 With these glass jars, you will make natural raw pickles or sauerkraut in just 4 days. Natural raw pickles and sauerkraut are the best source of probiotics known. It will pickle just about any vegetable. With the glass sauerkraut maker, you will receive via email a collection of recipes showing you how to make sauerkraut, veggie kraut, KimChi, cucumber pickles, and pickled vegetables. Click here to view the sauerkraut / kim chee maker instructions with photographs A black and white paper copy of the instructions is included in the package. Basic recipe calls for just cabbage, pure water and 3 Tablespoons of salt. I recommend a high quality salt such as Celtic Sea Salt, Real Salt from Utah, or the Himalayan Salt. You may add any other vegetables, herbs, peppers, sea vegetables, or spices that you choose. I recommend adding a high quality Starter Culture to each batch. The Starter Culture is the good beneficial bacteria. The beneficial bacteria, or flora, is what turns the cabbage into sauerkraut. There are naturally occurring probiotics on the cabbage although I am not sure what kind they are or how many are present. I add one or two capsules of the E3Live Probiotics, and/or one Tablespoon of Miso to each gallon of kraut. Basically, you grate or shred the cabbage with a food processor or Wooden Box Cabbage Slicer. Place the shredded cabbage in a mixing bowl. Add in the salt and probiotics and mix together. Pack it into the jar tightly and let it go to work! The water lock keeps bad bacteria out that causes spoilage. Includes: 1 gallon glass jar, cap with grommet and plug, one way water lock, and second cap that keeps the food submerged under the brine. Also recommended: the sauerkraut recipe book titled Making Sauerkraut and Pickled Vegetables by Klaus Kaufmann. It has delicious recipes, great photos, and entertaining chapters on the history, health benefits, and science behind cultured vegetables. The 'Add to Cart' button is at the bottom of page. Do you have questions? Would you like to order over the phone? Please give me a call at 503-771-3904 or email mike (at) TheRawDiet.com Two Reviews of the Pickle Sauerkraut Maker: Real Sauerkraut Recipe & Kraut Maker review by Nourished Kitchen http://nourishedkitchen.com/recipes/?p=338 How to Make Raw Sauerkraut, recipe & pictorial by Carmella and the Sunny Raw Kitchen To your great health, Mike Snyder Store Owner ~ The Raw Diet Health Shop, 5803 SE 83rd Ave., Portland, OR 97266 *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* Sauerkraut Maker Testimonials: Hi Mike, I am impressed with the Pickle, Sauerkraut, & KimChi makers because of their extremely low maintenance (no surficial mold cleaning) combined with a high quality end product. The size is absolutely perfect for experimenting. I have tried most of the recommended sauerkraut and KimChi equipment and methods.... This system offers the best results, the greatest ease for experimenting with new recipes and the best results for proven recipes. Plus, the unit is compact and very well priced. I just purchased 3 more so I can dedicate a shelf to my fermentation experiments. I am constantly trying new recipes with fresh seasonal ingredients. It is just fun to find new interesting ways to interact with healthy food. I'd recommend buying one and just trying it out. You will be surprised at the quality and ease of use. Mike is also exceptionally helpful in fielding any questions you might have. You will probably be back to buy a few more- They are well worth the price! - Brad Kintzer, Oakland, CA ~*~*~*~*~*~*~*~*~ ~*~*~*~*~*~*~*~*~ "Hi Mike, I received the sauerkraut maker about a week ago and have completed my first batch of kraut. It is the best kraut i have tasted. I imagine the freshness has much to do with it. I added fresh green cabbage, russian kale, thyme, basil, rosemary, marjoram, sage, cayenne, turmeric, garlic, Vita- Mineral green, Celtic Sea salt, and pure water. It is amazing. The prep is easy, the device is simple. The directions were clear. The pictures were helpful. Could not ask for anything more. Best raw tool i have came upon in awhile. Must buy for those seeking the benefits of fermented foods." - Brian Miller *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* On a friend's advice, I purchased a Sauerkraut and kimchi maker here and it is just fabulous (and cheap too!) I made the sauerkraut with red and green cabbage, salt (roughly 3 tbs per 5lbs of cabbage I think) and a few caps of probiotic to quicken the fermentation process. It turned out the prettiest color! At first, the sauerkraut would give me an upset stomach but then I learned that