Well, I got a chance to peek at the bacteria in my sauerkraut and sauerprouts jars! Just as I had expected, the kraut juice had a MUCH higher cell density than the sprouts. The sprout juice was like a desolate wasteland. I guess that’s the problem with putting whole sprouts in without chopping them… not enough sugars from the vegetables escape into the juice to feed the microbes. Looks like it might mostly be Lactobacillus bulgaricus and Leuconostoc mesenteroides in there.
One thought on “Lactic Acid Fermentation Bacteria: Under the Scope”