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Post by antonia on Nov 11, 2017 21:42:19 GMT -5
Would it be okay given it is a brined vegetable?
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Post by ukbill on Nov 12, 2017 11:03:01 GMT -5
Some people can tolerate it.. but not me.
I have heard some of the sugars in the cabbage are turned into Lactic acid in the preserving process.. however not enough for it to be safe to eat for me.. and I have tried it several times.
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Post by colormist on Nov 13, 2017 9:03:40 GMT -5
I don't have an issue with it. I have noted some sauerkraut does have sugar added, so watch out for that.
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Post by antonia on Nov 13, 2017 15:47:37 GMT -5
There is a brand at the natural foods store that only contains cabbage, water and sea salt. I was hopeful that between the salt that will draw the sugars out of the cabbage and the fermentation which should consume those sugars, that it would be safe.
I have a recipe for stewed sausages in sauerkraut that I love that I think I could modify to be safe (IF the sauerkraut is safe). It calls for drained sauerkraut and chicken broth which really mellows the bite of the sauerkraut into a more pleasant acidity than sauerkraut alone. I figured I could also rinse the sauerkraut too.
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Post by tummyache on Nov 13, 2017 18:24:18 GMT -5
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Post by ukbill on Nov 14, 2017 2:05:01 GMT -5
The only cabbage I can tolerate in small amounts are the very darkest green leaved varieties.. with the stalks and larger white veins removed.
Then only a small amount cooked in a large amount of water to remove as much sugars as posible. It might be that varieties in the USA have less natural sugars in them.. but not expecting this.. most likely the opposite.
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