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That's assuming that these species won't just be eventually reintroduced through food, air, human interaction etc.
by thebean11 6y ago
That's assuming that these species won't just be eventually reintroduced through food, air, human interaction etc.
- ddingus 6y agoI had this happen with a strong antibiotic and a longer than usual course. My gut has seen a lot from various parts of the world. It's like starting over. The more places I revisit, the better things have become. But yeah, significant changes. Ahem... lots of irregularity, as if many foods were new. (and in a sense they were) The reintroduction idea is valid IMHO, based on some of my own experiences.
- weaksauce 6y agoI'm a fan of having some lacto fermented foods in my diet on the regular. seems to help with promoting a nice gut biome but that's just an anecdote. worst case kombucha and kimchi are tasty.
- ddingus 6y agoI do this too, though I do not find either of the k's particularly tasty.
- weaksauce 6y agoI am a big fan of sour things so maybe that's why I like the taste. homemade kimchi is a lot tastier than the commercial stuff too.
- ddingus 6y agoInteresting. I will retry the k's when I have the opportunity.
- weaksauce 6y agoGoodluck! The recipe that I use is basically this: https://www.maangchi.com/recipe/tongbaechu-kimchi https://www.maangchi.com/recipe/tongbaechu-kimchi I tend to put more of the carrots, onions, and daikon in though as I like that crunch. I don't put in the harder to find ingredients and tend to ferment it a little over a week in a big vessel and then store it in smaller mason jars in the fridge. making carbon dioxide with vinegar and baking soda and then pouring it(just the invisible co2 though!!) over the ferment vessel has been flawless for my ferments. in any event controlled rot is fun... brewing your own kombucha is even easier too... basically making a sweet tea and pouring in a bottle of unflavored and still alive kombucha and it will make it on its own.