Raw AND unpasteurised sauerkraut - where to buy it?
 

I will probably have to make my own but does anyone know where I can get unpasteurised raw sauerkraut. Most of the good bits die off when pasteurised like the ones in the main supermarkets.

Any ideas would be welcome - even for stores that are far from me.

Thanks.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Migros.

Be careful not to tip the package, as it has a breathing hole.

Tom

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

I'm sure there may be some distinction to be made, but wouldn't "raw" sauerkraut just be cabbage?

Or is it just a language mistake? In which case you should take note that "raw" will usually be taken to mean uncooked, or in this case unprepared, unfermented, whatever it is they do with the stuff.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Raw means: not cooked.
Supposed to be healthier.
The stuff in the tin-cans etc. is cooked.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

It's loaded with lovely probiotics, etc :http://www.livestrong.com/article/43...aw-sauerkraut/

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Sauerkraut is actually raw, but fermented. The Swiss apparently cook it , sometimes with flavorings before serving with meats etc. Thus , in swiss supermarkets , you will find both "roh" ( raw) sauerkraut which is only fermented , and "gekocht" cooked sauekraut which can be quickly warmed up and eaten.

I like buying the raw, and eating it only mildly heated. I don´t know what the deal is with the cooked. To me , it is a little lifeless.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Swiss, and Germans, And Alsacenas, and people from Lille, and Belgians...almost everyone cooks it. Otherwise, wouldn't it be just cole slaw, minus the dressing?

Yeah I know. I was being sarcastic. Although, that's not how it is made in restaurants at all. And the way you are describing is a bit before things like concerns with hygiene and sanitary conditions for food came into play.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

No! Actually , it would then be cabbage,... raw cabbage.

Saurkraut is a fermented food where some bacteria that live right on the cabbage are given a chance to multipy and sort of " digest" the cabbage making it digestible for humans. The whole process involves grating , salting and waiting , leaving the cabbage to ferment in a cool place, like the old cellars. Kimchhi from Korea is similar.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

'Raw' comes in pasteurized (and thus isn't truly raw) and unpasteurized (which has the breathing hole, otherwise it would explode).

As I said, I get raw (unpasteurized) at Migros, but they don't always have it (I expect it's seasonal).

And I drink the juice.

Tom

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Well I don`t see "In Switzerland". You can buy it in Polen I am sure of that:rolleyes::D

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

It is seasonal, and if you've ever been tempted to make your own, now's the perfect time of year to try it. Fall cabbage makes much better 'kraut than spring/summer cabbage.

Takes about three weeks to mature, but you don't have to do anything to it during those three weeks... like making pickles.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

I don't know about Poland, but here in Switzerland it was always around. I buy the pre-cooked variant, cook it, add vinegar, olive-oil, soy-sauce, harissa, curry, cumin etc -- add a grilled Cervelat ------

************************************************** **********************************


The pre-cooked variant is available all-year round, the major producers like Schöni, Masshard
http://www.schweizer-sauerkraut.ch/d...ut/produzenten
and all those in Bayern, Baden-Württemberg and Elsass (Alsace) would fill pages to list them all, are actually specialising in various specialities. It is quite interesting to buy Sauerkraut in Bayern, Switzerland, Baden-Württemberg and the Elsass in order to compare the many sorts

In the restaurants of the Elsass you get Sauerkraut meals (avec choucroute) all year round

http://www.englishforum.ch/data:imag...19Vcg8SgB//9k=
http://grosgourmand.com/images/choucroute.JPG

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

http://www.migipedia.ch/de/lebensmit...ut-l-plus/600g


The product on the link seems to be not only raw but also unpasteurised.

I know pasteurized means heated , but there are degrees of heating and cooking.


As someone said, the package with the valve is completely unpasteurized.http://www.migipedia.ch/de/lebensmit...ut-l-plus/600g

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Yes, it even says so on your link, this is what I was referring to.

It also says "with lots of extra juice to drink", which I do.

Anyway, that's the one I buy.

Tom

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

I've been to Migros in Lugano and have never seen it. Only the pasteurised stuff (both raw and cooked but always pasteurised). Which Migros have you seen it at?

Thanks.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Okay, now you have whet my appetite. Might the Migros in Agno have it? :)

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

I've got it there in the past, also in Savosa.

Tom

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

Hmmm! Crunchy raw Sauerkraut, nom nom nom!
Denner has it from time to time and it is easy to pimp with bay leaves, juniper berries a bit of coriander and aniseed, a splash of white wine, a sprinkling of sugar and a shot cartridge of pepper corns, onions and Speckwürfel.

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

And for those without the equipment - Landi usually has a Sauerkraut making day around this time of year!

Re: Raw AND unpasteurised sauerkraut - where to buy it?
 

An industrial-sized cabbage shredder would be nice I guess - is that the equipment you mean? I've always chopped mine with a knife which is a bit time-consuming.

Other than that, and assuming you don't want to pasteurize or can the stuff, there should be no special equipment required. It really is dead simple to make.