15 Jul 17
Our gut contains more bacteria than our body has cells. Good bacteria makes us healthier and bad bacteria makes us sick.
Modern diets do not contain good bacteria food. Modern foods are designed to be sterilized, having a long shelf life.
My wife has been using probiotics to help contol intestinal issues. After we started fermenting foods she no longer needs the store bought probiotics.
Kefir is very easy to ferment and makes milk better for you. The bacteria and yeast consume sugar in the milk, predigesting it for you as well as adding the beneficial bacteria and yeast to your gut. Just add some kefir grains to milk and let it sit on the counter.
Sauerkraut is also very easy to make, just cut up cabbage, salt it and cram it into a jar. Let it sit for 4 or more weeks, burping the jar each day and eat.
Salt is the key, I'm using kosher salt but when I run out kosher, I will try some sort of sea salt.
Make sure to eat it without cooking it because heat kills the bacteria.
15 Jul 17
Originally posted by EladarThat depends very much on what exactly you eat. Yogurt, for example typically has bacteria in I believe.
Modern diets do not contain good bacteria food.
Also, in most cases you don't need a continuous supply of bacteria. As long as you stay away from antibiotics except when you really need them, you should be fine.
15 Jul 17
Originally posted by twhiteheadStore bought yogurt is usually loaded with sugar and is more expensive than what you can make yourself.
That depends very much on what exactly you eat. Yogurt, for example typically has bacteria in I believe.
Also, in most cases you don't need a continuous supply of bacteria. As long as you stay away from antibiotics except when you really need them, you should be fine.
Yogurt is more difficult to make than kefir and kefir has many more bacteria.
Typical diet high in sugar feeds the wrong bacteria.
Sauerkraut you buy in stores generally have no live bacteria. The kind you make at home if you wait more than amonth has as much bacteria in one serving as bottles of probiotics.
It is much more economical to ferment your own food.
15 Jul 17
Originally posted by EladarAlso a lot more dangerous. There is a reason shops sterilise a lot of the foods we buy.
It is much more economical to ferment your own food.
Although I don't deny that probiotics are good for you, they are not nearly as important as a good diet. People needing probiotics are probably eating the wrong foods generally.
Originally posted by twhiteheadA lot more dangerous? Oh how one must be a frightened individual to be a prokper serf.
Also a lot more dangerous. There is a reason shops sterilise a lot of the foods we buy.
Although I don't deny that probiotics are good for you, they are not nearly as important as a good diet. People needing probiotics are probably eating the wrong foods generally.
Btw, you can buy fermented sauerkraut with live bacteria in stores for a high price.
Killing off bacteria just makes things more shelf stable.
15 Jul 17
9 edits
Originally posted by Eladarif you unprofessionally ferment it yourself (which is what you suggested) without really knowing what you are doing, it can be, yes. You may unintentionally get a harmful kind of microbe in it if you aren't careful. What you suggest is a bad idea for amateurs.
A lot more dangerous?
A similar thing goes for amateur induced fermentation to make alcoholic drinks;
http://www.abc.net.au/local/audio/2013/06/13/3781104.htm
"...Methanol poisoning: the dangers of distilling spirits at home...
.. Authorities suspect that methanol poisoning is the cause of death and a fourth man is likely to survive with permanent eye damage ...
"
In this case, if you don't do it exactly right, you get too much methanol, not to be confused with ethanol, made in your drink making it deadly.
A lot safer to just leave it to the people who know what they are doing. The same goes for collecting wild mushrooms for consumption.
15 Jul 17
Originally posted by humyUse 2 tablespoons of good salt with each quart of cabbage and make sure you beat it up enough to release liquids.
if you unprofessionally ferment it yourself (which is what you suggested) without really knowing what you are doing, it can be, yes. You may unintentionally get a harmful kind of microbe in it if you aren't careful. What you suggest is a bad idea for amateurs. A lot safer to just leave it to the people who know what they are doing. The same goes for collecting wild mushrooms for consumption.
Cabbage submerged in salted liquid is totally safe from what I've read. You two are taljing out of your butts seeing as you know nothing about it.
16 Jul 17
Originally posted by EladarBump the jar and eat. I hope you are not referring to the jar🙂
Our gut contains more bacteria than our body has cells. Good bacteria makes us healthier and bad bacteria makes us sick.
Modern diets do not contain good bacteria food. Modern foods are designed to be sterilized, having a long shelf life.
My wife has been using probiotics to help contol intestinal issues. After we started fermenting foods she no longer ...[text shortened]... ome sort of sea salt.
Make sure to eat it without cooking it because heat kills the bacteria.
16 Jul 17
Originally posted by humyFor clarity, methanol is the major constituent in rubbing alcohol. So don't drink rubbing alcohol.
if you unprofessionally ferment it yourself (which is what you suggested) without really knowing what you are doing, it can be, yes. You may unintentionally get a harmful kind of microbe in it if you aren't careful. What you suggest is a bad idea for amateurs.
A similar thing goes for amateur induced fermentation to make alcoholic drinks;
http://www.abc.ne ...[text shortened]... eople who know what they are doing. The same goes for collecting wild mushrooms for consumption.
16 Jul 17
6 edits
Originally posted by Eladaryou were talking about fermentation and now you are talking about salting cabbage?
Cabbage submerged in salted liquid is totally safe from what I've read..
Have you changed the subject?
You do know that neither putting salt on something nor submerging it in water means 'fermenting' it, right?
I obviously said/implied nothing about salting cabbage.
16 Jul 17
Originally posted by humyMaybe you should read up on fermenting cabbage into sauerkraut.
you were talking about fermentation and now you are talking about salting cabbage?
Have you changed the subject?
You do know that neither putting salt on something nor submerging it in water means 'fermenting' it, right?
I obviously said/implied nothing about salting cabbage.
16 Jul 17
1 edit
Originally posted by EladarMaybe you should read up on what you actually said;
Maybe you should read up on fermenting cabbage into sauerkraut.
" Cabbage submerged in salted liquid is totally safe "
Of cause it is safe; I can safely submerge cabbage in lightly salted water and immediately start to boil it to eat within half an hour; I have done this many times.
16 Jul 17
Originally posted by humyHave you actually educated yourself on how to ferment sauerkraut or are you still responding out of ignorance?
Maybe you should read up on what you actually said;
" Cabbage submerged in salted liquid is totally safe "
Of cause it is safe; I can safely submerge cabbage in lightly salted water and immediately start to boil it to eat within half an hour; I have done this many times.
16 Jul 17
1 edit
Originally posted by FabianFnasThere are two reasons:
The reason to sterilise a lot of the food is to increase shelf time.
1. Increasing shelf time. Because if not sterilised and on the shelf for a while, they could make you ill.
2. To kill various dangerous bugs introduced in the production process. (milk for example should be sterilised as there are some nasty diseases you can get from unsterilised milk.)
Both these reasons are related to the dangers of preparing your own food without sterilisation.