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...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
I finally got brave enough to check the Pickl-It carrots. They were fine! They smell and taste really similar to the ones we used to by from Caldwells! Amazing. Thank you!