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| The reason I ask is because my husband is on a low sodium diet. I've got a blog about cooking & eating low sodium, and one of my readers sent me a link about a company that produces raw & fermented sauerkraut, kimchi, & a veggie pickle blend. From what I've read, most fermented foods require lots of salt. So I'm puzzled. Is this one of those times when commercial production can do something that home preservers cannot duplicate? Part of me wants to order some just for fun. But then another part of me is skeptical. Thanks in advance for your comments. Here is some info lifted from the kraut description: "Our salt-free cabbage and dill organic sauerkraut is completely raw, naturally fermented and contains no salt. We create this raw sauerkraut by grinding fresh, raw cabbage and setting into stainless steel containers for five to seven days to culture. No salt, water or vinegar is added." |
Here is a link that might be useful: Salt-free Kraut
Follow-Up Postings:
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| AFAIK it isn't possible at home although from what I have read (no personal experience with it) adding various cultures allows you to reduce the amount of salt used. Perhaps they use lactic acid, whey, or a similar culture? You might want to do some reading on the Wild Fermentation website for more info. Sorry I can't be more help. Perhaps pthers who have experience using various natural cultures to ferment with will chime in. Dave |
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| Found these links you might want to explore. Dave |
Here is a link that might be useful: how to make sauerkraut without salt
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| Thanks, Dave. I'll be reading the links over the next few days. |
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