Would be nice if you clarified in this video that pickles and sauerkraut and kimchi on the shelf are just pickled and do not have the fermented value of the vastly more expensive ones in the refrigerated section.
I read a post the other day not to buy Saurekraut that is out on the shelf - it said that was just pickled, not fermented! They said buy the one that is in the freezer - is that true?
The post you read is somewhat accurate but could use some clarification. Sauerkraut can indeed be found in both shelf-stable and refrigerated forms, and there is a key difference between the two: Shelf-Stable Sauerkraut: This type is typically pasteurized, meaning it has been heat-treated to kill any bacteria, including the beneficial probiotics that result from fermentation. This process also extends its shelf life, allowing it to be stored at room temperature. While still made from fermented cabbage, pasteurization stops the active fermentation process, so it doesn't have the same probiotic benefits as unpasteurized versions. Refrigerated Sauerkraut: Found in the refrigerator section of stores, this version is usually raw and unpasteurized. Because it has not been heat-treated, it retains the live probiotics that are beneficial for gut health. This type of sauerkraut continues to ferment slowly, which is why it needs to be kept refrigerated. It seems like the advice you received was pointing towards choosing the refrigerated, raw sauerkraut if you're looking for the benefits of live probiotics. However, it might be more commonly found in the refrigerator section rather than the freezer.
Would be nice if you clarified in this video that pickles and sauerkraut and kimchi on the shelf are just pickled and do not have the fermented value of the vastly more expensive ones in the refrigerated section.
I read a post the other day not to buy Saurekraut that is out on the shelf - it said that was just pickled, not fermented!
They said buy the one that is in the freezer - is that true?
The post you read is somewhat accurate but could use some clarification. Sauerkraut can indeed be found in both shelf-stable and refrigerated forms, and there is a key difference between the two:
Shelf-Stable Sauerkraut: This type is typically pasteurized, meaning it has been heat-treated to kill any bacteria, including the beneficial probiotics that result from fermentation. This process also extends its shelf life, allowing it to be stored at room temperature. While still made from fermented cabbage, pasteurization stops the active fermentation process, so it doesn't have the same probiotic benefits as unpasteurized versions.
Refrigerated Sauerkraut: Found in the refrigerator section of stores, this version is usually raw and unpasteurized. Because it has not been heat-treated, it retains the live probiotics that are beneficial for gut health. This type of sauerkraut continues to ferment slowly, which is why it needs to be kept refrigerated.
It seems like the advice you received was pointing towards choosing the refrigerated, raw sauerkraut if you're looking for the benefits of live probiotics. However, it might be more commonly found in the refrigerator section rather than the freezer.
@@we.Sprinkle Thank you for the detailed reply - that cleared a lot of things up