Tag Archives: Natural probiotics

General Guidelines For Food Fermentation and Lacto-Fermentation

Fermentation and lacto-fermentation as been around for a very long time mainly and it  means  preserving food over long periods of time when refrigeration was not available. Today many individuals are rediscovering these  methods of preserving food because the taste is amazing, but also because it’s a great way to consume probiotics.

Lacto-fermented foods are fermented by lactobacillus bacteria, which is a category of beneficial bacteria that feeds on sugar and that produces lactic acid as a byproduct. This is why lacto-fermented foods taste acidic.

Just about any vegetables and even fruits can be lacto-fermented, but fruits will need much less fermentation time as they contain much more sugar. You can play around and try all sorts of funky combinations to discover some amazing tastes. Spices and herbs are also often used extensively to give an even greater flavor to the final product. For example, sour pickles are often flavored with dill, garlic and a combination of pickling spices.

Examples of pickling spices are bay leaves, cinnamon sticks, whole cloves, whole peppercorns, coriander seeds and mustard seeds. A popular variation of Sauerkraut (lacto-fermented cabbage) is made with apples and Juniper berries.

General guidelines for lacto-fermentation

Even though the whole process might seem long and complex, fermenting food at home takes nothing but a few basic instruments and ingredients.

At its basis, most lacto-fermented foods are noting more than whole, chopped, sliced or grated vegetables placed in a brine of salt and water for a period of time at room temperature to let the beneficial bacteria develop.

* It is  important to keep in mind that the vegetables should stay submerged all along to prevent mold from forming. Lactobacillus bacteria is a facultative anaerobic category of bacteria, meaning that it doesn’t need oxygen for energy production.

If you decide to chop, slice or grate your vegetables, you should add salt as you place the cut vegetables in your chosen fermentation vessel and pound everything heavily with a potato masher to breakup the vegetables, release their juices and to eliminate any pocket of air that may form. When using whole vegetables, like with sour pickles, you’ll simply place them in your vessel and submerge them with a brine.

You’ll probably come across a lot of recipes calling for fresh whey as a starter for the ferment, but simply using salt gives out the same desired result.

What is Whey? Whey is only a way to bring more lactobacillus bacteria right at the beginning of the process, but that desired bacteria is already present on the surface of the vegetables you’re fermenting and will multiply fast enough when given the opportunity.

You don’t have to use much salt either and in fact you could even ferment food without salt, but using at least some salt prevents undesired bacteria to gain power over the lactobacillus. Using salt also helps the vegetables stay crunchy and helps draw water out of the vegetables. This extracted water can then act as the liquid for the brine. The quantity of salt to use is up to you, but 3 tablespoons per 5 pounds of vegetables is a good ratio to follow.

As an alternative to salt, you can also use a vegetable starter culture like one of those available online at a local health food store. It will ensure that only the desired bacteria ferments the food and they are not necessary at all when using salt.

The other very important element is the fermentation vessel. Choose a large ceramic or glass jar where you can fit a cap or plate on top to be able to press on the vegetables and keep them under the brine at all times. In any case press on the cap or plate by putting a rock or a jug of water on top. The salt will keep on extracting water from the vegetables several hours after you put them in the fermentation vessel, but you should verify that the liquid covers your vegetables the following day and add water if it’s not the case. Some mold can also form on the surface after some time in the form of a white film, but it’s usually not a problem and removing it as best as you can is good enough. It’s also a good idea to place the chosen fermentation pot or jar on a plate or thick towel as the ferment usually expands and spills can happen. *If there are any questions during this process, contact a local Health Food Store for additional assistance.

Some special ceramic pots and glass jars are designed especially for lacto-fermentation and to keep the vegetables submerged under the brine and can be purchased at a local Health Food store or on-line Health Food outlet.

The fermentation time will vary on a lot of factors: temperature, starter used, quantity of salt, nature of the vegetable or fruit, … The best way to go about it when trying original combinations is to taste it along the process and to go with the taste as the best indicator. When it tastes acidic enough – and to your liking – then it is ready to be enjoyed and placed in the refrigerator to stop the fermentation. Taste it after 3 days, then taste it 3 days later and so on. The finished product will keep for months when stored in the refrigerator.


Sauerkraut originated from Germany and consists of lacto-fermented cabbage. Cabbage is ONE of the most utilized lacto-fermented vegetable because the end result is highly favorable.

Ingredients :

  • 4 or 5 heads of read or green cabbage, shredded; 1/4 cup sea salt;


  • Place the shredded cabbage little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.
  • Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to  the cabbage.
  • Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
  • Place the fermentation jar in a warm spot in your kitchen and allow the Sauerkraut to ferment for 7 to 10 days.
  • Check on it from time to time to be sure that the brine covers the vegetables
  • A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.
  • * * * If Mold should begin to develop on top of the solution, contact the local Health Food establishment for additional instructions.  Do not consume molded food * * *

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Sources: Probiotics-help.com, Thenourishinggourmet.com, Wikipedia.com

Probiotics and Timing Is Everything

Natural probiotics

It is best to take live culture Probiotics on a full stomach, (after a meal)  per Microbiologist Francine Mondou.

