The rejuvelac question caused a little stir about which is better a fermented food or a probiotic…
Here are my thoughts on this. 
Take a look…
Your question of the day: What is a great ingredient with sauerkraut?
Click here, scroll down to the bottom of the page and leave your comment now!
Live Awesome!
Kev
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8:06 pm on April 30th, 2009
there is no place 4 me to click to hear episode #298 april 30th. i really would like to hear about rejuvalac vs probiotics but how can i when there is no link? pleeeeze email me again including the link to watch this episode. thanx
8:30 pm on April 30th, 2009
GARRRLIC!!! Gold Mines’ is the best!!!
8:37 pm on April 30th, 2009
I enjoy sauerkraut and sprouted buckwheat tossed together as a side dish.
8:49 pm on April 30th, 2009
I haven’t been able to view the last two days of your show . . . nothing for me to click on , either. Help!
8:51 pm on April 30th, 2009
Hey, THANKS!!!
8:56 pm on April 30th, 2009
Dr. Cousens and Dr. Robert Young both are concerned about mycotoxins and give excellent documentation for this approach–are there mycotoxins in fermented cabbage? How about Kombucha mushroom drinks? (Mushrooms are a micotoxin apparently. My husband also uses a milk kefir that he cultures himself. This is surely confusing to me.
Can you help with this in a show sometime?
Gratefully, Darielle Richards
8:59 pm on April 30th, 2009
Sauerkraut made with ginger and apple is absolutely de-lish!!!
9:02 pm on April 30th, 2009
To check your probiotics, you can make a bowl of oatmeal and then drop a probiotic in it. After a couple of hours, you can definitely tell if the probiotic is working. It will break down the oatmeal and make it very thin.
9:17 pm on April 30th, 2009
Fermented foods are awesome, but buying them pre made in jars is really pricey. I have only had luck with fermenting kale, beets, and asparagus. Cabbage for some reason just wont work for me. It just tastes awful. Also I say for those who were taking antibiotics in the past I would say go for potent capsule probiotics which contain at least 100 billion organisms. After you have created a balanced flora then maintain it by eating raw fermented foods.
9:27 pm on April 30th, 2009
Please tell me how cooked sauerkraut differs from the raw as far as fermentation. I’ve never had raw sauerkraut, but I love Eden’s sauerkraut.
9:41 pm on April 30th, 2009
wow.. what do I like with sourcraught.. Lots of stuff! mmmm ‘rejuvenative foods’ has some AWESOME raw sourcraught. with Lots of flavors. the ones I have tried so far are super yummy.. You Gotta try there Salsas.. Now wow.. thats YUMMY!
Since sometimes I am High raw. I like to eat it with either Corn chips or Raw crackers. (Luna crackers and sunflower bread from lydia’s r super yummy with the salsa^^ sometimes they are drying though and I like to soak them before eating.. kinda makes it like salsa on bread. very yummmy)
and I used to eat sourcraught with Free Range chicken eggs (don’t hurt me vegans!) But about a week ago I had eggs again.. Poached eggs to be exact. (haven’t had them in months) and I broke out in some serious hives for like 4 days!… Not 100% sure if it was the eggs. but I am for sure freaked out about having them again. (and don’t wish to find out if it was the eggs. cause at the moment I am enjoying not having hives.)
Anyways.. Their Kim-chi is yummy too. (I had it with my eggs. so I am scared of it also at the moment)
mm what else do I like sourcraught with.. Oh I love it on my salads..! Especially if the Sourcraught is salted(with Celtic sea salt). I rather have the shredded stuff instead of the ground up kind in my salads.. I like the texture.
mm thats all I can think of at the moment. Exited to see what other people eat there sourcraught with!
Links:
http://www.rejuvenative.com/
http://www.lydiasorganics.com/product_list_bottom.html
-brittni
9:54 pm on April 30th, 2009
ahhh forgot one thing. the shredded sourcraught that I get is from another company. I am looking at the package and I can’t find a Name! Go figure??
I was mixing up rejuvenative foods with this company in a few places in the previous post.
If I can track down the company name I’ll post it up. Really great company. with LOTS of different sourcraught types.
am I spelling sourcraught wrong? EEK! yes I am..
