Get Your Probiotics Naturally with Cultured Vegetables on a Raw Foods Diet

This is John Kohler with Today
we have another exciting episode for you. I’m here at the Hollywood Farmer’s Market.
It’s every Sunday in Hollywood, California. It’s one of the largest farmer’s markets
around and we’re here to talk about a very interesting subject. It’s fermented vegetables.
So I really enjoy eating fermented vegetables sometimes, but sometimes in raw foods, people
don’t like them. So we’re gonna head over to the booth today to learn more about some
fermented vegetables and a local purveyor that makes them here so let’s head over
to the booth and check it out. So the vender that I really wanted to share
with you guys today is actually right over here. It’s actually called Brassica and
Brine and what they do is they actually ferment foods. Check it out, it’s says “Nutrient
dense living foods, probiotics, organic, and raw vegan.” And they have a sign here, it
says “A healthy human body has more than a hundred trillion symbiotic bacterials living
in it. That’s nine times more than the number of human cells.” So I mean, literally, we
are bacteria. And these bacteria help keep you healthy. They help digest your food, produce
vitamins, regulate your immune system, balance the acidity of your inner ecosystem. “Unfortunately,
they are thrown out of balance by many factors in our modern world, including antibiotics,
antibacterial soaps, antibacterial chemicals in our municipal water, the pill, stress,
poor diet, and pollution. They can be restored by regularly eating foods like sauerkraut
and kimchi. Eat, enjoy, and enliven. Brassica and Brine.”
So what this company sells, they’re a small company and they make different fermented
foods and beverages. And some of the ones they have here today are things like the Kimchi
Karma. We got the Four Thieves, the Autumn Harvest… They got a classic sauerkraut.
They got one that’s new to me, because there’s a lot more kind of fermented foods than just
the sauerkraut that you all think of, this is actually called a Sauerruben…and this
is made with turnips. And they even have one here with some mushrooms in it.
So you might be thinking “John, did you go off the deep end? Are you now eating sauerkrauts?”
Well, hey, I’ve been eating sauerkrauts and fermented foods all along. Now, I don’t
necessarily think you could make your diet out of these guys, but I do like to include
maybe a table spoon at night into my salad dressings. Maybe like I’d do some blended
tomatoes with some macadamia nuts with a scoop of this, it’ll make it taste out of this
world. Now I tend to go for the ones that are actually lower in salt because I don’t
want to actually get too much sodium in my diet. And I think for probiotics, it’s far
better to eat some real food to get your probiotics than just taking a supplement.
Now I’m gonna talk to Uri, the owner of Brassica and Brine who makes all these ferments
in small batches. Now these are not the same kind of fermented foods you’re gonna buy
at your local health foods store in many instances. Many instances, those sauerkrauts you buy
in the store—especially if they’re not in the fridge sections, but even if they are—they
may be heat processed. And when you heat process your foods, you’re gonna lose all the enzymes
and all the probiotics in them. So I just have a few questions for Uri today,
and Uri…Why are probiotics foods such as this so beneficial for people?
[Uri] There’s so beneficial, first, because of the billions of microorganisms that you’re
getting in your fermented foods. So those are lactic acid bacteria that are naturally
needed to the human digestive tract. We start to receive them from mother’s milk. They
start to build the digestive tract, immune system in babies from the time you’re born.
And then there’s a lot of things in our environment today that sort of flush out and
kill these beneficial bacteria in our guts. Things like chlorinated tap water or drugs
and alcohol or caffeine…or if you’ve ever taken antibiotics to get rid of some cold,
