Thank you for viewing my last blog BENEFIT OF EATING FERMENTED VEGETABLE. I have received many questions directly sent to me. Therefore I would like to answer these most Frequently Asked Question in this blog: FERMENTED VEGETABLE CONTRADICTION, which I have first hand experienced with it.
How long fermented vegetable can last, will it gone bad, be contaminated?
Fermentation process has three phases:
1. Increase population, metabolize fibers, produce vitamins, lactic acid, etc.
2. Stable growth, because the concentration of “waste” to high, become toxic to the growth of the microbe, especially lactic acid.
3. One the concentration of lactic acid get too high; it becomes natural preservative, these bacteria stop growing and turn into resistant spores, waiting for the ideal environment to thrive again. That’s why we can keep fermentation vegetable very long time, and it will not go bad as long as the concentration of lactic acid high as it naturally is. That's why homemade fermented vegetable tastes very sour in comparison with commercial products.
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| Here is the label I made for my homemade Sauerkraut, just for fun! If you want to make the tag with your name on it, use www.avery.com |
As the commercial fermented vegetable, because of the pressure to be palatable, corn syrup, sugar are added, etc. To prevent these sugar fermented, have to use the preservative or pasteurization. Therefore, fermentation at home is better, guaranteed quality.
Use clean spoon every time to take a portion out of the jars. The bacteria in our saliva can contaminate the whole batch. Close tight after each use, keep in cool, dark place.
Can everybody use Fermented vegetable? Any contradiction?
For people with leaky gut problems, or low stomach acid, or long term use drugs to treat acid reflux likes antacid, proton inhibitor should not use raw fermented vegetable hasty.
The live bacteria can leak cause problems for people with leaky gut, as microbe can enter the blood stream through damaged gut lining.
These live bacteria may ferment inside the stomach of individuals, who has hypochlorhydria (low stomach acid, Stomach Ph should be 1.5-3, if it has Ph 5-7 bacteria will grow), which caused gas, bad breath. These probiotic bacterias should only be located and thrive inside your large intestine, not inside stomach. We have to heal the gut and address the problem with low stomach acid before taking raw fermentation foods.
Should people with above problem avoid fermented vegetable forever?
Individuals with the leaky gut problem or low stomach acid, acid reflux, heartburn can still eat the fermented vegetable, but you have to cook it to destroy these lives bacteria....until your condition healed. These prepare fermented vegetable to have better-absorbed nutrients than non-fermented one, this nutrition dense food will help heal the leaky gut, then we can start to introduce raw fermented food. Have you ever hear the term PREPROBIOTIC healthy supplements? It sounds very scientific name, in plain words: It mean sterilized fermented food, spores are destroyed, but the nutrition of cooked fermented food is much better absorbed.
My experiences: When I had problem with IBS ( Irritable Bowel Syndrom), every time I eat fermented vegetables like KIM CHI, SAUERKRAUT, or whatever fermented food, I had terrible reaction, vomit, diarrhea, fever, similar to E.coli infected symptom, while other people who eat same meal with me has no problem....Now I know! These symptoms are the sign of my body already infected with Candida. The good bacteria in fermented vegetable try to relocate in my intestine, and kill off harmful microbe, causing DIE-OFF symptom. That's a good sign! However, I would not advise anybody gobble raw fermented, LISTEN TO YOUR BODY, WHAT GOOD FOR OTHER PEOPLE MAY NOT GOOD FOR YOUR CURRENT CONDITION.
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| Successfully fermented a batch of white cabbage, with plenty juice on top. No sign of yeast and mold. |
Do not worry; it happens to me too! 'People who currently infected with Candida yeast may have trouble fermented vegetable at home. You may need to sterilize all tools, wear glove, mask, etc., make sure follow hygiene routine. Use culture starters, and ask the healthy friend help you. Or you can buy from trusted source.
My priceless experience: when I was so sick, I did not know that I was infected with Candida due to long term treatment by Antibiotics, cortisols, and synthetic hormone. I did enthusiastically try making fermented vegetable at home. However, every batch of fermented food I made had gone wrong with flimsy white fungus layers on top; even I was very careful to follow hygiene protocols of microbiology laboratories. My neighbor, a lady in her 70’s with beautiful skin and good health, clear mind, down-to-earth wisdom who didn’t have too much education, and knowledge of microbiology as I am, yet, she made a very yummy fermented vegetable and used them all of her life. That must be a secret to her health. She gave me this wonderful food, that I combine with other nutrients, vitamins, I totally healed myself without any medication.
Now I can make very yummy Sauerkraut, or many kinds of fermented vegetable every time because I am in perfect health now.
If you are not successful, don’t give up, seek help, educate yourself. Your health will restore soon. If I can rejuvenate my health, you can too.
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