Sauerkraut Juice

Sauerkraut juice.

Save the fermented sauerkraut juice as this is a wonderful drink. Some claim, it is a great hangover cure. It can be used as an excellent starter culture for the next production. Strain the juice and pour it into dark bottles all the way to the top to eliminate as much air as possible. This juice contains all minerals, vitamins and nutrients that lactic acid producing bacteria need to start a successful fermentation. When making next batch of sauerkraut add a bottle of sauerkraut juice to shredded cabbage. The natural sauerkraut juice has little in common with commercial sauerkraut which in most cases contains added vinegar. This explains its unpleasant and acidic taste.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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Sauerkraut Juice

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