This is something I wanted to share with those using or wanting to use sauerkraut juice in place of lemon or lime juice, or Apple Cider Vinegar (ACV) in salad dressings or other recipes. I have started making sauerkraut juice either as “excess” in jars of sauerkraut when making sauerkraut, or more so, using the scraps from leftover leaves I don’t use for kraut or leftover shreds when making it if it doesn’t fit in the jar.
For those with osteoporosis who need to retain all the minerals one has obtained, I believe it is important to do everything possible to prevent further loss of bone mineral density (BMD) that might occur from the ingestion of certain “ACIDS“. In light of these effects, I think it is best to take advantage of the alternatives.
I have found the flavor of sauerkraut juice to give a tart yet mellow and richer taste to many recipes. Tartness is a distinct flavor that makes some foods and recipes stand out and gives a fuller body to the flavor of some dishes. For example, mayonnaise, tartar sauce, and some dressings would not be what they are without the tartness we know them for.
From my last batch of cabbage for sauerkraut, I have one full pint of juice from scraps and almost as much from leftover shreds that didn’t fit into the jars when making the sauerkraut. It’s a great way to utilize the remaining portions that are not suitable for sauerkraut, as well as what might remain that one may not have room in the jars for, instead of throwing them away when it’s not enough to fill another jar.
This is just a thought for you to consider, as this is a great alternative as opposed to buying sauerkraut juice, especially organic, which can be rather expensive. Use as you would citrus juice or Apple Cider Vinegar in any recipe.
By the way – it’s also great just to drink on its own, being good for the gut!
Those desiring to make their own mayonnaise, I am providing from my Shurbs&Grubs Paleo Recipe Guide & Cookbook, a recipe to make homemade Paleo mayo. The suggestion here, of course, is to substitute the acid (lemon or vinegar) with organic sauerkraut juice. This will yield a clean mayonnaise without the harmful acids that can deplete minerals from the bones. Recipe is linked below.
shrubsandgrubs.wordpress.com/2020/06/06/paleo-mayonnaise/
Written by Douglas K. Johnson – Life, Health and Wellness Coach, Herbalist, Nutritionist, Investigative Journalist, and Author
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Naturally Better Bones 
That is a great idea! Thank You.
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That sounds YUMMY! Thanks Doug! (One of the best things I remember from living in Germany: bratwurst and sauerkraut!) 🤩 Marcia
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Would you please give your recipe for sauerkraut. Thank you for this mail. I’ve been diagnosed with osteoporosis after two years of Letrozole after a mastectomy.
Renu
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I would be happy to. But I want you to know you can access most of my material of this nature from my blog site if it is not part of my book. My recipes for sauerkraut is found on the blog site which is linked in the GUIDES of the OP group. Instructions are given with the link to tell you how to find and access the “Category Search” found at the bottom of the page. When you’re doing reading this, you might go to the very bottom and see where that is, maybe give it a try on a topic you have an interest in. Thanks for reading and for the question. Here is the link: https://toyourhealth979994037.wordpress.com/2016/02/11/how-to-make-your-own-sauerkraut/
I also have two other articles on sauerkraut you might be interested in. Just enter “sauerkraut” in the search to find them. May God bless your healing and be sure to let me know if you have more questions.
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