1

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Which is the best/most beneficial home fermented probiotic that i can make??

Answered on August 19, 2014
Created January 10, 2013 at 11:42 PM

I know similar questions probiotics have been asked but they tend to wonder into the supplement territory. So i am calling upon the PaleoHacks circle of knowledge for some info please. The places i have looked so far just tend to state what vitamins & minerals are present but what about the probiotics? I make my own sauerkraut i also consume natural yogurt bought from my local farm. I'm not opposed to trying other stuff & will learn to make other stuff if i need to, kraut & yogurt are full of goodness & easily obtainable but are they enough to keep my gut in good shape??, am i missing out on other strains of bacteria?? thanks in advance.

194d8e8140425057fe06202e1e5822a7

(3979)

on January 12, 2013
at 04:40 AM

I don't mix many. I just do various ferments, like a beets only ferment, and a cabbage one, and a carrot-ginger one. Those are the typical ones for me.

F0a9dea438e7943fa05da318773e785e

on January 11, 2013
at 11:12 PM

well there ya have it! :) I think it's important to stick with what works. If it ain't broke no need to fix it.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:48 PM

Cheers Chris, (nice name by the way! haha) I've been meaning to buy Sandors book for a while now, i'm studying at the moment so i may have to wait a while longer but it's next on my list along with Mark Sissons 'The Primal Connection' Thanks for your input brother.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:42 PM

Thanks Dan, i had a bad experience on my second kraut attempt, i used cabbage, onion, chilli, garlic, loads of thyme & it was erm..very flavoursome to the point where my other half could smell it on me when i walked into the room, which wasn't ideal(haha). So these days i stick to the old cabbage & carrot combination, works a treat & my kids enjoy it too. I will be doing some kefir next to add a bit of variety, it seems to get a lot of respect on here. If you have any veg combos that aern't too funky on the old breath i'll be glad to give them a try. Cheers

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:34 PM

Thank you, i will definitely be adding kefir to my kitchen.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:33 PM

I will try anything my friend, but i already have sauerkraut home ferments down to a tee! Plus i can buy decent probiotic yogurt from my local farm & was just wondering if these two alone were enough. If they are then i won't need to mess about learning to make anything else.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:30 PM

Thanks for the link Colin, i'll definitely have to try some kefir!!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on January 11, 2013
at 08:04 PM

I don't know the answer, but I know that Sandor Katz's "The Art of Fermentation" and "Wild Fermentation" offer some insight if you don't find the answer you're looking for here! I know he promotes a diet full of a variety of fermented foods, and he especially encourages people to try fermenting garlic.

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4 Answers

2
F0a9dea438e7943fa05da318773e785e

on January 11, 2013
at 07:32 PM

I think the best one is the one you will eat! If you don't like any of them in particular why make it? For me making kefir or yogurt would be the lowest on the list because they are my least favorite. Now pickles on the other hand, I can make all day and night and eat all day and night too, because I like the flavor the most. So keep that in mind as well. Cost is pretty low, IMO, for all of the above, especially if you buy and make pickles with different veggies (like peppers, cabbages, cucumbers, radishes, etc.) and buy what's in season of course.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:33 PM

I will try anything my friend, but i already have sauerkraut home ferments down to a tee! Plus i can buy decent probiotic yogurt from my local farm & was just wondering if these two alone were enough. If they are then i won't need to mess about learning to make anything else.

F0a9dea438e7943fa05da318773e785e

on January 11, 2013
at 11:12 PM

well there ya have it! :) I think it's important to stick with what works. If it ain't broke no need to fix it.

2
Ef32d6cc543a74319464e2100e5a9ffd

on January 11, 2013
at 12:35 AM

I will say that making my own water kefir has changed my life. For pennies, I make 1/2 gallon every other day and have kicked my expensive Kombucha habit. It takes literally five minutes every other day. If I go out of town, I just put it in the refrigerator until I get back. I make yoghurt and kraut/kim chi occasionally, but the kefir takes almost no effort and is delicious!

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:34 PM

Thank you, i will definitely be adding kefir to my kitchen.

2
194d8e8140425057fe06202e1e5822a7

(3979)

on January 11, 2013
at 12:17 AM

In my opinion, all lines drawn between vegetable ferments are imaginary. You can ferment practically any vegetable, so why not ferment a bunch of different ones together and get some good variety going? You could make a carrot ginger cabbage garlic beet kim chi kraut!

You will always be missing out on other strains of bacteria. The bacteria world is HUGE and multifaceted, and they're all swapping pieces of their DNA with each other (yes it's true!).

My advice is Variety > silver bullet approach

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:42 PM

Thanks Dan, i had a bad experience on my second kraut attempt, i used cabbage, onion, chilli, garlic, loads of thyme & it was erm..very flavoursome to the point where my other half could smell it on me when i walked into the room, which wasn't ideal(haha). So these days i stick to the old cabbage & carrot combination, works a treat & my kids enjoy it too. I will be doing some kefir next to add a bit of variety, it seems to get a lot of respect on here. If you have any veg combos that aern't too funky on the old breath i'll be glad to give them a try. Cheers

194d8e8140425057fe06202e1e5822a7

(3979)

on January 12, 2013
at 04:40 AM

I don't mix many. I just do various ferments, like a beets only ferment, and a cabbage one, and a carrot-ginger one. Those are the typical ones for me.

1
7a6529ea25b655132fe58d793f95547a

(2030)

on January 11, 2013
at 08:08 PM

I think you have it covered with the fermented dairy:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3064404/

Check out all the strains present in the study intro, pretty cool, I'm glad I do kefir.

C4deaa6bb01626b4569e8992890381ab

(925)

on January 11, 2013
at 10:30 PM

Thanks for the link Colin, i'll definitely have to try some kefir!!

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