Frequently Asked Questions
Bacteria, part of a microscope group called “microbes”, are primarily our friends, with only 8% causing harm according to a superb article, The Matrix – Life’s Supporting Systems
Fermented foods – yogurt, cheese, miso, soy sauce, bread, wine, beer, and vegetables – all need lactic acid bacteria for flavor, as well as survival! While most people are familiar with Lactobacillus acidophilus – common to yogurt, its name printed on just about every commercial yogurt container – acidophilus is only one of many lactobacillus species.
In 2007, the American Society for Microbiology announced, that in addition to the well-known lactobacillus species populating traditional sauerkraut – Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis – new species have been discovered:
“Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found.” DNA Fingerprints of Lactic Acid Bacteria in Sauerkraut
We’re a homeschooling family and have enjoyed studying the science of traditional lacto-fermented foods in our kitchen “lab”!
Did you know...
The benefits of sauerkraut and sauerkraut juice have been recognized for generations in southern Germany where the children are fed raw sauerkraut twice weekly to support their intestines.
—The Sauerkraut Book
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?