Dr Mercola Kinetic Culture Starter Pack (For Vegetable Fermentation) - 10 x 2g sachet

Dr Mercola Kinetic Culture Starter Pack (For Vegetable Fermentation) - 10 x 2g sachet

BY DR. MERCOLA

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Dr Mercola Kinetic Culture Starter Pack (For Vegetable Fermentation) - 10 x 2g sachet Mother Nature is pretty smart and often very kind to us. "She" populated nearly all organic fruits and vegetables, the dust covering soil, and all plant matter with Lactobacilli (lacto-fermenting bacteria). Fresh organic cabbage leaves, for example, are covered in Lactobacilli. Here's an example of the basic fermentation process using organic cabbage as your veggie of choice: Chop up the cabbage leaves. If you are not using a starter culture than most recipes suggest, you use salt but that is unnecessary with a starter culture As the Lactobacillus start multiplying, they produce lactic acid. That's why they're called Lactobacillus As the lactic acid starts producing, it will help preserve the food (cabbage in this case) However, it's important to know that fermentation does more than simply preserve the food. It can also make nutrients inside the food more bioavailable. I believe this is one of the most important benefits of the entire fermentation process. Using cabbage again, here's more on the advantages of fermentation: The vitamin C in sauerkraut (fermented cabbage) is about six times higher than in the same helping of unfermented cabbage approximately one week after fermentation begins. This is because vitamin C is no longer bound in the cellulose structure after fermenting. The vitamin C shortfall with unfermented cabbage is due to the fact that vitamin C is bound in the cellulose structure and various other molecules. Your digestive system is simply not able to "slice" it off and absorb it as well. Other vitamins, such as K2, can be optimized with specific bacteria strains from fermented vegetables. Again, I believe this is the area that, in addition to helping to preserve the food, is the most important aspect of fermentation. Ideally, you'll want to include a variety of cultured (fermented) foods and beverages in your diet. And when it comes to fermenting your own foods, I think a very rewarding place to start is with vegetables. Fermenting veggies is not as time-consuming as you may think. Here are the five basic steps involved in the process: Select your vegetables and herbs - The first step is to select firm vegetable (preferably organic) you want to shred to make your blend. Cabbage should be the backbone of your blend. Create your brine - It actually is not brine as no salt is used or required. I recommend to get celery juice, use a juicer like my Juice Extractor. This Celery juice contains natural potassium and eliminates the need for additional salt. One quart of celery juice is adequate for 10 to 14 quarts of fermented veggies. Add ¼ teaspoon (1 g) of Kinetic Culture for every quart of vegetables you have. Pack the jars - Once you have your shredded veggies and brine mixture combined in a large bowl, tightly pack the mixture into each Mason jar. Compress the mixture using a masher to remove any air pockets and top it off with a cabbage leaf, tucking it down the sides to help ensure your vegetables stay under the brine. Put the jar lids on loosely as the jars will expand during fermentation due to gases produced. Putting the lids on too tightly can cause the jar to crack or explode. Ferment the veggies - Allow the jars to sit in a relatively warm place for several days (ideally around 72° Fahrenheit or 23° Celsius). During the summer, veggies are typically done in three to four days. In the winter, they may need up to seven days to ferment. In the end, your "taste" test becomes the deciding factor. Store and enjoy - Once you're happy with the flavor, move the veggies to your refrigerator. This slows down further fermentation and will help keep the veggies for two to six months but the longer you wait to use the less crisp the vegetables will be. A refrigerated temperature of around 38° F will help lock in the flavor, texture, and tartness. Why I This Starter Culture Is So Exceptional So, what makes Kinetic Culture so special? Well, there are many features of this culture starter that add to its uniqueness. But there's one feature that I believe clearly helps it stand out in the crowd. and that has to do with vitamin K2. Vitamin K2 is not to be confused with vitamin K1, which is available in leafy green vegetables. K2 is a product of bacterial fermentation that you do produce in your gut and that is present in fermented vegetables and fermented dairy like cheeses, kefir and yogurt, but I believe not nearly enough. And unfortunately. Not all fermented vegetables are high in vitamin K2 Levels of K2 in cultured veggies depend on specific bacterial strains that have the K2-producing capabilities If these specific strains are not present on the vegetables or in the starter culture you use, you could end up with low K2 levels With Kinetic Culture, I've made sure the right probiotic strains are there to help produce ample amounts of K2 in the recipe I mentioned above. this is truly a unique starter culture. When we tested the recipe mentioned above, we found the lev see more...

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Dr Mercola Kinetic Culture Starter Pack (For Vegetable Fermentation) - 10 x 2g sachet
Dr Mercola Kinetic Culture Starter Pack (For Vegetable Fermentation) - 10 x 2g sachet
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