Lactobacillus Planatarus

[joboo]

First off I have to say cultured vegetables are not only super foods, they are without question...medicine.

Raw unpasteurized organic sauerkraut is the go to item for getting LP. SK is very easy to make, and the results on the digestive system range from remarkable to utopian bliss.

The short list is that you now digest more nutrients from your food, greatly boost your immune system, heal and strengthen the gut wall (see leaky gut syndrome), burn out all bad bacteria, and pathogens from your digestive tract.



"L. plantarum is one of the most important bacteria in our systems because it is generally immune to antibiotics."

"An effective treatment for irritable bowel syndrome (IBS), Crohn’s disease, and colitis. It has the ability to destroy pathogens and to preserve critical nutrients, vitamins, and antioxidants.
It has also shown the rare ability to produce L. lysine, a beneficial amino acid. One of the most exciting uses for Lactobacillus plantarum involves using it to deliver therapeutic compounds and proteins to the body."
http://probiotic.org/lactobacillus-plantarum.htm


DIY Sauerkraut...

About as simple as it gets.

-Cut up cabbage
-Add salt
-Pound it for a few mins
-Add to jar making sure to keep everything submerged
-65-72 deg F for two weeks

After cutting cabbage up with a knife, I like to use a large can of unopened tomato juice to pound down the cabbage in a large flat bottomed pot (5 mins). I use 1 tsp of non iodized sea salt per pound of cabbage. Press down firmly into jars using a leaf and a shot glass, etc.. on top to keep everything submerged. Keep at 65 deg F for two weeks. If you have to use to water to fully submerge the cabbage, make sure no chlorine.



http://www.wedlinydomowe.com/public/images/sauerkraut/sauerkraut-graph.jpg

http://www.wedlinydomowe.com/food-preserving/sauerkraut/fermentation-sauerkraut

[Shami-Amourae]

Looks like I'm not the only one who thinks this now.

:D

[Hatha Sunahara]

I wonder if you get the same effect from kimchi. I've made sauerkraut many times. Lately, I've used red cabbage and it's great. I love fermented foods. I have a book called Wild Fermentation by Sandor Elix Katz that has a lot of recipes for fermented foods. Here is the Web Site for this book:

http://www.wildfermentation.com/wild-fermentation/

I like sauerkraut a lot, but I like Kimchi even more because it is more complex, and has a number of veggies and spices in it. Best sauerkraut I ever made was when I put onion slices in it. Next I'm going to try finely sliced green onions in the kraut. And maybe adding fish sauce to it.


Hatha

[joboo]

10 reasons to take a probiotic daily

http://www.naturalnews.com/036419_probiotics_immunity_bacteria.html

"Probiotic intake for overall good health has been underestimated by even the alternative health community. The fact is that gut bacteria greatly affects both overall physical and mental health.

There are 400 to 500 species of bacteria residing in your gut or gastrointestinal (GI) tract, which if opened up and laid out flat would cover a tennis court. If placed on a scale, your GI tract bacteria would weigh in at three pounds.

Probiotic bacteria have many more functions than digestion. They trigger immune system reactions throughout the body, including activating T-cells.

Good bacteria need to comprise 85 percent of the intestinal flora while allowing the remaining 15 percent to be pathogenic. Two-thirds or more of the immune system relies on this. (Source 1 below)

You can supplement probiotics with the best supplement online or from a health food store. This is critical if you've gone a round or two with antibiotics for whatever reason. But you have to know what to look for and how to avoid being deceived. (Source 2 below)

Another method of taking in probiotics is through fermented foods, such as sauerkraut, miso, kimchi, or any other fermented food you can purchase or make yourself. Milk kefir and water kefir are excellent sources of probiotics that can be consumed daily.

Making your own milk or water kefir is not difficult once you get the "starter grains," which can be ordered online or procured from someone in a local Weston A Price Foundation chapter.

A list of YouTube video demos for milk kefirs is in source 3 below, while you can watch water kefir videos from source 4 below.

