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Just read that a single tablespoon of sauerkraut brine can have over 100 million probiotic cells
I was looking up some info on my last batch and found this on a university food science website. They tested homemade ferments under a microscope. It blew my mind because I always just thought of it as salty cabbage water. My quart jar probably has more living cultures in it than a whole shelf of store-bought pills. Makes me way more careful about not heating it now. Has anyone else seen numbers like that for their own ferments?
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wren_jackson4d agoTop Commenter
Right? I used to pour it down the drain before I learned better.
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julia_hayes4d ago
Isn't it weird how many things we do wrong until someone points it out? I've seen it with recycling, food waste, all sorts of stuff... We just follow the habit without knowing. Makes you wonder what else we're all messing up right now.
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