FOOD STORAGE - Make Sauerkraut - Prevent The Flu

This was a spur of the moment video. I was jarring up my home made sauerkraut and I thought that I would share with you the benefits of lactic acid fermentation using the Harsch Crock Pot.

In societies where lactic acid fermentation is used, studies show that their has been a decrease in the flu. This is why we have one. Lactic acid fermintation also produces postitive pro-biotics that help with digestion and promote a healty digestive track. The juice from this process is also said to help prevent and cure ulcers too.

For those who are interested in getting one, go to "Ultimate Nourishment"
URL - http://www.ultimate-weight-products.com

Direct link to the Harsch Crock Pot
Harsch URL - http://tinyurl.com/harsch-crock-pot

Use the redemption coupon code is VIPCUSTOMER, which you would enter in the "E-Mail Redemption Code" field during checkou, and get 5% off.

Julie Thompson is the owner of Ultimate Nourishment and her customer service was great.

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Category:

Howto & Style

Tags:

• Ray Gano
• Survival4Christians
• Prophezine
• Harsch Crock Pot
• pickling
• lactic acid fermentation
• sauerkraut
• prepper
• canning
• food storage
• food pantry
• flu
• flu prevention
• survival
• survivalist
• bible
• Jesus Christ

[mebeabmet]

WOW good job. I'm wantin to pickle fish any comments?

[survival4christians]

@mebeabmet I have never tried fish, but if you do, you will probably need some "Starter" from a batch of slaw or something you made prior. You would also need very FRESH fish and probably some sort of firm white meat type of fish like Cod, snapper, herring or the like. Give it a try and let me know.

[CHEECHAKOSMONTANA]

Kraut looks delicious! Did you use a cookbook or how did you get the receipe?

[survival4christians]

@CHEECHAKOSMONTANA - it is about 15 - 20 grams salt to one kilo of kraut. I eyeball everything. Sometime more salt, sometimes less. This time I added carrots, cauliflower, garlic cloves, napa cabbage and regular cabbage. The key is the lactic acid that is created. That is what is the preservative, the salt is just there for the flavor and helps boost the lactic acid. Hope this helps.

[Laurie8177]

Ray Gano... you are my hero. LOL

[survival4christians]

@Laurie8177 - Thanks Laurie, hope your kraut works out. Let me know. In about 4 weeks you can start digging into it. But the longer you let it last, the better. ALSO. make sure you have something to put into the crock when you pull the first batch and also leave about 2-3 inches of the original juice. It will act as a starter to the new batch you put in and it will start bubbling faster that way.

[contreeman]

great video love the pot lehmans has them. thanks

[backyardsounds]

@survival4christians cold smoke and then cover liberally with salt and stack in layers. It's old school preservation at its finest. However, and as you would expect, it is very salty. Sailors existed on that stuff for centuries. They got scurvy and were in poor health, but nevertheless, they survived ;)

[gsbacorn]

After making the kraut, can you can it for shelf storage? And how do you go about that? I am into canning and food storage, and my family loves kraut. If we can safely can it for shelf storage, that would greatly benefit us. Any info would be appreciated. Loved the video and Thanks for your time.

[vid009]

hi, after you chop the vegetables, are you adding water or something else inside the pot or just the the salt with the vegetables ? and how long will this last in the jars before spoiling ? thanks, great video.

[howcanwestopit]

Well nevermind....you say it's a 10 L.

[howcanwestopit]

How many liters is you crock?

[laia911]

I live in near Japan, I really need to make different kind of food storage.

[Laurie8177]

okie dokie, Ray. Did you see that I talked about you on my blog? I linked this site to it also.,....