The cultures mentioned: Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Bacillus, Saccharomyces, and Bifidobacterium genera, Bacteroides fragilis, Clostridium butyricum, Akkermansia muciniphila, and Faecalibacterium prausnitzii.
“dives deep” is an unfortunate inclusion into the headline considering the subject.
After my heart surgery about 7 months ago I got practically addicted to kumbacha. I was drinking about 32 oz of that stuff everyday for a couple of months.
Now, I’m not going to say it mattered, but a few weeks ago my daughter and her husband got sick, and then my other daughter and her husband who are visiting from Seattle got sick, and then all three of their children got sick, and my wife and I visited them and my wife got sick right after the standard incubation period.
Now each of them was only sick for a couple of days with a lot of vomiting, but the point is I never got sick.
I don’t know, maybe it’s just coincidence. But I can’t think of any other reason that everybody, and I mean everybody, got sick except for me.
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Its easy to make your own sauerkraut with cabbage and non iodized or sea salt.
Cleveland Kraut company's small package of active culture Kraut is $6 or $7 and Trader Joes charges $5 for a small plastic container. We buy one and use it as a starter for a batch (rather than just leaving it to chance bacteria on the leaf.) Use Ball Wide mouth jars...we use 1/2 gallon jars...with these self burping fermentation lids: (I am not selling these, this just so you can see what they look like. The self burping appear better than the lids with holes and a water air lock.)
and glass weights. to hold whatever it is you are fermenting under the fermenting liquid.
Wide Mouth Glass fermentation weights
Takes about 4 weeks for the finished product which can then be stored refrigerated for several months.