I have been getting a lot of letters asking if you can ferment vegetables with water kefir or kombucha. You can ferment vegetables with these two different cultures, but the vegetables tend to get mushy and don’t last very long. You will get different bacteria and you will also be diminishing one of my very favorite bacteria that makes cultured vegetables so strong and unique, Lactobacillus Plantarum.
Cultured veggies make their own Lactobacillus Plantarum without a starter culture; but as I have repeatedly noticed, these ferments are never as strong as the ones that add more bacteria from starter cultures to keep the levels of these good bacteria at a higher level longer. L. plantarum is found in one of these veggie starter cultures, Cutting Edge Starter Culture, and is just the coolest bacteria ever. It helps remove pesticides from non-organic vegetables, and L. plantarum can live in your gut and keep pathogenic disease-causing microorganisms from flourishing.
Be grateful, ferment your vegetables, love others.
Powerful cholesterol-lowering activity
Ferment any vegetable and the chances are very good it will start changing you from the inside out. 🍆🍠🌶🥒