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Tell me if I have posted this in the wrong section but I have a question about sauerkraut.
I have only ever made it twice. The recipe was really simple. One large cabbage, 1tb caraway seeds and 2 tbs
good salt. I also added carrot this time.
It tastes so salty. If I have about a teaspoon I find the next day my eyes are so puffy. I dont get how the benefits of sauerkraut outway all the salt? I know you are not suppose to have lots of it and I dont.
Has anyone ever washed and drained the sauerkraut before eating it to get rid of some of the extra salt?