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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Sauerkraut, Day 3

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Miss something? Go back to [url="http://theliberatedkitchenpdx.com/basics/sauerkraut/"]Day 1[/url] or [url="http://theliberatedkitchenpdx.com/basics/sauerkraut-day-2/"]Day 2[/url].

Day 3 is pretty boring. Check your kraut. Make sure the water level is right. If it's too high, pour some water out of the pint mason jar. Too low, either push down on the jar or add a little brine (1 c water to 1 T salt).

Give it a good sniff. Smells like cabbage, huh? Give the friendlies a couple days to really get to work. It will start smelling sour pretty soon and lose that cabbagy aroma. Since I keep the house around 60 degrees F, my sauerkraut can take weeks to ferment. Which is good. The slower it ferments, the longer the kraut will stay good. In the warmer months, it may only take a few days. [b]Let your nose and your salivary glands be your guides[/b]. When the kraut stings your nose just a little (in a good way) and your salivary glands give a little tingle, it's time to taste.

Taste just a little bit. It's hard to know whether it's done or not if you don't have much experience with homemade kraut. When in doubt, give it another day or two and see if it gets better. It's easy to fret over whether or not your kraut is done. Resist that urge! There are just too many variables to set a certain time limit on your kraut.

Sauerkraut is a pretty forgiving ferment. If it tastes good, eat it. If it gives you terrible gas, let it ferment longer.

[url="http://theliberatedkitchenpdx.com/basics/sauerkraut-day-4/"]Day 4[/url] is tomorrow!
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