those antibiotics are also killing the beneficial probiotic bacteria that are in your gut. So
these types of foods restore them, restore—restore a sense of balance and acidity and alkalinity
in your gut to help you break down and digest foods to help manage your immune system and
metabolism. [John] So another question I have is actually,
why are your products better than maybe some of the other products in the stores? Like
yours it’s what’s called a “wild ferment,” right? What’s the difference between a wild
ferment and maybe like a laboratory made ferment? [Uri] So this method is called wild fermentation—it’s
the same method of fermentation that’s been used since before recorded history. It’s
the same method that, you know, a lot of people come by here and they tell me “Oh, my grandmother
used to make sauerkraut.” This is the exact same type of fermentation method that people
have been using for thousands of years, compared to some other sauerkrauts today that are either
using laboratory culture—a laboratory culture to ferment their sauerkrauts or, like you
mentioned, John, they’re pasteurizing their sauerkrauts so it doesn’t even have the
probiotics in it. This is the same—when you look at the history
of fermented foods and see how people benefited from them for thousands of years, this is
what they were eating. This is what was soothing their digestive tracts and making them feel
better. They’re using these natural cultures that appear on cabbages or on the skins of
any healthy, especially organic, fruits and vegetables.
[John] So if these bacteria are actually naturally occurring on some of the cabbages, say, if
I eat a lot of cabbage, will I get this bacteria so I won’t need to eat something like the
sauerkrauts and some of the fermented foods that you’re offering?
[Uri] While they do occur on the skins of fruits and vegetables and cabbages, they’re
not occurring in the same numbers you’re going to get when you create an environment
that lets them multiply exponentially. So, for instance, in the fermentation environment,
you’re first of all excluding all other types of either disease causing or putrefying
microorganisms, which also exist naturally on the skins of fruits and vegetables. And
in nature, that would be part of the decomposition process of, for instance, a cabbage. That
all of those microbes are gonna start metabolizing sugars and starches and breaking it down back
into the soil. But when you create an anaerobic environment where the lactic acid bacteria
can multiply, they’re going to be creating lactic acid, which is one of their main byproducts,
which it lowering the acidity which encourages more lactic acid bacteria to grow. So you
end up with these exponential numbers of, for instance, billions of lactic acid bacteria
in a jar of sauerkraut or in a jar of pickles or whichever food you’re fermenting, as
opposed to maybe the millions mixed in with other types of microbes that are on the skin
of the fruits and vegetables themselves. So you’re getting a lot more, sort of a concentrated
form when you ferment it. [John] Another question I have is, you know,
some people might say “You know what, sauerkrauts and stuff, they’re a rotten food.” So
what would you say to somebody who would say this food is just rotten because this is what
happens when it goes bad? [Uri] There’s two ways to look at it. One
is that it is a controlled process of rotting, where any fermented food is a type of rotting
that we have decided is—tastes good to us or we enjoy it or is more nutritious. But
another way to look at it is this is actually not rotted at all. It’s actually very well
preserved. And that’s what the fermentation process does. Is it takes a cabbage that under
normal circumstances would rot and would become slimy and smell bad very quickly over the
course of a few days, under warm temperatures, but once it’s fermented, it can literally
stay fragrant and tasting good and be nutritious and be a good source of vitamin C—and, with
various fermented foods, a lot of B vitamins as well—for the course of years. You’re
