Lactic acid bacteria, (LAB) the work-horses of lacto-fermented foods, have very complex nutritional needs, including the need for minerals.
“…investigations have shown that potassium is required for growth of Streptococcus faecalis, and Lactobacillus casei, while magnesium and manganese are essential for growth of Lactobacillus plantarum and is Lactobacillus casein, and various other lactic acid bacteria.” Orla-Jensen, S., K. Danske Vidensk. Selak., Biol. Skrifter, 2, No. 3, 1943
Minerals increase the strength and power of the LAB. And one of the best, most traditional, time-honored sources of minerals has always been salt – ocean brine or rock salt.
|by Kathleen in Tips | Permalink|
Did you know...
Ancient civilizations used the brine (Latin: salsilago; Spanish: muria) from salt-evaporating ponds, for creating fermented foods. Egyptians pickled fish, while Greeks and Romans pickled olives, cheese and meat. Greek & Romans Antiquities
—Salt Pond Brine
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana