Saturday, January 04, 2014
Fermented vegetables: The most common fermented vegetable is sauerkraut.
Most sauerkraut you find in grocery stores, however, is pickled rather than fermented, but certain brands are still made the old-fashioned way, which uses salt as a preservative that creates an environment that is inhospitable to bad bacteria but perfect for bacteria like
Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus brevis, and Lactobacillus plantarum.
Many DIYers are now making their own fermented food products at home. (Visit CulturesforHealth.com to learn about many different types of fermented foods, along with complete instructions for fermenting vegetables at home.)