Ten reasons to consume probiotics

(1) Enhance immunity - a double-blind clinical test involving patients in intensive care proved that viable (alive) probiotics prevented multiple organ dysfunction syndrome (MODS), the number one cause of mortality among intensive care patients. (Source 5 below)

If probiotics can do this, what can they do to prevent chronic flues and colds and allergies?

(2) The immune protection of mother's milk is enhanced if the mother takes probiotics during or before pregnancy. If breast feeding is impossible, then adding probiotics and prebiotics (what probiotic bacteria feed on) to a baby formula free from fluoridated water and sweeteners can be tried.

(3) Probiotics can reverse ulcers, irritable bowel syndrome, Crohn's disease, ulcerative colitis, inflammatory bowel disease, and other gut inflammations that occur from a lack of sufficient probiotics.

(4) Celiac disease or gluten sensitivity (GS) symptoms are handled by adding probiotics.

(5) Processed foods and low fiber diets allow the pathogenic bacteria to overwhelm the good guys and diminish colon function. It's important to add probiotics even if you drop the standard American diet (SAD).

(6) When pathogenic bacteria upset the 85/15 balance of probiotic to bad bacteria, yeast infections such as Candida flourish.

(7) A healthy gut flora balance helps prevent cancer by nourishing enzymes that inhibit tumor production throughout the body.

(8) Sufficient probiotic intestinal flora prevents radiation damage from X-rays and CT scans to the large and small intestines.

(9) GMOs are used in many processed foods and antibiotics are in lots of our non-organic meat and dairy products. They both destroy probiotic bacteria, making it necessary to add probiotic materials back if you've had any of those foods.

(10) Dr. Natasha Campbell-Mcbride discovered how to cure her son of autism through a diet that restored his probiotic levels and heal his inflammatory conditions. She developed GAPS, gut and psychology syndrome, confirming the connection with gut health and mental health. (Source 6 below)"

[Hatha Sunahara]

If you want to drop the Standard American Diet, it is a good idea to clean yourself out before you adopt a healthier eating regimen. You can do that by fasting, or by a number of cleanses that limit intake only to foods that flush you out, like lemons and fruit juices. You can also use a colon cleanser, usually consisting of psyllium husk powder and ground flax seeds. That would further reduce the pathogenic bacteria in your gut. It also helps to eat alkalizing foods, and avoid acidifying foods. I have heard that 70+% of your immune system resides in your gut.


Hatha

[FreeEnergy]

I am seeing lots of probiotics in my neighborhood CVS. They are not cheap, but take a primary shelving spot. Looks like people are waking up to it.


Have to be careful which cabbages you buy, lots of nitrates in some.

[Awoke]

OK I am a noob.

You're basically letting cabbage spoil in water for two weeks at room temperature. This is safe?

[Cebu_4_2]

OK I am a noob.

You're basically letting cabbage spoil in water for two weeks at room temperature. This is safe?

Just don't sound right does it?

[Cebu_4_2]

Lactobacillus plantarum is a widespread member of the genus Lactobacillus (https://en.wikipedia.org/wiki/Lactobacillus), commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (https://en.wikipedia.org/wiki/Saliva) (from which it was first isolated). It has the ability to liquefy gelatin (https://en.wikipedia.org/wiki/Gelatin).[1] (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#cite_note-0) L. plantarum has one of the largest genomes (https://en.wikipedia.org/wiki/Genome) known among the lactic acid bacteria (https://en.wikipedia.org/wiki/Lactic_acid_bacteria) and is a very flexible and versatile species.


