Low Amine Sauerkraut

Low Amine Sauerkraut

Low Amine Sauerkraut

Anyone that knows me knows I love pickles. No… you don’t understand. I *LOVE* pickles. I almost quit my day job to go open a pickle bar.

Alas, I have wicked, weird food allergies. I’m allergic to something called “amines.” Coincidentally, my low-amine diet basically means that I have to stick to the same diet that people eat when taking MAOIs (MAO-inhibitors). If I go over my threshold for how many amines I can handle in a day, my joints break. They just fall apart and explode. It’s awful.

So I’ve been working on how to devise a “pickle” that isn’t actually pickled.  I’ve come up with one. It’s delicious.

It’s certainly not the same, but it’s a fair “de-ouched” sauerkraut. Also, it works well served as a side with rice (as in Japanese rice dishes), whether or not you need to be on a low-amine diet.

Quarter head of large green cabbage

Several Tbsp salt

1 Tbsp vinegar (your preference, but I use half white and half apple cider vinegar… OR, use a vinegar substitute)

1-2 Tbsp water

  • Chop cabbage into “sauerkraut” style bits (or however you’d prefer them served). If you cut into large chunks, it will take longer.
  • In a large bowl, add cabbage, a generous amount of salt, and a tablespoon or two of water.
  • Break cabbage apart completely with your hands, while rubbing in the salt. It should feel well coated.
  • Allow mixture to stand, room temperature, for 20 minutes.
  • Mix cabbage well and ensure it is turned over and well coated. Gently compact the cabbage into the bottom of the bowl.
  • Let stand for another 20 minutes.
  • By now the cabbage should have a “bouncy” texture to it, instead of the crisp texture that it had before. However, it should still have some crispness. You don’t want it flacid.
  • Rinse well and repeat three times, gently squeezing out excess water.
  • After the third rinse, allow cabbage to sit in water for 20-30 minutes (in the fridge, if possible).
  • Rinse again. It should have a palatable amount of saltiness to it, but not too much. If too salty, squeeze water out again more firmly and repeat soaking process until cabbage is desalinated enough that you’ll eat it. No sense in making sauerkraut if you won’t eat it!
  • Drain out water completely and firmly squeeze out all excess liquid.
  • Drizzle vinegar over the top and mix well so that all the cabbage is well coated.
  • Serve your delicious low amine sauerkraut on whatever you want.
Very Low Amine: cabbage, salt, water
Low Amine: vinegar substitutes
Very High Amine: vinegar
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2 CommentsLeave a comment

  1. Hi, do you have a facebook fan page for your blog?

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