Quote:
Originally Posted by patriciakr
THANK YOU! I can't wait to get going with this.
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I'm glad you like it Pat.....
Here is an interesting comment following that same article. The discussion turned to commercially produced fermented sauerkraut and specifically one called Bubbies which I just so happen to have in my refrigerator. (I wish I knew how to add a pic but I haven't figured out how to do it yet)
Here are the specs about Bubbies:
Christy says:
April 13, 2011 at 5:47 pm
~Stephanie ~ Keeper of the Home,
We like Bubbies too! I wrote to them though and while they aren’t pasturized, they aren’t exactly raw either, they are heated a bit. This is their email to me if you’re interested:
Thank you very much for writing in to Bubbies, we are always pleased to hear from one of our customers and we would be delighted to tell you more about our food products in regards to whether they are raw, heated, or pasteurized.
Our Pure Kosher Dills, Dill Relish, Pickled Green Tomatoes and Sauerkraut are all naturally fermented and cured in salt water brine using a lacto-fermentation process. These products contain live cultures and the enzymes that form from a natural fermentation.
The Pure Kosher Dills, Dill Relish and Pickled Green Tomatoes are 100% raw; the Sauerkraut in the jars has been flash heated but not pasteurized. This means that the sauerkraut is neither pasteurized nor raw. We were forced to begin heating our jarred Sauerkraut to calm the cultures inside because they were causing the kraut to continue to ferment too much in turn causing a buildup of gas that then results in brine leaking all over our distributor’s and retailer’s equipment and shelving.
When we heat our jarred Sauerkraut, it is quickly raised to about 130 degrees and then sealed in the jars. The goal here is not to eliminate all the beneficial cultures, but rather to stifle them so they won’t cause the jars to leak. While the heating we do for our Sauerkraut is only intended to calm the gas producing nature of the product with the specific goal in mind not to eliminate the beneficial cultures. We do not claim that this product is raw for these reasons, but it still does have live bacteria. From our testing, it is above 140 degrees that you really begin to eliminate the cultures present in our products on a massive scale.
It is important to note that our Sauerkraut is very crisp, which means there are still vegetable fibers left intact that have not been broken down by the fermentation process. The vegetable fibers are the complex carbohydrates that break down into the simpler food, providing the live cultures their necessary fuel for the fermentation process. When we pack the Sauerkraut, it is still producing too much gas from the fermentation process to remain sealed in the jars in a raw state. The heating we do to this product allows the Sauerkraut to remain fit for distribution and for sale on your grocery store shelf while still being a live food.
Hopefully this information will help in your continued enjoyment of our products and make it easier for your remain a loyal customer.
Wishing you the very best in Food and Health!
(From the makers of Bubbies)