I hear a lot about the awesomeness of sauerkraut and kefir in restoring gut flora balance, but there isn't much love for pickles, which happen to be the only fermented food I like.
I just bought a jar of Bubbie's (boobies?) dill pickles, which, as I understand, contain live cultures. Is there any reason to think the cultures in pickles are less diverse/potent than those found in other fermented foods?
Unleash on me your pickle-related wisdom, people.
asked byKasra (6097)
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on October 15, 2011
at 01:51 AM
I think the chosen answer from the question you point to answers this quite well doesn't it? If your asking if lactofermentation of cabbage vs. cucumbers reduces or somehow makes the benefits less I would say no in very general terms. No less than eating a cucumber vs cabbage anyway. You should still benefit from the gut health associated with eating fermented vegetables I would assume. I will say that personally I'll be buying Wild Fermentation soon and look forward to experimenting.
on September 13, 2012
at 04:49 AM
It is Bubbie, as in buh-bee, not boobie ever. It is a yiddish word that means grandmother. For those who don't know, yiddish is a pigeon language that was for hundreds of years, spoken by the Jews of europe. I know this because I had a Bubbie. And she would not have taken kindly to being called boobie one bit! And she was not the kind of lady one would want to anger. Oh, and she served me lots and lots of pickles! Wow, something in here that I am an expert on! :)
on October 15, 2011
at 11:06 PM
I've wondered the same thing myself. I've made homemade both dill pickles and homemade sauerkraut, and the process is exactly the same — except that pickles ferment for about a week while sauerkraut ferments for several weeks before being transferred to the refrigerator. I don't know how that effects the type or number of beneficial bacteria in each.