Sweet Success with Sauerkraut
14 Apr 2011 2 Comments
Hey GAPSters! I’ve just posted on my Lost Arts Kitchen blog about how I make consistently delicious, crunchy sauerkraut. Check it out!
Cooking GAPS
My family began following the GAPS dietary protocol to help overcome a multiplicity of health issues. Cooking is my passion and I have cooked cuisines from around the world, but cooking GAPS is a whole new challenge.
Aug 09, 2011 @ 07:23:05
Everyone around here processes their kraut in a pressure canner.
Aug 09, 2011 @ 07:32:19
That’s unfortunate! Processing sauerkraut destroys its good bacteria and its texture. I understand wanting something shelf-stable–I made a few quarts of pickles and canned them just in case we ran out of or somehow lost our pickles in cold storage (and we did–I accidentally turned the refrigerator they were in down and they froze)–but pressure canning seems like overkill. Pickled foods can be safely processed in a water bath.