps) or phone : new phone no. coming soon. Your suggestions and ideas are always welcome!
-----------------------------------------------------
Recommended Books:
Nourishing Traditions - by Sally Fallon
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health -- by Klaus Kaufmann, Annelies Schoneck
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz - see www.wildfermentation.com
----------------------
Also Recommended:
The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market - by Linda Ziedrich
Full Moon Feast: Food and the Hunger for Connection - by Jessica Prentice - see www.wisefoodways.com
Keeping Food Fresh: Old World Techniques & Recipes - by Claude Aubert (Editor)
Video: Traditional Foods Preparation Workshop Video with Maureen Diaz - To get this video, contact Maureen Diaz in Orrtanna, PA, USA at motherhen@myfam.com
==========================
**************************************************
IMPORTANT! For making sauerkraut and other cultured, fermented vegies, I recommend that you use Glass or Ceramic Not Plastic!! see - http://www.mercola.com/2003/apr/16/food_storage.htm
Glass canning or preserving jars - also called utility jars or mason jars - with wide mouth (for easy cleaning) are available at many supermarkets , thrift / resale stores and kitchen shops in 1 Litre or 1 quart size and many other large and small sizes.
Raleys has different sizes of mason jars.
There are many sizes - large jars - including 4 and 5 L - and small ones, good for storing or transporting your milk, honey and other foods, as well as for making sauerkraut and other cultured, fermented vegies.
You can find the wide mouth jars for easy cleaning.
************************************************************
www.krautpounder.com
Check out the hand made solid maple tool for fermented food preparation
produced by the
Eugene Chapter of Weston A Price Foundation
**********************************************************