Reasons being the gastric pH environment in the stomach is less acidic and allows probiotic strains to survive for at least 2 hours in gastrointestinal system with a pH of 4.0.

**    Also take Antibiotics 2 Hours before or 2 Hours after  ingesting Probiotics due to the fact that antibiotics can make the  Probiotics less effective. *****


Source: acne.org

Coconut Yogurt

Coconut Yogurt + Recipe

Fermented foods, such as  yogurt, are often missing from our daily diets.   Good bacteria can be found in these foods which help strengthen the overall  gut health and  improve the immune system.  They also aid in the reduction of inflammation in the body and realign the gut natural flora.   This particular yogurt recipe is higher in beneficial bacteria than traditional store-bought yogurt, without the added sugar.  Enjoy the benefits of natural foods.

Homemade Vegan Coconut Yogurt & Berries

Yields 2 servings


  • 1 16-ounce Mason jar (or any glass container with a secure lid)
  • 1 can original coconut milk
  • 5 probiotic capsules with live cultures of your choice
  • 1 cup fresh strawberries
  • 1 handful of  chopped nuts (optional) for topping


In a 16-ounce Mason jar, combine coconut milk and a high quality probiotic by opening the capsules and pouring the probiotic powder directly into the coconut milk. Discard the capsules. Close the lid tightly and shake.

Store the Mason jar in a cool, dark corner on the kitchen counter away from heat,  for three days, shaking periodically. After three days, the yogurt is ready to be served.  For  thicker yogurt,  refrigerate the jar/mixture for up to one week. Refrigerated, thickened yogurt should be stirred prior to serving.

Prior to serving, slice fresh strawberries and add to the yogurt with a drizzle of pure maple syrup (optional)  and top with chopped nuts (also optional).

Note: If the yogurt doesn’t culture, one of two things may have happened: check to be sure the lid is properly sealed. Secondly, various brands of probiotics effect the recipe differently.  For the next recipe,  replace the probiotic capsules with a different choice from a health food store, or an organic grocer which will change the results in the yogurt.

Probiotics; Beneficial Forms of Gut Bacteria Found In Food

Benefits of Probiotics


What is a Probiotic?

Probiotics are beneficial forms of gut bacteria that help stimulate the natural digestive juices and enzymes that keep our digestive organs functioning properly. In addition to taking a  probiotic supplement, individuals can also eat probiotic foods that are a host to these live bacterium.

After being treated for a C. difficile infection there are some foods one needs to avoid. However, there are many foods that are beneficial for people recovering from C. difficile infection. There are foods that introduce friendly bacteria and they are called probiotics which repopulate the gut with good bacteria.

A recent study found that the probiotic foods that are effective in reducing diarrhea need to consist of the live cultures L.casei, L.bulgaricus, and S.thermophilus.

Natural Probiotic bacteria can be found in fermented foods such as;  Sauerkraut which is not only extremely rich in healthy live cultures, but might also helps with reducing allergy symptoms. Sauerkraut also contains vitamins B, A, E and C.

Tempeh (fermented soybean) A great substitute for meat or tofu, tempeh is a fermented, probiotic-rich grain made from soy beans. A great source of vitamin B12, this vegetarian food can be sauteed, baked or eaten crumbled on salads. Tempeh is also very low in salt, which makes it an ideal choice for those on a low-sodium diet.

Miso (fermented soybean paste) is one the main-stays of traditional Japanese medicine and is commonly used in macrobiotic cooking as a digestive regulator. Made from fermented rye, beans, rice or barley, adding a tablespoon of miso to some hot water makes an excellent, quick, probiotic-rich soup, full of live lactobacilli and bifidus bacteria.

Yogurt is one of the best probiotic foods with live cultures.   Look for brands made from goat’s milk  that have been infused with extra forms of probitoics such as lactobacillus or acidophilus. Goat’s milk and cheese are particularly high in probiotics like thermophillus, bifudus, bulgaricus and acidophilus. Be sure to read the ingredients list, as not all yogurt is made equally. Many popular brands are filled with fructose corn syrup and artificial sweetners.

Kefir (yeast grain)  very similar to yogurt, this fermented dairy product is a unique combination of goat’s milk and fermented kefir grains. High in live lactobacilli and bifidus bacteria.   Look for a good, organic version at your local health food store or food store organic selections.


Karen Factor, RD, MS, Chairperson of Nutrition Wellness

May 22, 2014