*sauerkraut
I have a bad habit of spelling everything how it sounds instead of looking up the spelling.. Sorry!
-brittni
10:12 pm on April 30th, 2009
Yo, Kev! I loved the look today–hat and glasses, and so relaxed! Didn’t notice you fiddling with your zipper tab until you mentioned it, but was very aware of your rocking chair. No prob, though.
This was a very informative program–and so timely. I was just just just reading through the Body Ecology website through the link in yesterday’s program and getting an education on probiotics and fermented foods. My daughter is badly in need of this, but she won’t eat many vegetables (so it’s unlikely I can get her to eat fermented ones) and tends to eat lots of pasta and bread. I’ve got my hands full here. She does have some probiotics from a natural health practitioner, but am not sure just how much she’s taken or if it’s regular anymore (or even if it’s still viable). (She’s 17 and very independent…) She got this in December when she was having a very bad bout of coughing (she’s asthmatic and had strep or something) and I all but dragged her there; then hubby and she turned around and decided she needed to see our regular doctor–who put her on YET MORE antibiotics immediately. That was, like, the fifth round? Grrrr. Hard to help someone who won’t cooperate!
I was glad to hear about the tiny pieces of cabbage in that sauerkraut–nice to know we don’t have to make it long and stringy. lol. Dill sounds good in that. I will HAVE to try making it, but I think hubby and I will be the only ones to try it.
What I need is excellent ideas and recipes for fermented things my daughter WILL eat, and names of commercially available HIGH QUALITY and TASTY beverages that she might drink. No point in buying a lot of coconuts and putting myself through those gymnastics if in the end she won’t drink it…
Thanks for educating me!
Connie
10:30 pm on April 30th, 2009
Seaweed
11:00 pm on April 30th, 2009
Hi Kevin… I love rejuvalic but only if it is made with quinoa. It is very mellow tasting and refreshing. Try it!
In Vibrant Health… Jia
11:43 pm on April 30th, 2009
I am making my second batch of sauerkraut in my cupboard right now. This time I added dill. Next time I’d like to try making more of a kimchi flavour, with radish, suey choy and chili.
I have a recipe for raw sauerkraut that uses apples and juniper berries…but I’ve never had a juniper berry, so what do they taste like?
12:32 am on May 1st, 2009
Hi, Kevin
I love rejuvelac, and I love the taste! I don’t think it tastes like old socks at all (why would anyone want to taste old socks anyway, lol)- rejuvelac tastes sour and a bit lemony, I think. I did notice a huge positive difference in my digestion after I’ve added rejuvelac to my daily routine, and I mean HUGE. I was taking probiotics by the handful, and got marginal results, even with Garden of Life and a host of other well recommended brands, but rejuvelac turned my digestion around in 3 days-I now have a lot of respect for the truly “live” organisms.
As for sauerkraut – I only like the one I make at home, and it’s the shredded kind – I add in sliced apples, carrots, cranberries, caraway seeds, and some celtic salt, and let it all ferment together – it tastes awesome, and I just eat it out of the jar; it’s so good, it needs nothing else. Sometimes I add a splash of raw sunflower seed oil to dress it. To me no pre-packaged brand can’t beat that.
Thank you for the shows -always relevant and engaging.
Irina
12:45 am on May 1st, 2009
We make our own sauerkraut w/cabbage. There is nothing to it, it practically makes itself!! I love it with a lot of fresh baby dill…. 1 cup kraut, 3/4 cup fresh dill, cut up pretty fine.
12:46 am on May 1st, 2009
By the way…I add the dill after the fact. I consume fresh dill with fermented cabbage.
1:16 am on May 1st, 2009
Twinkies! Sorry about that Kev, I just couldn’t resist. That was just a leftover thought from when you guys passed through Kansas City sometime back. Actually a touch of caraway seed is a good seasoning to add. I know that sometimes the germans add apples. It would probably go good with some kind of rye cracker as well.
1:44 am on May 1st, 2009
Probiotics can certainly be therapeutic in many cases, but food is always best:)
I love raw sauerkraut mixed with avocado on top of a raw cracker…it’s so rich, it’s like a meal!
2:19 am on May 1st, 2009
KEVIN? CANDIDA AND SAURKRAUT? MUST READ..
