I have concerns about using honey in any ferment because it is antibacterial in nature. I'm a bit worried that honey would result in feeding all the yeast and killing all the beneficial bacteria. I also understand that will sauerkraut, there are three distinct stages of ferment, the first being a yeast stage, and the last being the stage that results in the good bacteria. That takes weeks, so I'm wondering what sort of bacteria are resulting from this particular ferment over a three-day period? Being someone who is extremely sensitive to yeast but absolutely needs the benefits of probiotic pickling, I would need to know what I would be growing before I could try this.
I have concerns about using honey in any ferment because it is antibacterial in nature. I'm a bit worried that honey would result in feeding all the yeast and killing all the beneficial bacteria. I also understand that will sauerkraut, there are three distinct stages of ferment, the first being a yeast stage, and the last being the stage that results in the good bacteria. That takes weeks, so I'm wondering what sort of bacteria are resulting from this particular ferment over a three-day period? Being someone who is extremely sensitive to yeast but absolutely needs the benefits of probiotic pickling, I would need to know what I would be growing before I could try this.