it sometimes does that, esp when you're not used to it. You sort of have to work up your tolerance, 1 tablespoon a day for a week or so. Now I eat lots pretty much every day and just LOVE it! I store it in the fridge and it keeps on getting better and better. So yum! In fact, I'm close to running out so I've gotta make some more in the coming days... ~ Carmella *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* Hey Mike - Lucy here. I bought one of your jars a while back (actually back in August) and the first time I made it I had e-mailed you and said that it didn't turn out well. It was mushy and hot-flavored. You suggested a probiotic and if I had followed the directions. I did buy a probiotic - added it to this next batch and let me tell you - it is THE best sauerkraut I have ever eaten. And I am a HUGE 'kraut fan! Thank you so much! I am so excited. In fact, I'm sitting here eating a bowl of it now. It is so good and crunchy and tasty. It tastes so fresh! Thank you! With Thanksgiving coming up and me being the only raw foodist in my family - won't they be surprised that I made this myself? Way to go dude!!! You made my day! THANK YOU!!! ~ Lucy Brandt *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* "Hey Mike, I was excited to see the jar arrived on Saturday - quick delivery! I really appreciate all of the help. I will definitely recommend your website to everyone I know, it's been a great experience." - Christina Kohler *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* Comment by Sauerkraut connoisseur Andy I attended the Hippocrates Health Institutes live natural Sauerkraut making contest and yours would have won easily. It's the best I've ever tasted. *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* "Hello Mike, I made my first batch of sauerkraut with your jars. I used the Miso as you recommended and it turned out amazing! It is the best sauerkraut I have tasted. Thank you!" - Emery Wayman *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* "Hi Mike, I love these jars. Do you have pamphlets? I have several people asking about them. The KIMCHEE turned out delicious. Here is my latest I did today. I made pickled asparagus with spring water with celtic salt, garlic and fresh dill. Looks yummy." - Sandy *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* Hi Mike, I have been enjoying the Pickle and Sauerkraut Maker very much, and have never made a bad batch yet. But I eat it too fast! I would like to order two more units. Thanks, Peter McDaniel *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* Hi Mike: We just sampled our first successful batch of sour kraut with your jar. It was terrific! Best I've ever tasted. I want to try out some seasonings like the woman in your testimonial page. - Dennis Kenny, Minnesota *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* Dear Mike, Let me start by saying that your sauerkraut maker is amazing! Both my husband and children enjoy the whole process of making and eating... It makes me happy because I know that they are getting something so healthy and tasty. Thank you, Warm regards, ~ Zorana Stanojkovic, Alameda, CA *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* "I can really recommend this product as something that is essential to the making of kimchi or sauerkraut. I have made my first batch and can only say that I am a very satisfied customer of The Raw Diet Shop." - Johan Peters *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* "Great product, support, service and shipping. A great guy, you wont be disappointed." - Michael Preston *~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~* The fermenters gave me two gallons of capacity for about $50. Compare that to my Harsch crock that gave me 4 gallons of capacity for about $200 and you can quickly see the value. These new units also prevent the formation of yeast with an air-lock. I wish that they had granite circles for the top of the veggies rather than an up-turned plastic lid, and I also wish they had gone with a glass air-lock, as I have a plastic phobia, however my kimchi and my mixed pickled vegetables all turned out fantastic. I had the granit circles turned for me by a local counter-top company for about $10, and I have glass air-locks on the way for future batches. All in all, this unit is well designed and will keep your plate full of tangy healthy raw food, that goes a step beyond dehydrator fair designed to mimic real food. ~ Mark Stone, Phoenix, AZ ~*~*~*~*~*~*~*~* ~*~*~*~*~*~*~*~* "The kimchi came out great, Mike. The directions were dead on -- it did indeed stop fermenting in a little under 5 days. I