going from a few days, from a freshly harvested cabbage, to years for a fermented cabbage
or other fermented vegetables. So it’s actually very, very well preserved and not rotted.
And just as an example of that, one of the revolutions in worldwide sea exploration in
the 1600s and 1700s was taking barrels of sauerkraut out onto those ships, especially
Captain James Cook of the British Royal Navy, would take out barrels and barrels of fermented
cabbage, which was high in vitamin C and actually not a single one of his crew members died
from scurvy, which was the biggest disease for sea exploration at that time which is
cause by a vitamin C deficiency. So for the year or two that they would be out exploring
the oceans, they would have this great source of vitamin C in their barrels of sauerkraut
fermenting away. [John] So as a gardener, one of the things
that’s really important to me is preserving my harvest but not canning it or heating it
to cook it up. And I think sauerkrauts and fermentations are probably one of the best
ways aside from sun drying or shade drying or dehydration, you know, that you can preserve
things and still keep it raw. And in this case, you actually improve on it, in my opinion.
So tell us about some of the nutrition that’s actually improved by actually some of these
ferments than just eating the cabbage alone. [Uri] There’s a lot of vitamin C in cabbage
and in sauerkraut, but the vitamin C that’s naturally in cabbage becomes twenty times
for bioavailable once the cabbage has been fermented. So you’re getting a lot of vitamin
C that your body can absorb and use in there. You’re getting antioxidants that are helping
prevent cancer in your body. You’re getting digestive enzymes that your body naturally
produces in your pancreas, but over a lifetime, that’s putting a lot of stress on your pancreas
and your body. When you’re getting those digestive enzymes through a fermented food
or through any other raw foods, that’s taking some of the stress off of your body and over
a lifetime that makes a big difference. You’re getting a lot of other compounds in sauerkraut
that even some studies have shown that the sauerkraut acts as an aphrodisiac. That it
helps…you know, arouse the libido in people. So you’re getting a lot of benefits from
fermented foods that you may or may not be aware of.
[John] Wow, so some of these fermented foods can actually really be healthy in my opinion.
So now I’m gonna get to sample some of this, uh—what is it called, the ruben—sauerruben.
So instead of just the sauerkraut which is just fermented cabbage, this is actually pickled
turnips. So do you guys just shred those up or how does that work?
[Uri] Yes. They’re just shredded and then mix with a small amount of salt and caraway
seeds, and then packed into fermentation vessels and fermented about four to five weeks. So
it’s about four to five weeks. [John] So, these are fermented four to five
weeks and—whoa!—you can actually make these guys yourself at home. Wow. It’s totally
amazing. Want to encourage you to get some raw, living fermented foods and incorporate
a little bit into your diet. It like to add it—use it as an additive, you know, to add
some flavor because it really has a flavor like no other. So I think that fermented foods
can definitely be beneficial in a raw foods diet and I want to encourage you guys to go
out and try it. So I hope you guys enjoyed this episode learning
more about the fermented foods and if you want to learn more about his company here,
it’s called to learn more. I always encourage you guys to source
your products, especially fermented products from local purveyors and if they’re not
available in your area, you got to make them yourself. Unfortunately a lot of the ones
in health foods stores nowadays are actually not really raw, you got to make sure they’re
really raw ferments like they’re offering here at Brassica and Brine.
So I hope you guys enjoyed this episode. Once again, my name is John Kohler with
We’ll see you next time and remember: Keep eating your fresh fruits and vegetables. And
yes, even your fermented ones.

