Podcast Episode 293: Are Cultured Foods Safe?

[@_FMK]

Thanks Donna for the quality information. About to start a batch of L Reuterii & will be referring to your guidelines. Many Thanks!!

[@advex4428]

I make my sauerkraut by filling up a glass jar to the top. It WILL absolutely and positively expand and overflow or be pressure released during the first about 3 days of fermentation. It indeed doesn't turn bad at all because of pressure buildup. Salt makes sure to keep the bad bacteria down. And you just don't open the lid apart from a split second for necessary pressure release in the first three days. That way, there is not an amount of oxygen to speak of inside. And if there is, it will be replaced by fermentation gasses.

[@terril2643]

Can ferments retain the probiotics if we freeze them? Thinking of freezing my L Gasseri and I don't want to kill it

[@sbee413]

I have wondered the same thing. I want to make kefir/ l. Reuteri Popsicles but don't want to lose the benefits if that kills the bacteria

[@advex4428]

I know you can freeze kefir grains and they will still do their job again after thawing. That may be a hint, but I'm not sure if a popsicle would retain many bacteria or not.

[@terril2643]

@@sbee413 i hope we get an answer. I need to freeze mine or it'll go to waste

[@terril2643]

@@advex4428 yes I have frozen both milk and water kefir grains for years. I just don't know about l Reuteri or l Gasseri 🤔