Today I guest post on Food Renegade: The 3 Biggest Fermenting Mistakes You’re Already Making.
Here is an excerpt:
Like all the other fermenting “experts” in the blogging world, I am not a scientist. Like them, I don’t have a degree. What you’re about to read comes from my thorough research in writing The Science Behind Sauerkraut Fermentation and my personal experience during my extensive sauerkraut experiment.
After the many comments on my blog posts during the Sauerkraut Survivor series, and the e-mails I received directly, I’ve come up with a list of the three biggest fermenting mistakes people make – and ones you’re probably making right now.
Mistake #1: You refrigerate your ferment 3-10 days after you pack your jar
This is the biggest mistake I see people making — not leaving their ferment on their counter longer before transferring to cold storage. If you want maximum probiotics in your sauerkraut (and I think we all do!), you’ll want to let your ferment go through the three stages of fermentation. This is particularly important if you are trying to heal your gut.
In a temperature of 65 – 72 degrees the first stage bacteria, Leuconostoc mesenteroides, are happiest. This is the average temperature in your home, which works out well. At this temp, the first stage bacteria kick in around day 3 and lasts until day 7.
Refrigeration slows down food spoilage; I think we all know this. In the case of fermenting, you are also slowing down the bacterial action. The LABs (lactic-acid producing bacteria) dislike cold, and they cannot truly thrive in it (read: prolifically reproduce). So, you want to leave your sauerkraut out a minimum of four weeks to give time for your sauerkraut to go through all three bacteria stages.
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proud contributor |
| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
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