Fermented Foods: is pasteurised ok, or not?
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Good morning
I'm a senior citizen, and no sort of health professional, but (naturally) self-interested in good nutrition. The recent link to the article about the benefits of fermented foods on one's biome prompts me to ask whether it matters that those foods have been pasteurised. There's a wide choice of sauerkraut variations, for instance, but I've not yet found any that aren't labelled as pasteurised. Wouldn't pasteurisation kill off the live cultures that bring the benefits?
Robert
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dan73 robert27602
Edited
Good morning robert27602, I share your suspicion. That's why I prefer yogurt with the label "contains live cultures". However, there is some evidence that fermentation can increase the bio-availability of minerals like iron and zinc. So even if the live cultures have been removed by pasteurization or baking (for example sourdough) there could still be some benefit to consuming fermented foods.
When it comes to sauerkraut, I never understood why people don't at least try once to prepare it at home. All that is needed is cabbage, salt, and a clean glass jar. The cabbage is sliced finely, placed in a large bowl and mixed with 1.5% salt by weight. The salt is worked into the cabbage until it releases some juice. The cabbage is then stuffed tightly into the jar and the juice is poured on top of it. The most important bit is to weigh down or pin down (traditionally with dried dill stalks) the sliced cabbage to keep it submerged in the liquid. It is best to keep the jar in a dark place. It will take around 4-5 days (dependent on the temperature) for the cabbage to ferment.
It is a good idea to place the jar on a plate - during the fermentation some liquid might spill out. Afterwards, I keep the sauerkraut in the fridge and even the juice can be used like a vinegar to sour stews.