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#sauerkraut

1 post1 participant0 posts today
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Ross of Ottawa

Started a batch of #yoghurt and of #sauerkraut just before supper. Don't stand still too long around here or I might ferment you.

The toughest part of sauerkraut is massaging the salt into the shredded cabbage if the cabbage has been in the fridge. Very cold on the hands by the time you're done. Ouch!

Two big bowls of shredded cabbage.
The shredded cabbage is stuffed in a big ceramic jar with leaves over top, and the salty liquid is just covering the whole assembly.
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Infektionsforschung (HZI)

Passend zum heutigen #Weltkohltag trifft Sauerkraut auf Wissenschaft. Forscher:innen des HZI & der @unifreiburg haben in dieser Studie gezeigt, dass der Verzehr von #Sauerkraut kaum Auswirkungen auf das #Darmmikrobiom gesunder Menschen hat, auch wenn einzelne Bakterienspezies durch den Verzehr von Sauerkraut beeinflusst werden könnten. microbiomejournal.biomedcentra

BioMed CentralThe impact of regular sauerkraut consumption on the human gut microbiota: a crossover intervention trial - MicrobiomeBackground Sauerkraut is a fermented food that has been suspected to have a beneficial impact on the gut microbiome, but scientific evidence is sparse. In this crossover intervention trial with 87 participants (DRKS00027007), we investigated the impact of daily consumption of fresh or pasteurized sauerkraut for 4 weeks on gut microbial composition and the metabolome in a healthy study population. Results Using shotgun metagenomic sequencing, we observed changes in single bacterial species following fresh and pasteurized sauerkraut consumption. More pronounced changes were observed in the pasteurized sauerkraut intervention arm. Only pasteurized sauerkraut consumption increased serum short-chain fatty acids (SCFAs). Conclusions The gut microbiome of healthy individuals is rather resilient to short-term dietary interventions even though single species might be affected by sauerkraut consumption. Video Abstract
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זשאַבע-זיללאַ

"#Jewish #food historian Gil Marks writes in the “Encyclopedia of Jewish Food” that cabbage has been cooked by Jews for over two millennia. As this Nosher article explains, the Greeks helped it enter Jewish cuisine, and it is even mentioned in the #Talmud (!) as one of “the six things that heal a sick person.” #Cabbage was the signature smell of the Jewish #shtetl — “boiled, braised, stewed, and pickled for #sauerkraut.” One of the oldest vegetables grown for food, cabbage is easy to grow and to preserve, making it an ideal food for those less than affluent Jewish communities."

kveller.com/a-jewish-ode-to-ca

Kveller · A Jewish Ode to Cabbage – KvellerIf you love a good Jewish deli, you know that cabbage has an important place in the Jewish American dining experience. Whether it be a sweet and crunchy side of coleslaw that elevates any deli sandwich or a “healthy” Russian cabbage salad at the pickle bar (is there anything better than a Jewish deli with […]
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SilverSalmonAK

@j258853 Here's the promised sauerkraut update! It's bubbling along nicely, still at the salty rather than sour stage but I believe it's starting to turn. I was amazed how much shredded cabbage I could fit in a jar. To fill in the air space in the smaller jar, I used a baggie filled with water. A tip I read somewhere in my fermented food forays. (Love a little alliteration. ha!)

One large jar of sauerkraut, filled to the brim. One small jar with a baggie of water filling in the space. Pictured on my granite island in the kitchen.
#Alaska#Fermented#Sitka
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