Healthy gut bacteria are critical to our survival. By choosing fermented foods and fermented beverages on a daily basis we can help to nourish our inner ecology.
The inner ecology in the gut is made up of bacteria and yeast. Most of these microorganisms are beneficial to our health. They help to break down food and synthesize vitamins.
They also help to keep Candida yeast infections in check.
The yeast known as Candida albicans is an opportunistic microorganism. It will grow wherever it can whenever it can!
Unfortunately, many people have an overgrowth of Candida and do not yet know it. This can show up as itching in the throat or ears, joint pain, skin breakouts, a brain fog, and of course in the gut itself. The best way to work with the body during this time is to support it with very specific strains of bacteria.
In other words, you want to know your starter culture.
Some people will use kombucha as a starter for their fermented veggies. We cannot stress enough the value of knowing the specific strains of bacteria and yeast that are in the starter that you choose.
Many wild starters are just that—wild. There is simply no way of knowing what bugs you are dealing with.
You may be risking the integrity of your gut and your health when you ferment foods with the following starters:
When fermenting vegetables or making kefir at home, we always suggest: