This topic contains 1 reply, has 2 voices, and was last updated by fermenTed fermenTed 3 months ago.

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  • #1971
    Lulu
    Lulu
    Participant
    Points: 25

    Hi everyone!
    I’m new to fermenting but I’ve made my own yoghurt for years. Living in a small town north of Edmonton, I had a lot of good advice starting my first sauerkraut last month. Although I got some raised eyebrows (my recipe was not traditional Ukrainian, as it contained carrots and onion), I’ve given away lots of jars once people tasted it!
    It’s -32°C here today with Christmas holidays soon so I’ve got all the hardware and lots of time to convert 7 big canning jars to my purpose!
    I’m a research scientist too and have been reading scientific articles for years on gut bacteria since recent advances allowed the isolation and growth of gut bacteria. I’m a big believer in their importance and love all the new connections medicine is making! It’s such an exciting area of research night now.
    Anyway, I really liked this website and I’ll be trying many recipes soon (I can make LIME PICKLE now!!?).

    Cheers

    #1972
    fermenTed
    fermenTed
    Keymaster
    Points: -1 590

    Welcome Lulu, so glad to have you aboard. I too have been very interested in gut bacteria. It’s such a fascinating topic. I’m working on a post on “pre-biotics” as in a way I’m starting to think they are much more important than pro-biotics. We can introduce all the pro-biotics we want to our diet, but if we aren’t feeding the microbes through our regular diet, they won’t thrive.

    Glad to have you here. If you have any interesting health links to share, perhaps you could post them under the Health category of this forum.

    Good luck (staying warm and with your ferments!).

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