1) J Nutr Biochem. 2017 Mar;41:20-24.
2) Am J Gastroenterol. 2000 May;95(5):1231-8.
3) Oral Dis. 2000 Jul;6(4):227-33.
4) Biotechnol Lett. 2010 Apr;32(4):503-6.
5) Brain Res. 2002 Feb 22;928(1-2):156-9.
6) Int Immunopharmacol. 2011 Dec;11(12):2017-24. doi: 10.1016/j.intimp.2011.08.013. Epub 2011 Sep 3.
Overnight Cabbage Salad (high in L. plantarum):
Lactobacillus plantarum is found NATURALLY growing on CABBAGE and other edible plants. However, ordinary sauerkraut (fermented cabbage) has the potential for some undesirable bacterial and fungal growth and subsequent toxic by-product contamination. Here’s how to make a better probiotic food using cabbage:
Shredded Cabbage (1 Cup)
Purified Water (chlorine in tap water will kill the bacteria) (2 Cups)
Salt (½ tsp)
Honey (½ tsp)
Lemon Juice (1/4 cup) (VERY IMPORTANT as it will prevent heterofermenting bacteria from taking the lead in growth leading to alcohol and eventually vinegar production - more info available on this subject in our Gut/ Brain Connection & Beyond DVD series)
Combine all ingredients in 2 quart mason jar with lid. Shake well and let sit out in room temperature. May use within 12 hours but should refrigerate after 24 hours to slow bacterial growth and reduce potential for production of unwanted by-products. Enjoy!