Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 yeast certainly can tolerate sour conditions ie sourdough bread. Whether sauerkraut is too acid I wouldn't know. But all fruit, veg virtually everything will have wild yeast on it because it is so common in the general environment. xx Sally Sandy and Tim wrote: > > Hi Vilma > > The fermentation is not done by yeast but by lactobacilli bacteria in > sauerkraut. This produces lactic acid that is meant to be bad news for > yeast. I'm not 100% certain that this is the case for all yeasts or > just the bad ones. > > I know that no yeast of any kind is responsible for the fermentation > but I'm not sure whether any good yeasts are able to thrive in the > conditions created. I've posted the Wild Fermentation group to see if > anybody else has an answer to that question and I'll let you know if > there are any replies. > > Best wishes > Tim > > > > > > Hi Tim > > > > I am very interested in trying fermented food with my little one. > However, I > > read somewhere that the process contain Yeast (the good one). Do you > know if > > that is true? My son is very sensitive to yeast and I don't want to > try if I > > know that is the case. > > > > Thanks > > > > Vilma > > > > > ------------------------------------------------------------------------ > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.516 / Virus Database: 269.23.5/1400 - Release Date: 27/04/2008 09:39 > Quote Link to comment Share on other sites More sharing options...
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