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 nutrients in sauerkraut are calcium, potassium, magnesium, copper, vitamins C, K, B6 and folate, as well as numerous antioxidants.
—Sauerkraut is Nutritional!
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes