Just One Thing - Dr Mosley Podcasts on Lifestyle Medicine - Link to subscribe

[CDreamer]

bbc.co.uk/sounds/play/m000v3g2

Or subscribe through the BBC Sounds App - Just One Thing

[jeanjeannie50]

I didn't realise how much I'd missed, so thank you for the easy podcast link in this post.

Do you know if you can keep the sauerkraut he describes making for months, or do you have to eat it all within days? I might have a go at making some as it sounded so easy.

[CDreamer in reply to jeanjeannie50]

I make my own - really easy but it’s hard on the hands. It needs to mature for around 2 weeks I find but depends on temperature. It’s at its best at 4 weeks - after that you need to refrigerate & use within 7-10 days.

If you buy it it is normally pasteurised so defeats the whole objective so you need to check on the container. Unpasteurised is now becoming more popular so do a search online - most good makes will come in resealable pack with a gas release valve. If it doesn’t I’m always suspicious. I have had some good kimchi & saurkraut from packs from health food store & they are suitable for 1 as they are packs you could eat in a week if you had it everyday.

Great recipes here - Tiffany taught me about cultured foods - she’s in Dorset so not too far to travel for a workshop? When we can that is!

culturelove.co.uk/

The recipe on this page is delicious but my favourite of hers is one with fresh

Dill. All the bought versions are tasteless in comparison.

😘

[belindalore in reply to CDreamer]

Is eating this kraut better than taking a good probiotic? And do you need to eat it every day? Thanks for the info. Some of you here could write a good informative book together. Put Drs to shame.😊

[CDreamer in reply to jeanjeannie50]

Favourite all time recipe culturelove.co.uk/2016/11/0...

[jeanjeannie50 in reply to CDreamer]

Thank you CD.

[Goldfish7 in reply to jeanjeannie50]

I keep mine for months and its always been OK as long as you ensure that the cabbage doesnt protrude above the liquid - I use a cabbage leaf over the top of the kraut with a glass weight to keep everything below liquid level. I also make it in a jar that initially lets air in and out and then when fermented enough can be set to just let the gassess out for the in the fridge/eating stage. It takes me a while to get through a jar of saurkraut but its never gone off unless Ive let the liquid get too low. I think the idea of saurkraut was that it would preserve the cabbage for months between growing seasons without refrigeration (but in cool conditions). You can top up the liquid with boiled then cooled water with a teaxpoon or two of sea salt dissolved in it.

[CDreamer in reply to Goldfish7]

Yes I also use a cabbage leaf weighted down with stones. Thanks for that reminder.

The recipe above is a Lacto Fermentation so we don’t use any added liquid so even more important to keep an anaerobic environment.

[secondtry]

Thankyou CD, as you did so important to emphasise not just to buy the right food in name but also in process e.g. unpasteurised.