77 Replies to “Get Your Probiotics Naturally with Cultured Vegetables on a Raw Foods Diet”

  1. Meat and dairy tends to have antibiotics in them as well.

    Getting probiotics naturally is best and can even increase b12. Water Based Kerif can be good to increase b12 too. 🙂 Vitamin D with sun, and omega 3 you can get from eating nuts and or just avoiding oils as you don't need that much omega 3 it's just other foods screw up your body meaning you need more to get enough omega 3. So when you avoid processed food you don't need omega 3 as much as someone eating dairy, oils and meat.

  2. There're two questions I have when it comes to probiotics … one is what I have heard other people say, yet have heard no good answer to it. That is, if you eat probiotics, where do they end up in the body, and how do they get there without being killed by the stomach's acid? I assume that natural vegetables have all kinds of places where bacteria can attach and grow, so that some of them can make it all the way down to where they can get a place where they can live. And #2 ….

  3. If there are naturally occurring bacteria, wouldn't we be getting some of them off of every vegetable, or anything else we eat … or does the fermentation process increase their numbers and viability so much that effectively we do not really get bacteria in our guts by just eating normal food? But I do imagine that processed foods, particularly cooked food make sure there is minimal bacteria in their product. Do we lose or bacteria if we eat too much processed food?

  4. John do you know how many micrograms of K2 is in one serving of fermented vegetables?I have been studying about K2,vitamin A and vitamin D since the weekend and need to know the microgram amount.Also did you know there is no such thing as vitamin A in vegetables?like carrots have zero vitamin A even though the package says 120% per serving.It is actually just beta carotene and they're allowed to call it vitamin A on the label because they think it convert's to vitamin A in our bodies but it wont

  5. Here is a MUST WATCH for learning more about vitamin K2(fermenting foods), vitamin A and vitamin D and how they all work together to remove calcium from our arteries and keep it out of there, and put the calcium in our bones where it belongs… Search on youtube for: Dr. Mercola Interviews Dr. Kate Rheaume-Bleue

  6. I found this to be the best source of real vitamin A, being a raw vegan I am not to thrilled about consuming it, but where else can I get vitamin A??? I found it on the vitacost website…Sonne's Old Fashioned Cod Liver Oil No 5 — 16 fl oz…There are only a handful of truly raw oils out there, this seems to be one of them???

  7. Thanks John. I have been wondering about Saurekraut. I looked at it on the shelf for a long time & something just kept telling me it wasn't the real deal all bottled up and shipped from overseas. I did eventually buy a bottle but haven't used it yet. I will look for a local supplier like you recommended.

  8. Just made sauerkraut, gingered carrots, bell peppers with garlic and carrots, garlic and celery. All lacto fermented today!!!!

  9. My A vitamin levels are sky high. I never consume any animal products, it's a myth that you need to consume synthesized, pure, A vitamin; carotene's are a far more suitable source of potential Vitamin A for humans, in which, via our liver, we may convert required amounts. Actually consuming pure vitamin A can be very dangerous; we are not carnivores or true omnivores, we, in contrast, can die from over exposure to pure Vitamin A. Please stop spreading false information, thank you.

  10. The latest science seems to indicate that prebiotics (soluble fiber feeding probiotic bacteria) are far more important in terms of sustaining healthy gut-flora, consistently consuming fruits such as Kiwi's will ensure you feed and cultivate benign flora. Anyhow, fruits and vegetables contain beneficial microorganism, simply, consistently, provide the proper feed and they will multiply. It is better to hire and maintain permanent benign settlers than to rely on temporary workers!

  11. Because, among many other things, we can easily be poisoned by intakes of pure A vitamin. The answer was already given in my first reply.

  12. I didn't say anything about synthetic vitamin A??? Carotene does not convert to vitamin A in most humans, you need to do your research, you are not getting any vitamin A from vegetables…

  13. Thanks so much for this video. I didn't understand that fermented foods were considered raw before. Now I understand the benefits.

  14. I'm an RN and I was shocked and embarrassed to find out that "fecal transplant" is an actual therapy considered in severe cases of colitis. Seriously?!?! What has healthcare come to when we consider putting another person's shit into someone elses colon. Keep putting out the great info, John. This is a much more credible option.

  15. You would be embarrassing yourself, my friend, if you would claim such nonsense at any university, look up the axiomatic opinions expressed by the Pauling institute, as reference, with references, for instance 🙂 No, besides a biased, irrelevant, fringe of WAPF members, no-one maintains, without due ignorance, that one must consume vitamin A in order to source vitamin A. There is no discussion, these are facts. You are confusing people with none-sense,

  16. The body "synthesizes" vitamin A from beta -carotene's, found in fruits and vegetables, via the liver and gut flora, these are standart, axiomatic, facts.

  17. Thanks for this informative video. Probiotics make a world of difference with your intestinal health. Do you recommend drinking kombu??

  18. LOL, that's what you think and what the "industry" want's us to think, but it isn't true…Very few humans can convert beta carotene to vitamin A…For one thing 99% of people's liver isn't even working properly anymore because they are all clogged up with metabolic waste…I am not going to argue with you, I know what I am talking about, clearly you don't…Search this and watch and listen and pay attention… Dr. Mercola Interviews Dr. Kate Rheaume-Bleue

  19. Go read the wikipedia page on Vitamin A, It says this "The conclusion that can be drawn from the newer research is that fruits and vegetables are not as useful for obtaining vitamin A as was thought"…

  20. What I think? These are measurable facts! Wikipedia is not a scientific source of evidence, but you are still in the wrong, from wiki:"carotenoids can be converted into vitamin A", which shows, even on wiki, that your statements are erroneous, The fact that on a none-starvation plant based diet you consume such enormous quantities of carotenes everyday, that the body only converts what is necessary is in fact beneficial, one may die from excessive ingestion of retinol (Vit.A), These are facts

  21. Dr, Mercola, do waste our time, no one, outside some fringe group of individuals, with a certain agenda takes him seriously. I would not advice anyone to consider, seriously, what he has to say. Most people on none-starvation plant based diets, have perfect levels of Vitamin A production, without the dangers of toxic over consumption of pure Vitamin A (retinol). Carnivores can detoxify their livers from excessive exposure, we cannot. We are not meant to consume "pure" vitamin A.

  22. It's about getting the RIGHT kind of GOOD bacteria into your digestive system. Yes it sounds gross, but it has been proven to work for some individual. If you suffer from Colitis as I do….believe me the pain can be unbearable..AND I would be open to this procedure to lessen my pain…Look at it as a Blood Transfusion…Do you have Colitis or any Painful Digestive issues yourself and if you do…what would you recommend? THANKS

  23. If you would watch the video,you would see it's not Dr.Mercola explaining it to us.And btw,you are the one getting your info from people with the agenda of keeping humans from being healthy,you are getting info from Universities that are run by the same families that profit from the whole medical industry.To understand proper nutrition info and where to get it from you would need to understand the families running EVERYTHING.Just keep looking for your power from your"rocks",you will be fine,LOL!

  24. Yeah, like I am going to take your advice, you are on here asking ridiculous questions about rocks and stones etc…LMAO

  25. You have seem incapable of looking at facts; like blood tests 😉 Sky high levels of vitamin A, without consuming vitamin A, without animal products. I wish you all the best, truly on your journey.

  26. yeah, let me guess, test from a DR.??? Lmao, you can believe them if you want, but they only make money off of sick people, they are the last people to take advice from or believe…Or was it a test you got from one of your "rocks"??? again LMAO

  27. John, please put this guys contact info in the "show more" portion of this site page. I would like to order from him. Thanks.

  28. I respect you my friend, and your honest approach to learning. However, it really is a very large topic, so large, in fact, that I've written a paper on human evolution with over 200 references. Unfortunately, Youtube's facilities do not allow comprehensive, meaningful, discussions. In the future, our organization will upload a video on the subject.

  29. Good video, I think the fear of sodium may be a little overdone. If you use a wide spectrum mineral salt to make the sauerkraut there is no reason to be concerned about too much sodium.

    The body needs sodium, it just needs to balanced with potassium. The body also uses many other minerals, so wide spectrum salt is a good idea.

  30. It would be a shame for you not to shed pounds when these other people are able to shed pounds so easily using Fat Blast Furnace (check it out on Google).

  31. i really miss eating saurkraut and kim chi. I stopped when I found out more on how bad salt is for you. what are your thoughts on the salt in saurkraut john?

  32. If you have been trying to shed pounds, you should search google for Mimmu Fat Blast. You are bound to get the body you deserve.

  33. Having hot showers a lot can dry your skin out and make it itchy, try bathing with cooler water. Shower filter helps me I find, alkalizing my bathing water has made my skin smoother also.

  34. Wow, I love that hippie you have talking in this video, does he have his own Youtube channel? 🙂 So nice too listen to. But I still like you to, John! 😉 great videos!