Contents


1 Metabolism (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Metabolism)
2 Products (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Products)

2.1 Silage (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Silage)
2.2 Food Products (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Food_Products)
2.3 Therapeutics (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Therapeutics)
2.4 Antimicrobial Property (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Antimicrobial_Property)


3 Biochemistry (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Biochemistry)
4 References (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#References)
5 Further reading (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#Further_reading)
6 External links (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#External_links)




Metabolism L. plantarum is a Gram-positive (https://en.wikipedia.org/wiki/Gram-positive) aerotolerant (https://en.wikipedia.org/wiki/Aerotolerant) bacteria that grows at 15 °C (59 °F) but not at 45 °C (113 °F), and produces both isomers of lactic acid (https://en.wikipedia.org/wiki/Lactic_acid) (D and L (https://en.wikipedia.org/wiki/Levorotation_and_dextrorotation)). This species and related lactobacilli are unusual in that they can respire oxygen but have no respiratory chain (https://en.wikipedia.org/wiki/Respiratory_chain) or cytochromes (https://en.wikipedia.org/wiki/Cytochrome) — the consumed oxygen ultimately ends up as hydrogen peroxide (https://en.wikipedia.org/wiki/Hydrogen_peroxide). The peroxide, it is presumed, acts as a weapon to exclude competing bacteria from the food source. In place of the protective enzyme superoxide dismutase (https://en.wikipedia.org/wiki/Superoxide_dismutase) present in almost all other oxygen-tolerant cells, this organism accumulates millimolar quantities of manganese polyphosphate (https://en.wikipedia.org/wiki/Manganese). Manganese is also used by L. plantarum in a pseudo-catalase (https://en.wikipedia.org/wiki/Catalase) to lower reactive oxygen levels. Because the chemistry by which manganese complexes protect the cells from oxygen damage is subverted by iron (https://en.wikipedia.org/wiki/Iron), these cells contain virtually no iron atoms; in contrast, a cell of Escherichia coli (https://en.wikipedia.org/wiki/Escherichia_coli) of comparable volume contains over one million iron atoms. Because of this L. plantarum cannot be used to produce active enzymes that require a heme complex (https://en.wikipedia.org/wiki/Heme) such as true catalases.
Lactobacillus plantarum, like many lactobacillus species, can be cultured using MRS (https://en.wikipedia.org/wiki/MRS_agar) media.
Products Silage Lactobacillus plantarum is the most common bacterium used in silage (https://en.wikipedia.org/wiki/Silage) inoculants. During the anaerobic conditions of ensilage, these organisms quickly dominate the microbial population, and, within 48 hours, they begin to produce lactic and acetic acids via the Embden-Meyerhof Pathway (https://en.wikipedia.org/wiki/Glycolysis), further diminishing their competition. Under these conditions, L. plantarum strains producing high levels of heterologous proteins have been found to remain highly competitive. This quality could allow this species to be utilized as an effective biological pretreatment for lignocellulosic biomass.
Food Products L. plantarum is commonly found in many fermented food products including sauerkraut (https://en.wikipedia.org/wiki/Sauerkraut), pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough, and other fermented plant material, and also some cheeses, fermented sausages, and stockfish (https://en.wikipedia.org/wiki/Stockfish). The high levels of this organism in food also makes it an ideal candidate for the development of probiotics. In Juana Frias et al.(2008)'s study, L. plantarum has been applied to reduce the allergenicity of soy flour. The result showed that, compared to other microbes, L. plantarum-fermented soy flour showed the highest reduction in IgE immunoreactivity (96–99%), depending upon the sensitivity of the plasma used. L. plantarum is also found in dadiah (https://en.wikipedia.org/wiki/Dadiah), a traditional fermented buffalo milk of Minangkabau (https://en.wikipedia.org/wiki/Minangkabau) tribe, Indonesia (https://en.wikipedia.org/wiki/Indonesia).[2] (https://en.wikipedia.org/wiki/Lactobacillus_plantarum#cite_note-Nybom-1)
Therapeutics The ability of L. plantarum to survive in the human gastro-intestinal tract makes it a possible in vivo delivery vehicle for therapeutic compounds or proteins.
Antimicrobial Property The ability of L. plantarum to produce antimicrobial substances helps them survive in the gastro-intestinal tract of humans. The antimicrobial substances produced have shown significant effect on Gram-positive and Gram-negative bacteria.

