Re: Cabbage Rejuvelac Restores Gut Flora to Health Cheaply and Easily

Although I like the idea behind this there are some flaws.

The basic recipe for sauerkraut requires at least 2 weeks of fermentation compared to other quick ferments.

The point is that during first 10 days there is only Leuconostoc mesenteroides. After approx 10 days the pH drops down and finally some Lactobacili enter. Namely its Lactobacilus Plantarum and Lactobacilus Cumeris. These are the guys that we really need!

After some more time - like 20 days of total fermentation - the pH drops even lower and killing Cumeris and Lactobacilus Brevis arrives. At this moment the pH is approx 2.0 and this is very important- Any Lactobacili that thrive in this acidic environment will easily survive trip through your stomach acid and will be able to arrive undamaged to your intestines.

Other probiotics will have really hard time to get past stomach.

I think this recipe will work fine if fermented for atleast 14 days and the pH will reach some noticeable sourness.
Hope this helps.

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