Making raw sauerkraut yourself is your most money-saving option. If you don't want to make it, or want to try some new varieties, here are some reputable sources for raw, organic, gluten-free kraut and other cultured vegetables: Cultures for Health and Immunitrition.
They are unpeeled and unpasteurized, and therefore retain the live
enzymes, lactic acid, and lactic-acid bacteria in addition to the
fibers, minerals, vitamins and trace-elements found in freshly-harvested
The kraut and cultured vegetables offered by Cultures for Health are:
This company doesn't offer plain kraut, but Immunitrition, Inc. has 3 varieties of organic cultured vegetables: Garden Blend, Sea Blend and Sunshine Blend. Details of each are below.
Each blend comes in quart jars and is made with cabbage as the base, with added ingredients to make a unique flavor. All have celery juice, instead of saltwater, as their source of sodium to discourage pathogenic microbes. All have a starter probiotic culture added prior to fermentation.
Immunitrition’s website states that each 6 ounce serving of cultured vegetables of any blend contains 10 trillion organisms, making each jar equal to 5 full bottles of a high potency probiotic supplement. For those of you who prefer to get your nutrients from food, these cultured vegetables may be just what you are looking for!
At the time of this writing, the exact starter culture used is not stated, nor is an analysis of typical microbes present.
Immunitrition does not pre-make the cultured vegetables, and culturing takes approximately 1.5 weeks, so delivery is 2-3 weeks from the date of order. Please note that the vegetables do not culture well in their facility during cold months of the year, so no jars may be available for purchase during the cold season. That means you have to plan ahead for the winter months!
All 3 blends have some sour green apple in them. Compared to homemade "cole slaw" sauerkraut, all 3 of the blends are more tart, in my opinion.
Garden Blend Ingredients: Green cabbage, cucumber, collards, kale, parsley, dill, carrot, sweet red bell pepper, garlic, sour green apple, and probiotic starter - blended in a brine of celery juice.
Per ½ cup serving: 15 Calories, 20 mg sodium, 3 g total carbohydrates, 1 g fiber, 30% vitamin A, 15% vitamin C.
To me, the Garden Blend is in-between the crunchiness of the Sunshine Blend and the Sea Blend. It is mild, but tart. It is my favorite of the three. What is your opinion?
Sea Blend Ingredients: Green cabbage, kale, daikon, wakame sea vegetable, carrot, parsley, and probiotic starter - all blended in a brine of celery juice, with a touch of sour green apple.
Per ½ cup serving: 20 Calories, 40 mg sodium, 4 g total carbohydrates, 2 g fiber, 40% vitamin A, 15% vitamin C.
To me, the Sea Blend is the softest, least crunchy of the three types. If there are large pieces of sea vegetables, these can be a bit chewy. What is your opinion?
Sunshine Blend Ingredients: Green cabbage, carrot, golden beet, sweet potato, yellow bell pepper, ginger, cilantro, and probiotic starter blended in a brine of celery juice with a touch of sour green apple.
Per ½ cup serving: 25 Calories, 25 mg sodium, 5 g total carbohydrates, 2 g fiber, 90% vitamin A, 10% vitamin C.
To me, the Sunshine Blend is the most tart and the most crunchy of the three blends. What is your opinion?
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