love this thing. And thanks for the info about the probiotics, which I intend pursue. ~ Larry, Los Angeles, CA ~*~*~*~*~*~*~*~* Sauerkraut: From Wikipedia, the free encyclopedia Sauerkraut is finely sliced white cabbage fermented by Lactobacillus bacteria. It has good keeping qualities and a distinctive sour flavor that both result from lactic acid, which forms when the bacteria ferment sugars in the fresh cabbage. The word comes from the German Sauerkraut, which literally translates to sour cabbage. Sauerkraut is a prominent feature of cuisines from all the cold regions of Europe, and it is eaten in many parts in the U.S.A. and Canada as well. The similar food is also seen in Manchuria, where it is called "suan cai" in Mandarin. Preparation Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) cucumber pickles are made. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15 degrees C. Neither refrigeration nor pasteurization are required, though these treatments can prolong storage life. Traditionally, the container is a stoneware crock and the seal is created with a piece of wet linen cloth, a board, and a heavy stone. This arrangement is not fully airtight and will lead to spoiled sauerkraut unless the surface of the brine is skimmed daily to remove molds and other aerobic contaminants that grow on the surface where there is contact with air. An alternative that avoids this problem is a type of glass or ceramic jar (made especially for home sauerkraut production) that has a trough around its lid. When this trough is filled with water the result is an airtight seal. Glass canning jars with clamped threadless lids can also be used. Whatever kind of container is used, it must allow the escape of fermentation gasses. Commercial-scale sauerkraut production typically employs large airtight plastic barrels. No special culture of Lactobacillus is needed because Lactobacillus is already present on raw cabbage. Probiotics may be added to speed up the fermentation process. Probiotics are the friendly bacteria found in sauerkraut, supplements, or miso. Yeasts are also present, which cause soft sauerkraut of poor flavor when the fermentation temperature is too high. Variations include sauerkraut prepared from whole cabbages instead of shredded strips. Sometimes other vegetables are added, such as carrots. Spices may be added; caraway and juniper berries are traditional. Sometimes wine is added. Red cabbage can be used to make sauerkraut, but this is rare and not traditional. When sauerkraut is made from turnips or rutabagas, the product is called sauerruben. For preparation at home, the USDA recommends a greater amount of unrefined celtic sea salt than is traditional, making the sauerkraut unpalatably salty unless rinsed before eating. Such rinsing removes much of the nutrient content and flavor. When traditional amounts of salt are used, temperature control is critical, because spoilage leading to food poisoning can occur if the fermentation temperature is too high. However, once made, sauerkraut is a very safe food, because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage, though this is not necessary if the raw sauerkraut has been properly made and stored. To be safe, do not eat any sauerkraut that has a slimy or excessively soft texture, or a discoloration or off-flavor, any of which can indicate spoilage. Serving Sauerkraut is a common and traditional ingredient in German cuisine, Alsatian French cuisine, and the Slavic cuisines of Central, Eastern Europe and Manchuria. Sauerkraut can be eaten raw and unadorned; in this form it is often eaten as a relish with meat dishes, for example, as condiment on bratwurst or North American hot dogs. Raw sauerkraut dressed with oil and onions is served as a salad. However, sauerkraut is commonly cooked before it is eaten. Cooked sauerkraut preparations include Central and Eastern European soups and stews, such as bigos, shchi or kapusniak (sauerkraut soup); filled dumplings (pierogi); and seasoned saukraut served as a hot vegetable side dish. In Alsace (a region of France that belonged to Germany from 1870 until 1919), the traditional sauerkraut dish is choucroute garnie (garnished sauerkraut): a one-dish meal of sauerkraut, sausages, pieces of meat such as ham knuckle, and perhaps potatoes, all cooked together in goose fat. Typical accompaniment beverages are beer or white wine (Riesling). Common ingredients in cooked sauerkraut dishes (besides those already mentioned) are caraway and apples. Kraut juice is a regional beverage in the USA that consists of the liquid in which sauerkraut is cured. In Manchuria, the traditional