[BrewTech]

OK I am a noob.

You're basically letting cabbage spoil in water for two weeks at room temperature. This is safe?

It's a wild fermentation using Lacto. Brewers do it all the time.

The reason why Belgian lambics are so famous is that the local wild bacterias and yeast are of a strain that develop great flavors, and only occur naturally in that area.

Most pathogens cannot survive fermentation (at least in beer).

The wife has been making kombucha lately... become quite the brewer in her own right!

[FreeEnergy]

You're basically letting cabbage spoil in water for two weeks at room temperature. This is safe?

Saurekraut is one of the ultimate survival foods. During WW2, armies on both sides (German, Soviet) , and lots of common folk lived on it.

Don't add vinegar.

[FreeEnergy]

Additions to recipes:

1. You can add carrots (use grater) or cranberries.

2. Put a heavy object on top of cabbage to let the juice out. A good size stone will do.

[Awoke]

Thanks for the replies everyone.

So just mash it up and throw it in water and put a lid on it and leave it for two weeks?
Seriously?

I feel like I am missing something.

[joboo]

Thanks for the replies everyone.

So just mash it up and throw it in water and put a lid on it and leave it for two weeks?
Seriously?

I feel like I am missing something.

Adding the salt, and mashing it up releases the juice from the cabbage. This should hopefully produce enough juice to keep everything submerged. If not, add some water. The rest is proper temperature, and time. You can add juice from a previous batch instead of water as this will speed up the fermentation.

[Awoke]

And absolutely no threat of botulism or anything?

(Sorry, too lazy to research, but too interested to stop asking questions)

[joboo]

And absolutely no threat of botulism or anything?

(Sorry, too lazy to research, but too interested to stop asking questions)

The salt prevents the bad bacteria from growing, and allows good the bacteria in the cabbage to take over.

A little bit of Sauerkraut on the side helps every meal digest so well. I've noticed fantastic results so far.

[FreeEnergy]

And absolutely no threat of botulism or anything?

(Sorry, too lazy to research, but too interested to stop asking questions)

Awoke, none.

You don't even have to put a lid on it, it's best to mash it up with you hands, add salt, put a heavy object on top for it to let more juice out. Needs proper amount of salt, it is essentially a preservative, and the process forms a lactic acid..something like that, which is also preservative.

When it is done after a couple of weeks, put it in glass jars (plastic ok, but you know...) and in a freezer or a cold basement.

Did I mention 2 armies were living basically on it through the whole WW2? Also, in countries with long winter (Russia, Canada) people make it for preps, store and eat throughout winter.

Have been eating home made product like that since early childhood.

[Awoke]

Thanks FreeEnergy. Last question then:

If you are cutting it up, then mashing it up, then canning it in its own juices, why bother with putting a heavy object on it to get the liquid out to begin with?

Same disclaimer applies:


(Sorry, too lazy to research, but too interested to stop asking questions)

[FreeEnergy]

Because when you mash it breaks the leaves and some juice comes out, but usually not all. Additional weight gets more of a juice out and also makes the final product softer and actually crunchier, I think (you'll hear a crunch when you eat them).

[Shami-Amourae]

Thanks for the replies everyone.

So just mash it up and throw it in water and put a lid on it and leave it for two weeks?
Seriously?

I feel like I am missing something.

I posted an article on the method outlined by the Weston A. Price Foundation in my post here:
http://gold-silver.us/forum/showthread.php?61159-Raw-Lacto-Fermented-Sauerkraut

The reason this method is so good compared to others is since it uses whey from raw milk as a starter culture. This gives you a full spectrum of probiotic bacteria, and it only takes 3-4 days to ferment to the proper amount. So this method is quick and high quality essentially.