————-
Based on The research done @ HIPPOCRATES HEALTH INSTITUTE with director Brian Clement….Blood analysis @labs etc.
I felt complelled TO mention for those dealing with candida may want to research the possible negative affects consuming fermented foods like saurkraut …
They still serve Fermented foods at their buffet just do not recommend those with candida to partake?
Also There research has stopped the use of implementing rejuvalac as part of a healing therapy at the institute.. (Based on more of a higher risk of bad bacteria being a problem in this way of fermenting grains and or guests getting sick from it…?)
——————————————–
lOVE you guys..Your doing great work!!!
Further research on this topic would probably be very beneficial for all..
4:20 am on May 1st, 2009
Hi Kevin, hi Annmarie,
this is this first time I am writing you even though I have been following your show since probably almost a year now. While I am drinking my geen smoothie I usually watch you guys in the morning. I am German but I live in Spain so that´s why you “get” to me so “late”.
Anyway,…have you ever tried Sauerkraut with fresh pineapple??? It´s a perfect combination for a refreshing Summersalad.
By the way, while watching the yesterdays show with Annmarie preparing the cucumber salad I was worried about her fingers. Her knife has to be sharpened as soon as possible!!!I am a chef and I “heard” and saw that that knife was not sharp. To cut a bell pepper it helps to turn it upside down so the skin is on the bottom, this way the knife doesen´t slip of the hard skin.I don´t want to be a smart ass, I just was concerned I i know through personal experience how easy it is to cut oneself.
At last I was wondering if the Kalñe Whale heats up the veggie oil before it goes into it´s engine?? I used to have a ¨90 VW bus which run on veggie oil and it had a gadget connected with the watercicuit where the oil was heated.
I like your show a lot and it´s good to see how great you guys get along with eachother. God luck for the future, take care
Best regards
Carsten
4:58 am on May 1st, 2009
I totally agree with Irina! Rejuvelac tastes a bit lemony. When it would taste like old socks then I think it went bad… The trick is to work really very hygienic when you prepare it. It’s a miracle drink.
5:55 am on May 1st, 2009
I did a little research, and found out that turning cabbage into sauerkraut takes about 4 weeks or more, depending on temperature, and the fermentation goes through three stages. The beneficial lacto-bacteria only show up in the last stage, so it is essential to wait until the process is complete before eating it. If you try to eat it too soon, you could get undesirable kinds of bacteria.
This link explains the process in detail:
http://thefarmersmarketer.com/homemade_sauerkraut.html
Quite a fascinating process.
I like to have sea vegetables mixed in the sauerkraut.
Michael T.
9:35 am on May 1st, 2009
Maybe Im wrong, havent tried it,but curry sounds like it might be good to add to saurerkraut. (If you like curry) also a little bit red pepper a few raisins?
1:30 pm on May 1st, 2009
I really like sauerkraut with cranberries!
8:39 pm on May 1st, 2009
cant remember the brand, they have a few different fermented veggie varieties…such as carrot, red cabbage, daikon, fiddlehead ferns etc
it comes in a clear bag..
i love the regular cabbage sauaerkraut with caraway seeds
when i used to eat it i put flaxseed oil and cayanne…wow is this good!
try it!
9:23 pm on May 1st, 2009
Theres much debate over the whole ‘Candida’ and ‘fermented foods’.
I personally think Its good to have fermented foods.(when you have candida) as it has not affected my candida issue adversely. in fact it seems to have helped clear it up.
Fermented stuff has GOOD bacteria in it that EAT candida. Candida only eats sugar. and does not eat Bacteria or Other yeasts. so the Idea that fermented stuff would feed the yeast sounds ‘fishy’ to me.
BUT it is possible. if you’ve had candida for a long time. that you could become sensitive to certain things (like fermented foods) or even develop an allergy! . in fact I got allergic to many different foods. including nuts and seeds. (I have now over come this ‘allergy’ and I don’t have any problem eating soaked nuts and seeds now.)
Sooo With the ‘knowledge’ I have at the moment. it does not look like fermented things are BAD for Candida Sufferers. (Only the candida itself. which can cause some discomfort due to ‘die off’)
BUT if someone can give me some cold hard evidence. that the truth is otherwise.. I have my ears open!
