Thread #21974056
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>DIY Sauerkraut because most store-bought versions are pasteurized or cost an arm and leg
>research optimal probiotics window
>realize probiotics are a meme if you have a healthy gut
Literally no point in making it, if you want kraut just buy the pasteurized stuff, if you want krautsalat you can just make it fresh and skip the extra effort, stink and waiting.
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>>21974056
>>realize probiotics are a meme if you have a healthy gut
it can still aid digestion and probiotic bacteria will still produce more nutrients that you can end up absorbing during digestion too
>the pasteurized stuff
it's mushy and loses some flavor from being cooked. it's still okay for some uses but not always a good substitute.
do you really like sauerkraut or were you just wanting to eat it for supposed health benefits?
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>>21974085
Idk I just buy it now and then spontaneously, but making it myself was for the probiotic effects. The mushy version is still OK. Maximum lactobacillus concentration is 5-7 days into fermentation so mine is still quite crispy.
>>21974110
There's also the claim that lactobacillus helps with microplastics removal https://www.sciencedirect.com/science/article/abs/pii/S030438942500583 7
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>>21974155
>There's also the claim that lactobacillus helps with microplastics removal
That's cool and all but the thing that makes probiotics a meme is that your stomach kills almost of that bacteria when you eat it. Eating cabbage is good for your gut bacteria because your gut bacteria feeds on the fiber in it, that's called prebiotics. The thing that isn't a meme is prebiotics, aka eat more fiber and less sugar so you feed the good bacteria already in your gut and starve the shitty bacteria already in your gut. Intestinal demographic gentrification.
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>>21974230
IFLS
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>Giga cheap tinned sauerkraut seems to be discontinued in all stores
It was by far the tastiest and crunchiest one of all commercial ones as well
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>>21974056
I............ HATE............. SAUERKRAUT!
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>>21974056
>just buy the pasteurized stuff,
If the quality wasn't dubious, or outright tainted, there would be zero need. Defeats the fermented nutritional point-- and being high Vitamin C (sensitive to heat), it's getting annihilated in pasteurization, removing yet another freshness/shelf stability factor.