I've got a few years of making chili pepper pastes (typically a dry brine, simple 2% weight of salt to weight of veg) using the guidance of the Shockeys in Fiery Ferments (they go a little lower salinity but 2% is easy math) as well as their fermented vegetables book. I generally don't do a wet brine unless I have to, such as for cucumbers, but I'm trying to get more comfortable with doing them. Pastes this way tend to give me some nifty, funky flavors including something akin to dry aged beef this year.
My question is this: The Shockeys' vegetable book says onions are the only veg that don't have their own Lactobacilli and so you have to add your own from an already made pickle. This year I made lacto fermented pickled cucumbers for the first time so I have some. Now I know I can make things work by adding other veggies that have LAB but do I always need to have some ready, already teaming with LAB brine to do so? I really want to do a pure onion paste, in part because they're a part of some of my pepper mashes anyway and yield an incredible array of flavors and aromas.
I've browsed the sub and see some recipes using just onions and brine, but I'm still not sure and could use a little guidance.
Thanks in advance!
ETA: the Fermented vegetables recipe the Shockeys have references using a small amount of already primed pickling liquid leftovers so it's not that much but the question remains.
I got a microgendx test in January that showed positive for strep and NO good bacteria whatsoever. Meaning NO lactobacilli. Diagnosed with aerobic vaginitis.
I was given ABX and have been taking high CFU probiotics with specific strains but I still have vaginal atrophy and dryness and different discharge. No weird yellow discharge but still nowhere near normal and still having symptoms.
Any suggestions?
I went through the ringer in 2020 with severe pelvic pain following trauma and was put on 8 different antibiotics and 3 different antifungals in a period of 3 months. Turns out, I didn't have an infection to begin with! I'm now in physical therapy for hypertonic pelvic floor dysfunction, vulvodynia, and levator ani syndrome.
Since being hit with all these antibiotics, I've had a ton of unscented discharge. I've tested negative for every kind of infection, so I finally asked my gyno to look under the microscope and check my lactobacillus counts. To her shock, she could find almost none! Almost a year since being on all those antibiotics and, despite taking a probiotic supplement during and for a while after, my microbiome still hasn't recovered.
So she says we need to get probiotics and prebiotics into me pronto, especially in the form of a vaginal suppository. She said even inserting yogurt vaginally is an option for me at this point. I ordered a suppository with the appropriate strains (though I'm worried because it also has stevia and other unnecessary stuff in it,) I'm taking an oral probiotic again, trying to eat more fermented foods, and drinking Metamucil for prebiotics.
Has anyone dealt with something like this? Any tips on an effective and efficient recovery?
IIRC the yeast gives off CO2 as a byproduct and the LAB gives off lactic acid (the "sour" in sourdough). But byproducts of what? Are both the yeast and the LAB feeding on the sugars in the flour? And what guarantees that the only bacteria you get is LAB and not a harmful strain of bacteria?
TIA
A recent meta-analysis looked at 11 randomized trials, which used Lactobacillus supplementation to enhance treatment of H. pylori (the main cause of gastric ulcers) and found that H. pylori elimination rate in the Lactobacillus supplement groups was significantly higher than that in the control groups.
Has anyone had any luck with these two types of fermentation processes on soaked, cooked, and pureed garbanzo beans?
I'm thinking that by doing the lactobacilli fermentation method, the pureed garbanzo beans would be too salty but also pleasantly tart. Should this be diluted with other non-fermented and pureed garbanzo beans?
Whey-fermenting garbanzo beans would require a 100F hot bath for 8 hours or so. What does this taste like? I have a feeling that the texture maybe even gelatinous like yogurt and perhaps pleasantly sour as well, without the saltiness of my theoretical lactobacilli garbanzo beans that I mentioned above.
