If you have slow motility (stools don't move down into colon well, and when they finally do come they are mushy, not hard like other types of constipation) try this. It is the only thing that has helped me with this problem, no amount of probiotics capsules or yogurt ever did anything for me because they were'nt strong enough or had too much dairy.

High dose home-grown probiotics NON DAIRY (because for some people, dairy aggravates the slow bowel motility)

The following leaves much less risk of mystery organisms growing in your culture, like you might get if you just set cabbage out in your kitchen without pre-cooking and innoculating in the following manner:

Buy a bottle of refrigerated-during-shipping probiotics (or packed on ice during shipping, because, no matter what the sellers say, shipping in the back of UPS trucks sitting out in the sun is going to kill the probiotics).
Read the label to make sure the bottle you buy had L. Acidophilus as at least one of its bacteria. (most do, but some have other forms only). L. Acidophilus has been proven to be able to grow on some types of vegetables, WITHOUT requiring milk (so has L. Plantarum, but that one is harder to find)

Next, puree some organic cabbage (organic to avoid chemicals that may mess up your results) in an ordinary blender with water. Boil this puree so that it is thoroughly cooked (to kill any bad bacteria lingering from the fields on the cabbage, so your good bacteria wont have competition).

Next, pour boiling water into a container and over a spoon to sterilize them somewhat, then pour your cooled, cooked cabbage puree into the container. Make sure the cabbage is room temperature, not hot anymore, and use your sterile spoon to stir in the contents of one or two of the probiotic capsules.

Cover container and set in a 100 degree place for about 9 hours or so. Use a thermometer ahead of time to set up a place the right temperature, with a heating pad or whatever to keep it that temp.

Voila. It tastes like saurkraut mush - sour. The only time it doesn't work for me is if the temp wasn't around 100, so set up that little warm spot carefully. and UNLIKE raw wild-cultured home kim chee or sarukraut, which isn't cooked and then innoculated, this has never turned out spoiled.

And drum roll please...

the good bacteria in this must be so high in number that my system responds. The amount of probiotics in each capsule multiplies in the cabbage (by eating the plant sugars) to millions and millions by the time the 9 hours is over.