10:43 pm on May 1st, 2009
hooray, solved the problem, was able to see episode #298. i used safari instead of firefox. guess firefox is having some problems. don’t know how to share the ebook though? once i download it onto my computer can i then pass it on to someone or must it be done thru your system?
1:22 pm on May 2nd, 2009
Hi Kevin -
Thank you for all the fermented info !! But you just barely touched on the Chicha that you made with pineapple. Will you please give me more info on that? It sounds wonderful. I would love to make it.
Thank you so much for all that you and Anne Marie offer to the raw community.
2:44 pm on May 2nd, 2009
Hi Kevin and AnnMarie,
I love sauerkraut and kimchi. I use both the Harsch Crock and the “Pickle, Sauerkraut, and KimChi Maker”, available at
http://store.TheRawDiet.com/sakicrpo.html
Both tools make it easy to culture sauerkraut. I mix in all types of different herbs and spices with the cabbage.
Some of my favorite ingredients in addition to cabbage are daikon radish, beet, carrot, caraway seeds, ginger, garlic, fennel, dill, onion, horseradish, hot peppers, Miso, and sea vegetables.
More info on the Pickle and Sauerkraut Maker jar is available at
http://store.TheRawDiet.com/pisaandkimch.html
9:42 pm on May 3rd, 2009
We have a great local kraut company here in Ashland, Oregon called Pickled Planet! They have a fabulous line of krauts:
Beet Kraut (with caraway)
Veda Kraut (with curry spices)
Velvet Sea (seaweed, hijiki, arame, ginger, burdock)
Dill E Gent (dill, garlic, coriander, pepper corn, mustard seed)
Kim Chee (carrot, daikon, ginger, garlic)
Great Plain
http://www.pickledplanet.com
I love to add sauerkraut to salads!
Thank You for each and every show you present! Valuable information AND entertaining! I always look forward to watching your shows no matter what the topic!
9:20 pm on May 4th, 2009
I love pickled purple cabbage, also, artichokes, both great on salads or as side dish.
Thanks for keeping us informed on new things that are introduced in the world of raw.
2:58 pm on May 5th, 2009
I met a gentleman at a vegan potluck speak about his new live foods company called Zukay Live Foods. Zukay produces probiotic rich salsas and relishes. I sampled them and most tasted very good. Please visit http://www.zukay.com/ for more info about the company and its products.
1:44 pm on May 6th, 2009
Correct me guys, but common sense tells me that the probiotics live bacteria are stored WITHOUT any foods provided to them. So they’ll be starving & very soon attacked by bacteriphages (negative microvita) – killing them off slowly. This is how nature works. So what you are paying for may all be a colony of virally infected bacteria at best.
So for probiotics I would recommend home made yogurt & fermented veggies/fruits But there again another level of refinement is due even for “traditionally fermented” foods. Would you want to eat yeast/ mold/ fungally fermented tempeh / beans / rice etc? Bacterial fermentation is the way to go. For ex. Miso can be fermented both ways. But natto is exclusively lacto-fermented.
Raw foods anyways have probiotic bacteria on their skin.
MicroVitaSuperDiet.com
11:24 am on July 18th, 2009
The best SuperFood and AntiCancer Rejuvinating Life Giving Foods have been made at home for thousands of years all over the world, that’s how we all got here! We must learn from our ancestors and honor their time tested methods of health. No one had the money to run out and buy tiny bottles of magic pills way back when and THAT technology still exits today, no machine ( or propoganda ), only love can make the best food ever.
SAUERKRAUT:
Makes 1 quart. You will need: 1 medium cabbage, cored and shredded; 1 tablespoon caraway seeds; 1 tablespoon sea salt; 4 tablespoons whey (see page 87) if not available use an additional 1 tablespoon salt.
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch (2,5cm) below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
The recipe is from the Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats book by Sally Fallon.
1:51 pm on January 9th, 2010
Thanks for the pro-biotic or fermented foods episode! My wife makes a wonderful fermented cabbage with just cabbage, water and sea salt. That’s really all you need. It compliments so many dishes. Thanks, too for the comment about fear of the swine flu and being educated! Loved it! Thanks.