Reply To: L. Plantarum effect on candida albicans

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Vegan Catlady;56546 wrote:


Most conventional sauerkraut (e.g Eden Organic) is heated (pasteurized) to a specific temperature to kill any living organisms that may be present. It might be tasty but it’s completely dead.

You may be able to find raw unpasteurized sauerkraut (e.g Beagle Bay) at health food stores. Thats a step up from normal store bought kraut but still not the real thing. These companies add a few basic species of lactic acid bacteria for fermentation. These species are similar to what you would find in typical store bought yogurt. They have minor benefits and are only temporary in the gut.

Organic cabbage is going to have dozens of beneficial soil based bacteria species living on it’s leaves.
Making homemade sauerkraut is the only way to do it IMO. It’s cheaper, taste better, and will recruit permanent beneficial residents in our intestines.

I ferment 5 pounds of organic cabbage every two weeks. I honestly believe this is by far the most significant part of my diet. I’ve got cabbage mastered so I’m looking into other veggies to try out.
I made homemade milk kefir for years, kombucha for months, and those don’t come even close to sauerkraut.

[h]FYI, I ordered my ferment stuff from if you are interested.[/h]


Thank you for this info.

Im a bit intimidated to try fermenting my own kraut, but I was intimidated to brew my own beer too so I think I can do this.

I might give it a try, the only place I can get organic cabbage is Wholefoods, have you ever made purple kraut before?

Beer is more difficult.

Sauerkraut = Cabbage, sea salt

Cabbage from Wholefoods would work great, lactic acid bacteria are just chilling on the leaves waiting for you to add salt and smash it. I usually mix green and purple cabbage together, its the bomb.
Fermenting different kinds of veggies (e.g green with purple Cabbage) will encourage microbial diversity. The more the merrier when fixing crippled gut flora 🙂