cuisine with sauerkraut (suan cai) is to make pork stews or dumplings. Geographical spread Sauerkraut, a relative of kimchi and other fermented vegetables, is thought to have originated in Manchuria among the Manchus and Mongols, and been introduced in Europe by invading Asiatic tribes. In Manchuria, people still make suan cai, which also literally translates to "sour cabbage". Eastern Europeans, in particular, consume a large amount of sauerkraut, and it has long been a staple of the winter diet in Germany, the Netherlands, and Poland (as bigos). The popularity of the dish in Alsace has spread sauerkraut (choucroute in French) to other regions of France. In Latvia it is popularly and affectionately known as skabi kaposti. Immigrants to America from Germany (e.g. the Pennsylvania Dutch) and other European regions brought their traditional preparation methods and appreciation of this food. Sauerkraut's popularity in Europe and America continues today, though in somewhat reduced measure due to the convenience of modern alternative preserving methods. An annual sauerkraut festival is held in Phelps, NY. The area of continental Europe where Sauerkraut is probably the most typical regional dish is Leinfelden-Echterdingen, the town where Stuttgart Int.Airport is located and the annual "Kraufest" takes place since 1978 in order to celebrate the end of the cabbage season around the middle of October with nowadays up to 40,000 visitors. Health Raw sauerkraut is an extremely healthy food. It is an excellent source of Vitamin C, lactobacilli (even more than yogurt), and other nutrients. However, the overabundance of lactobacilli can easily upset the stomach of people who are not used to eating raw sauerkraut. Sauerkraut provided a vital source for these nutrients during the winter, especially before freezing and importation of foods from southern countries became generally available in northern and central Europe. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him that it was an effective remedy against scurvy. There is some evidence that indicates that Kimchi and by extension sauerkraut may be used to treat avian influenza in birds. There is currently no evidence of its effects on humans. The text below is quoted from "The Lovers Diet" by Victoras Kulvinskas, page 163 Acidophilus, Bifidus, and Probiotics: Internal Enzyme Factories Over 25 years ago at the Hippocrates Health Institute I pioneered the fermentation process. I not only based it on totally non-animal milks but also found ways to accelerate the fermentation. In the past, to get successful results, one had to add salt and ferment the cabbage for weeks. With my system, the kraut are ready in 2 to 3 days, and salt is unnecessary. By starting a batch of the following recipes with 1 teaspoon of pro-biotics (friendly bacteria), you will be giving your intestinal bacteria a major boost. In a matter of 1 hour, 1 bacteria becomes two, within another hour it becomes 4. If this is allowed to keep on for 8 hours, the total bacteria count in a preparation increases by 256 times. Remember though, that the fermentation process produces a high lactic acid content, so you do not want to over-use fermented foods in your meal plan. Experiment with a few tablespoons or more; find out what works. Because of the acid component, the ferments are NEVER to be combined in the same meal with starchy foods such as bread, rice, and other grains, root vegetables, ect. Although sunflower seeds (which I find the most delicious of the lot) are most often used for cheese or yogurt, you could just as well use almonds or a mix of sesame with sunflower (comes out quite sharp), pumpkin, cashew, tofu, ect. ~*~*~*~*~*~*~ You may also be interested in: E3 Probiotic Starter Culture Wooden Box Cabbage Slicer Recipe book "Making Sauerkraut and Pickled Vegetables" by Klaus Kaufmann Warranty: * 1 year warranty on the sauerkraut maker. If any parts break, I will replace them at no charge. Shipping: Shipping is $5 with UPS Ground for one sauerkraut maker, $10 for two, and $15 for three. Shipping to Canada is $11 for one, $22 for two. Shipping to international countries usually costs $20 for one, $38 for two. To view the total shipping charge on the checkout page, please click "Apply" under shipping options. Questions? Give me a call or email, 503-771-3904, mike (at) therawdiet.com Office hours are between 9am and 9pm Pacific, seven days a week. Best Regards, Mike Snyder, store owner 5803 SE 83rd Ave., Portland, OR 97266 |
| (c) 2010 TheRawDiet.com - Contact the owner, Michael Snyder, by phone 503-771-3904 - Location: 5803 SE 83rd Ave.; Portland, OR 97266 |
