I added the probiotics because I wanted specific kinds of bacteria the good ones... I also don't want to pay for expensive probiotic supplements... the same reason I added the celery juice to it... It seems to be successful according to two friends who are most critical
current weight: 147.0
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I've made homemade sauerkraut, and it is delicious!!!! Love it!
She woke up one morning and threw away all her excuses... ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ UPCOMING RACES: Aug 29, 2015: Murky Mile Open Water Race Sep 13, 2015: Tri for Sight Sprint Tri Oct 11, 2015: Iron Horse Half Marathon Oct 18, 2015: Columbus Half Nov 14, 2015: Renfro Rock N Run Half
Coincidentally, I found this recipe this morning before reading your post and thought that I would try it adding some other vegetables to the cabbage: kgi.org/recipes/home-made-sauerkraut
I don't think I will add probiotics since fermenting will make them, but I do have some whey saved from my homemade yogurt which I may add (I usually just use it to water my rhododendrums or as a substitue for buttermilk). Then again, maybe I'll just make the recipe as is, the first time.
I made my first batch of fermented vegetables... I added 3 kinds of probiotics and whey from my yogurt. I added freeze dried probiotics. and a 30 billion probiotic cap and another kind... small amounts of etch... I followed Dr. Mercola and Caroline B recommendations and juiced a bunch of celery to give it some liquid. I used a whole cabbage, half a red cabbage, bunch of broccoli a head of cauliflower , 4 to 6 carrots, some ginger a fist full, and a small onion, a red pepper, kale, and some wild apples... mostly things went through the food processor.. I used a ceramic crock pot and then put it in jars after about 5 day... tastes okay.
apparently if made with good probiotics it about an oz is several trillion probiotics compared to my supplement which is only 30 billion.
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