Reply To: Fermented vegetables?

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I would be suspicious of the benefits of any cultured vegetables sold in supermarkets because in order to make them shelf-stable, there has to be a pasteurization process. The key point about cultured foods is that they are alive.

A good website that sells starter cultures so that you can start making them yourself is
For further reading, Sally Fallon’s “Nourishing Traditions” and Sandor Katz’s “Wild Fermentation” are both exceptional.