I would love to see this subject revisited on this site as well. I went ahead and looked at the research sited in the kimchee video and the items in the fermented foods list – in the research – included animal products. So I’m not sure that this video has sufficiently teased out the issues and questions around fermented vegetables. I’ve heard that the issue with fermented foods is the high amount of salt which is not good for our blood pressures or our gut. Supposedly Asian cultures, which eat a lot of fermented products, have high gut cancers supposedly from the high salt. And I use the word “supposedly” because I really don’t know.
Before the kimchee video came out I used to make my own. My understanding is that the salt is used to protect the vegetable from acquiring undesirably bacteria and thus creating a poisonous ferment. But I’ve experimented with using less than half the salt called for, letting the vegg cure with the salt overnight, and then rinse all of the salt off before fermenting to make the final product a less salt-heavy food.
I also, for “fun”, added my own probiotic caps (taken apart of course and spread) to my mixture.
My grandmother made fresh sauerkraut and my Father made pickles which we loved to eat growing up.
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