Comments on: Best probiotics for gut health – homemade

By: Neet and angel

Neet and angel — Sat, 08 Jun 2024 15:57:41 +0000

Loved this post! I’ve been trying to improve my gut health and was looking for some new probiotic options. These homemade recipes sound amazing and I love that they’re plant-based. Can’t wait to try them out, thanks for sharing!

By: Claudio

Claudio — Fri, 15 Apr 2022 22:00:34 +0000

Hey ☺️
I would like to know if it‘s okay for the water to get milky? All the best and thanks for all the lovely and delicious recipes.

By: Jen

Jen — Wed, 06 Apr 2022 21:21:56 +0000

Can I use leeks ? Thank you

By: Kasia

Kasia — Wed, 06 Apr 2022 16:37:03 +0000

I’m from Poland and we love our fermented food. My grandma and my mum always making tens of jars full of veg or fruits (cucumber, pepers, veg salads, pears, plums.) And the barrels of fermented cabbage 😋. They are always ready before winter so we can enjoy them until the next harvest 🙂

By: Pen

Pen — Mon, 04 Apr 2022 15:44:44 +0000

Love the nice easy instructions, so I’m going to have a go, thank you. BUT! Dumb question… how do I keep the veggies under the surface of the water? I’ve seen vague references elsewhere to using a rock or something? Help!

By: Helena

Helena — Mon, 04 Apr 2022 07:45:29 +0000

Hi, is it just normal tapwater you add to it? Also would you use pink Himalayan salt or normal refined table salt? Thank you!

By: Stephen

Stephen — Sun, 03 Apr 2022 15:43:17 +0000

In reply to Vic. You consume the veg, sometimes we use the liquid as an acidic salad dressing. it goes great in salads, sandwiches or as a condiment to main meals - thanks.

By: Stephen

Stephen — Sun, 03 Apr 2022 15:42:31 +0000

In reply to Giuseppe. No worries, if the jar is sealed it will continue to ferment it just will need to be burped from time to time to release the build up of gas. If the lid is open just cover it with some muslin or a clean cloth to stop small creatures from entering but then the gas wont build up. hope this helps - thanks

By: Stephen

Stephen — Sun, 03 Apr 2022 15:40:47 +0000

In reply to Renato Carnos. In the fridge it will ferment but much slower, just ensure before you put it in the fridge that you "burb" it meaning to open it and release some of the gases that build up and then put back in the fridge and it will be fine.

By: Danie

Danie — Sun, 03 Apr 2022 11:47:59 +0000

Such a great idea- thanks!

By: Giuseppe

Giuseppe — Sun, 03 Apr 2022 11:35:29 +0000

Hi there and thank you very much for this delicious recipe!
It’s not clear for me how much should the lid be closed to avoid that other bacteria enter the jar: it seems that when it’s sealed during the process, this could stop the process; if the lid is open then the other bacteria enter from outside…please help!😂

By: Renato Carnos

Renato Carnos — Sun, 03 Apr 2022 11:30:44 +0000

I loved the recipe. Is there a risk of the glass exploding in the fridge?

By: Vic

Vic — Sun, 03 Apr 2022 10:22:47 +0000

Maybe a silly question, but how do I consume it? I’m presuming just the liquid and how much, how often?.x

By: Stephen

Stephen — Sun, 03 Apr 2022 07:29:55 +0000

this is such an easy method and it works great every time!