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...
Probiotics are defined by the World Health Organization (WHO) as living microorganisms, or good bacteria, which when administered in adequate amounts, confer a health benefit on the host.
—Probiotics - Living Organism
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!