I developed my own method to make sauerkraut with trial and error using mason jars. Some people buy fermentation crocks once they get hardcore with this stuff:
http://ecx.images-amazon.com/images/I/41D6CrNXykL._SL500_AA300_.jpg
http://www.amazon.com/TSM-Products-Fermentation-Liter-capacity/dp/B002UUT4CI/

I've been thinking of getting of of these, but I've been using the large, wide-mouth mason jars. Twice a day I'd use a metal skewer (like for a shish kabobs), and poke out the air bubbles as much as I could. I did this since the volume of the air bubbles in the mason jar forced the liquid to expand and escape from the top (no matter HOW tightly you put the mason jar lid.) So I found it best to screw the lid on the mason jar lightly, and then poke at the air bubbles twice a day so the mason jar didn't overflow. If it's your first time I recommend you put something below the mason jar incase liquid does expand over, so it catches it. I think you need to practice and use your best judgement since your climate, elevation, temperature, and humidity probably all play factors on how it "grows", since it's really alive.

[Shami-Amourae]

OK I am a noob.

You're basically letting cabbage spoil in water for two weeks at room temperature. This is safe?

Lacto-fermentation is one of the healthiest, safest, and oldest food preparation/preservation methods on the planet. It's been used by pretty much all cultures if you look back far enough. What happened was the pasteurization revolution, which has benefits for longterm food preservation with canning. The problem was people thought this was the absolute solution, and it wasn't. It just makes your food dead. Personally I think there is a conspiracy with the TPTB to keep everything pasteurized since you get so much health benefits from fermented foods. It's literally a food that's a medicine in itself.

This extends to the whole raw milk versus pasteurized milk debate. People get lactose intolerance from drinking pasteurized milk. What people don't know is there's live enzymes in raw milk that are meant to break down lactose, but they are killed off in the pasteurization process. This means that you only get lactose intolerance from pasteurized milk, not raw milk. In fact if you drink raw milk for a while, the lactose breaking down enzymes will train your body to break them down on your own. So if you drink raw milk, you can drink pasteurized milk to no health issues. TPTB actually want to feed you poison when common sense and all the real scientific research consistently proves them wrong. Sorry for my raw milk tangent, but I think it's part of this issue as well.

[Shami-Amourae]

And absolutely no threat of botulism or anything?

(Sorry, too lazy to research, but too interested to stop asking questions)


Botulism comes from dented cans typically. It's been mostly eradicated since most cans these days are designed in a way to minimize the possibility of this. A rule of thumb with botulism is to throw out any cans that are dented since you are at some risk of getting botulism (it's small though.)

Keep in mind you're growing probiotic bacteria with this process, so any bad bacteria will be eaten up by the good ones if you do it properly. Personally I think it's one of the safest food preparation methods I've worked with, and I come from the culinary industry and I'm classically trained (preparing and serving raw seafood is probably the scariest for me.) These food fermentation processes are common in the East, but considered conspiracy theory in the West. The FDA apparently knows more than thousands of years of tradition.

[Osiris]

I am seeing lots of probiotics in my neighborhood CVS. They are not cheap, but take a primary shelving spot. Looks like people are waking up to it.


Have to be careful which cabbages you buy, lots of nitrates in some.

Probiotics is probably the one thing you shouldn't go cheap on!!! From the research I have done and the experience I have had you should get one with many strains and take atleast 80-100 billion units a day. When I do it the way I should I feel so much better. It is obvious on the days I do take them that I feel great compared to the days I don't. Not that I feel bad, just not as good.

Thanks everyone for all the great info in here!

[beefsteak]

Helen and I have found that there is one probiotic advocate which states there are brands that promise 80-100billion beasties a day, but that is only what is claimed to be in them at the point of manufacture.

And the same probiotic advocate states that those enormous numbers are not what actually arrives at the consumer's home when the purchase is completed.

This particular probiotic advocate states there is only one probiotic supplement which guarantees 7,250 billion beasties when it actually arrives in the consumer's hands.

The 7.25B beasties (guaranteed) ones (14 varieties) sport a price tag of $13 dollars per jar of 90 in veggie caps.

The 50B beasties (non-guaranteed) ones (same 13 of 14 varieties tallied above) sport a price tag of $23-39 depending upon vendor purchased from.

I've personally seen them in the health food stores in the 100B beasties PLUS for $60 for 100B ON UP!!!

Yes, both brands mentioned above must be refrigerated until consumed.

Hope this information helps someone.


beefsteak

[Osiris]

Helen and I have found that there is one probiotic advocate which states there are brands that promise 80-100billion beasties a day, but that is only what is claimed to be in them at the point of manufacture.

And the same probiotic advocate states that those enormous numbers are not what actually arrives at the consumer's home when the purchase is completed.

This particular probiotic advocate states there is only one probiotic supplement which guarantees 7,250 billion beasties when it actually arrives in the consumer's hands.

The 7.25B beasties (guaranteed) ones (14 varieties) sport a price tag of $13 dollars per jar of 90 in veggie caps.

The 50B beasties (non-guaranteed) ones (same 13 of 14 varieties tallied above) sport a price tag of $23-39 depending upon vendor purchased from.

I've personally seen them in the health food stores in the 100B beasties PLUS for $60 for 100B ON UP!!!

Yes, both brands mentioned above must be refrigerated until consumed.

Hope this information helps someone.


beefsteak

Do you have a link? Maybe I'm missing something but I'm not sure what brand you are talking about.

[beefsteak]

Osiris,

I didn't know if it is okay to post branded products on here. Helen and I are consumers only, and have no financial interest one way or the other.

PM Sent.


beefsteak

[Hatha Sunahara]

Awoke--have you ever heard of kefir? This is another good source of probiotics. It is fermented milk. You get a culture of Kefir, and put it in a gallon of milk, and let it ferment for a few days at room temperature. When it's just right, you strain out the culture and put it in the fridge and start drinking it. No bad bacteria forms. And it takes like watery greek yogurt. This is an excellent source of probiotics.


Hatha

[Skirnir_]

I ordered some kimchi from Granny Choe; it will be arriving today.

[Awoke]

I haven't heard of Kefir, Hatha. Thanks for the info. Interesting.



Botulism comes from dented cans typically. It's been mostly eradicated since most cans these days are designed in a way to minimize the possibility of this. A rule of thumb with botulism is to throw out any cans that are dented since you are at some risk of getting botulism (it's small though.)

Keep in mind you're growing probiotic bacteria with this process, so any bad bacteria will be eaten up by the good ones if you do it properly. Personally I think it's one of the safest food preparation methods I've worked with, and I come from the culinary industry and I'm classically trained (preparing and serving raw seafood is probably the scariest for me.) These food fermentation processes are common in the East, but considered conspiracy theory in the West. The FDA apparently knows more than thousands of years of tradition.

Tin cans are not the source of botulism bro. The dent in the can allows for the botulism spores to mature if they are already in there.


Because when you mash it breaks the leaves and some juice comes out, but usually not all. Additional weight gets more of a juice out and also makes the final product softer and actually crunchier, I think (you'll hear a crunch when you eat them).

So after chopping, then mashing, then pressing the cabbage, you basically throw it in a jar with the same juices you just pressed out?

Shit man, I feel like I am still missing something.



When it comes to foods, I am pretty cautious. I might try this sourkraut thing if I feel I really understand it, but the other stuff I am not sure about. I have been inculcated with the thought that everything must remain refridgerated or it will spoil and become a source of nasties that could kill you.

[FreeEnergy]

Awoke--have you ever heard of kefir? This is another good source of probiotics. It is fermented milk. You get a culture of Kefir, and put it in a gallon of milk, and let it ferment for a few days at room temperature.

I'm buying kefir from local ethnic food store. Excellent stuff.



So after chopping, then mashing, then pressing the cabbage, you basically throw it in a jar with the same juices you just pressed out?

Shit man, I feel like I am still missing something.


Shami Amourae already answered that.
http://en.wikipedia.org/wiki/Sauerkraut

Yes, same juices. I use a deep, wide pot (disclaimer : I rarely do it myself now, it is easier to purchase in my local food store). As you cut cabbage, add salt to each batch that you can mash. Mash each batch. mix with carrots and cranberries (optional), add some cumin (optional). Put it in a pot, heavy object on top. It'll start fermenting, you can use Shami's method of letting air out every day or so (poke with a stick). That's it.

It may overflow with juice, so put something underneath the pot, or remove some juice daily.

After it is done, put in air tight container - glass or plastic with a lid, and store in cool place. Because I usually don't have too much of it, I store in a fridge. A cold basement will also work.

[TheNocturnalEgyptian]

Just bought a bunch of kimchi from a korean grocery store.

[mick silver]

i have about 4 cases in the cellar right now . i dont make the Sauerkraut i just grow the cabbage and give it to mom she does the hard part . also there nothing better then home can tomato for veg soup and chilli

[FreeEnergy]

I've seen home-made sour: sauerkraut, tomatoes, cucumbers, peppers, water melons.


TheNocturnalEgyptian, I think I've tried kimchi, don't remember what type, there's more variety than cabbage. Let us know if you like it!

[joboo]

Just a reminder to get on this if you haven't already. This is miracle food.

Just processed 15lbs yesterday, as this stuff disappears fast in my house.

Consider red cabbage for more phytonutrients.

I bought some raw organic sauerkraut in the store yesterday (ridiculously expensive btw), and it tasted like crap compared to the homemade version. For some reason I'm getting a really nice warm malty aftertaste in mine. Mmmm.

The 1 teaspoon of salt per pound is working out well for me. Unless you want to reweigh, (or you grow your own) keep your receipt, as the weights are printed on it.

edit: Almost forgot Shami has a thread on this as well.

http://gold-silver.us/forum/showthread.php?61159-Raw-Lacto-Fermented-Sauerkraut&highlight=lacto

[steyr_m]

An addendum to this thread is to go to the Library and get [or buy like I did] Wild Fermentation by Sandor Katz. It is a wealth of information. I'll send scanned pages for anyone who is low on $$$$ if wanted....

[TheNocturnalEgyptian]

I finished my jar of kimchi. When I opened it, it burped at me as the carbonation rose to the top. I ate some on an empty stomache and felt a little drunk for 10 seconds before it passed. Goooood stuff.


I eat Korean Soontofu 1-4 times a month.

You can see the raw kimchi in the top right of the picture.

Red soup, spicy, with egg, vegetables, beef or seafood, and tofu. served with bean sprouts, kimchi, a fried fish, rice, and other various side dishes.

https://d294fov128l8bc.cloudfront.net/t:420x420C/$/foods/photos/a0df0544298011e08156fefd4acffbb4/original_1305606802.jpg



Because of this thread, I have started to look into probiotics more seriously. I am realizing that even with my many good habits, I was and am pretty out of balance. My first trial probiotic just came in the mail yesterday - "Garden of Life Brand Probiotic Formula"

Most restaurants will let you buy professionally made fermented products from them. Any Korean eatery will be proud to sell you a jar of kimchi, for example.

[Shami-Amourae]

You can download a copy of Sally Fallon's Nourishing Traditions book here:
http://pdfcast.org/pdf/nourishing-traditions

(http://www.sendspace.com/file/lb5arz)
Also, make sure you're getting the organic cabbage when you shop. It's usually a lot smaller. Personally I prefer the red cabbage over the green cabbage. It seems to hold up more, and have a more robust flavor. I eat it daily, Hell, I just had some a half hour ago. It tastes wonderful.

[joboo]

Here's another really good source of info:

http://www.nourishingtreasures.com/index.php/2012/05/15/the-science-behind-sauerkraut-fermentation/

http://www.nourishingtreasures.com/index.php/2012/07/03/sauerkraut-survivor-final-report/

Tons of good practical info there.


Edit: Wow NE..those pics look delicious!