Vandaag voor de eerste keer gemaakt. Eigenlijk hartstikke makkelijk. Nu nog even ± 5 dagen wachten tot het klaar is.
Tot die tijd eet ik zuurkool van de groenteboer, uit het vat, ook lekker en gezond. De bedoeling is om naast de RS, mijn darmflora te verbeteren door nog meer goede bacteriën toe te voegen. En die zitten in gefermenteerde groenten. Zuurkool is de meest bekende, maar er zijn heel veel andere groenten, die te fermenteren zijn. Dus ga ik proberen te zorgen voor meer diversiteit in mijn darmflora.
Ik begin pas, dus ik houd mij aanbevolen voor tips 🙂
Hier de recepten, als je het zelf ook eens wilt proberen:
RED CABBAGE KIMCHI: http://www.gardenbetty.com/2013/07/red-cabbage-kimchi/
Via Isa Palstek, die op FB heel veel deelt over gefermenteerd eten maken.
14.6 HEALTH PROPERTIES OF SAUERKRAUT
Sauerkraut is considered to be a healthful product because it is an important source
In our modern Western diet, however, sauerkraut no longer plays an essential role
as source of vitamin C.
The lactic acid produced during sauerkraut fermentation normally consists of
both isomers, the L-(+) and D-() forms. There is still discussion about the importance
of L-(+)- versus D-()-lactic acid. Since the majority of the lactate produced by the
metabolism of mammals is of the L-(+) form, this isomer is called the physiological
form. Whereas L-(+)-lactic acid is metabolized by a specific lactate hydrogenase,
the D-() isomer can only be used by a nonspecific D-2-hydroxy carbonic acid
dehydrogenase. The oxidation rate of the nonspecific enzyme is much lower than
that of the lactate hydrogenase, and it can be inhibited by L-(+)-lactate. This inhi-
bition functions at all steps, which means that intake to the liver and transport within the kidneys, as well as oxidation by D-2-hydroxy carbonic acid dehydrogenase, will
be inhibited. For a long time, it was assumed that large amounts of D-()-lactic acid
ingested with foods would lead to a lactate acidosis. Today, it is agreed that intake
of D-()-lactic acid is not a problem for healthy adults. Only for babies in their first
year is it recommended to exclude foods containing the D-() isomer from the diet.42
Despite these scientific opinions, there is still a need for products containing
predominantly L-(+)-lactic acid, and therefore such products are offered by the
industry. The investigation of facultatively heterofermentative lactobacilli in
sauerkraut fermentation has led to the isolation of strains characterized by the
exclusive formation of L-(+)-lactic acid. Originally, such strains were designated as
a new species named Lactobacillus bavaricus.43 However, this “species” was
renamed Lb. sakei after a high DNA similarity of these strains was found with Lb.
sakei.44 The so-called L-(+) sauerkraut that is distributed in health food stores is
produced by the application of a racemase defective strain of Lb. sakei. This starter
culture is highly competitive and well adapted, and is able to suppress Lc. mesenteroi-
des, which otherwise initiates the fermentation. Lb. plantarum strains are also out-
numbered. Therefore, in sauerkraut freshly fermented by such L-(+)-lactate produc-
ing strains, the L-(+) isomer represents more than 90% of the total lactic acid.
However, the flavor is poorly developed because of the suppression of the heterof-
A health-promoting effect of sauerkraut may be linked to the high content of
glucosinolates (up to 1% of dry weight) of white cabbage.45 Glucosinolates undergo