  35. Hi John … This is my first time making fermented veggies … I made cauliflower, green beans, red onion, with parsley, basil, oregano and sea salt.. I have had it sitting in the brine in a big crock pot .. covered ,, I couldn't resist tasting it .. so opened it everyday .. tastes vinegary.. and the beans are still slightly crunchy .. the cauliflower too, but it's a little mooshy.. at the stem area .. is this normal ?? It's been fermenting now 3 days !!
    there is no mold..

  36. Diet supplement companies are dying for as many individuals as possible to to try their new products to demonstrate that they really help people lose weight.
    Well I found a website that will send free test products to your home, its the best way to get free weight loss products 🙂
    Paste this in your browser

  37. Fermented foods pass right through our digestive systems. Our bodies act upon it by removing it as fast as possible, which is why it really helps getting the bowels flowing. It's not because it's improving digestion, but it's because our bodies act upon it by removing it as soon as possible. The increased amount of sodium chloride is also no good as salt is a poison to our body. It enters as sodium chloride, and exits as sodium chloride while damaging our mucous membranes.

  38. Continued: You must know this, which is why you only took a little bite. You did mention the salt being no good. If anyone insists on eating fermented "foods" (which I don't believe they're foods at all) then replace the salt and water used to ferment them with fresh celery or swiss chard juice right from the juicer. It'll be a much better alternative to sodium chloride. Again, eat these foods sparingly, if at all… we'll get plenty of probiotics "and" prebiotics from fresh fruits/vegetables.

  39. Weight loss programs desperately want as many individuals as possible to to try their new products to show that they really do help you lose weight.
    Well you must check out this website that will send free samples to your home, its the best way to get free weight loss products 🙂
    Have a look here

  40. It would be a shame if you did not get ripped when other people do it so easily with Swift Fat Loss (search for it on google).

  41. I'm loving all your videos. I just wanted to jump in the screen, though ,and grab the woman in purple and say, "Listen to this guy, your life would be so much better!"

  42. It would be a shame if you did not get ripped when normal people accomplish it easily using Morsch Muscle Madness (go google it).

  43. Question – I tried to ferment cabbage (I'm in my 2nd day) — and I used the canning jars – they're air tight — am I supposed to open them 1x/day to let out air?  That's what I've been doing but now the cabbage doesn't look soaked in water — do you think the veggies will still be okay to eat?  Am I supposed to be opening them once a day to let out the air/built up pressure caused by the water?

  44. In South Korea male life expectancy is 77 years compared to the USA where male life expectancy is 76. So…eating lots of kimchi your entire life could get you an extra year!

  45. I have come to the realization that all modern diseases begin with not exactly what you eat, but HOW you digest…   Koreans (from Korea not Korean-Americans) have the best skin!!  How do they not have under-eye circles and skin so even in tone and smoother than a baby's bottom?

  46. I've tried the Body Ecology Culture Starter and am not sure if I want those strains of bacteria in my gut.  Thank you for doing this video, now I am sure I need to be eating naturally occurring good bacteria from the wild fermented vegetables.  I will throw away the culture starter and make more sauerkraut the old fashioned slow way (I ferment mine for 4 weeks).

  47. hey John
    In another video you prefer Reuteri powder from Natural way. But I read on the bottle ..May contain a minimal residual amount of milk or soy protein…. Is it not vegan? Milk is not very healthy!!
    Which probiotic can you advise~?

  48. Hi John Lee. Have veggies fried or boiled in ghee (clarified butter) and always have butter (ghee) since it lubricates the anal passageways. Don't eat undercooked stuff which has to be chewed and chewed

  49. In case, like me, you’ve been recently wasting your time searching for a diet plan that works, Google "sowo hope site. ” I have droped 15 pounds in Just one week. I’d advise this system to any individual who’s seeking for a really powerful plan.

Leave a Reply

Your email address will not be published. Required fields are marked *