Tracker Pixel for Entry

​Proactive with probiotics

Wellness | February 28th, 2018

A few months ago, I was introduced to the concept of probiotics and how they work with our bodies. I would never have guessed the change that occurred after their introduction into my system.

I always considered myself a fairly healthy eater, indulging sparingly and watching my intake of calories and nutrients diligently. It was only after my partner mentioned the function of probiotics in the system and how they affect the many functions of the gut -- and how we feel as a whole. Holistically, the concept of probiotics made sense.

I started my quest into probiotics gently, with products like kombucha and premade, naturally fermented vegetables. I noticed a change in my ability to concentrate and overall bodily function, not to mention better regularity.

These changes were enough to make me ramp up my intake and consider producing my own fermented probiotic products. I luckily remembered that my mother had a friend that was a pro, and so on a trip home last December, I scheduled a meeting with Luann Raadt.

She had been a paraprofessional and coworker of my mother’s during my youth at the elementary close to my home. She had started her holistic journey a few years prior, and her accumulation of herbs and natural healing substances was something to be revered. Anytime you go to her home she presents you with a new tincture or blend that has specific uses.

Her fervor for natural healing is contagious and I caught the contagion. She let me sample all of the products that she had been making. She pulled a plethora from her fridge.

Beet kvass is the juice from brine-fermented beets; kefir, a bacterial fermented milk that contains billions of probiotics. Fire Cider is a blend of multiple probiotic-rich vegetables and herbs that is then strained, and the juice is consumed to battle cold symptoms. She also had multiple flavors of kombucha. It was a wonderland.

She taught me a few very simple procedures and then sent me with recipes and other reading materials. When I got home, I got to work. I am currently on my third batch of sauerkraut, and every time the end result is better. It feels good to produce something in your home, by yourself, that can improve your mood and your health.

Producing sauerkraut is actually pretty simple. You have to keep an eye on it to make sure it doesn’t start producing mold, and that the majority if not all of your cabbage is in the brine.

When I make mine, I start with a standard Ball mason jar. If you’re using the pint jars, you can only fit about a half a head of shredded cabbage. I recommend using two. More Sauerkraut!

If you want to shred the cabbage with a food processor, you can. I prefer my sauerkraut a bit finer and less chunky. If you prefer a chunkier style, you can chop it with a knife. Once you have the cabbage chopped, pack as much as you can in the jar or jars with enough room for the brine.

After you have the jars filled with cabbage I prefer to use a bit of starter for my fermentation, so I put about a quarter cup of the juice from the premade sauerkraut from the cooler section at the grocery store, preferably Bubbies, and then fill the rest with filtered water.

Once you start producing you’ll have your own starter liquid, but for now you’ll need some for your first batch. Once you have filled the jar with water, sprinkle a tablespoon or so on top of the liquid, reseal the lid and shake. Some of the cabbage will rise above the water, so I take a small tool or a jar that fits inside the lip, and pack the cabbage down again.

Removing the center from the lid of the canning jar, I then take an unbleached coffee filter, stretch it over the lid of the jar, and screw the lid rim back on.

The important thing is to let the mixture breath. I usually check once a week to make sure the whole mixture is submerged, mashing it back down again. Continue this for approximately a month. I sometimes cut mine short because I prefer a bit of crunch to persist in my cabbage. It’s all up to the producer.

When the kraut has reached the desired consistency, unscrew the lid and replace the filter with the canning center again and throw it in the fridge to enjoy. I often start the process all over again, so that I never run out.

The power of probiotics is real. Enjoy and eat well! 

Recently in:

By Laura Simmonslaurasimmons2025@u.northwestern.edu Gerald Briggs, the Warren County Mississippi Fire/EMS chief, was at a festival in February 2020 when a local law enforcement officer asked him if he had heard about the explosion…

By Michael M. Millermichael.miller@ndsu.edu Dwight Herr interviewed his father, Julius E. Herr of Wishek, North Dakota, in June 1979. Dwight provided a transcription and donated the “Life Story of Julius E. Herr” to the Germans…

Saturday, March 1611 a.m.Downtown FargoWear something green and celebrate spring during Fargo-Moorhead’s premier parade. Thousands of spectators line the streets, so arrive early to snag a prime spot. This community celebration…

By Sabrina Hornungsabrina@hpr1.com When one googles “What traits are desirable in a new employee,” some of the first words that pop up “from sources around the web” include “communication,” “team player,”…

By Ed Raymondfargogadfly@gmail.comPoliticians could learn a lot by watching dung beetles work for a livingThe 400,000 species of beetles is the largest order of insects discovered on Planet Earth, so far. Insect researchers believe…

By Rick Gionrickgion@gmail.com Holiday wine shopping shouldn’t have to be complicated. But unfortunately it can cause unneeded anxiety due to an overabundance of choices. Don’t fret my friends, we once again have you covered…

By Rick Gionrickgion@gmail.com In this land of hotdish and ham, the knoephla soup of German-Russian heritage seems to reign supreme. In my opinion though, the French have the superior soup. With a cheesy top layer, toasted baguette…

The Aquarium, 226 Broadway North upstairs, Downtown FargoFriday, December 8, 7:30-11pmDoors 7:30 pm // Music 8 pm21+ // $10 advance // $12 DOSOver two decades, Christmas songs have appeared throughout Owen Ashworth’s recorded…

Now playing at the Fargo Theatre.By Greg Carlson gregcarlson1@gmail.comPalme d’Or recipient “Anatomy of a Fall” is now enjoying an award-season victory tour, recently picking up Golden Globe wins for both screenplay and…

In the 20th and 21st centuries, the pursuit of knowledge has directed humankind to new horizons – the ocean depths, the infinite reach of space, and the hidden secrets of cells and microbes…or to Artificial Intelligence, which…

By John Showalterjohn.d.showalter@gmail.comHigh Plains Reader had the opportunity to interview two mysterious new game show hosts named Milt and Bradley Barker about an upcoming event they will be putting on at Brewhalla. What…

By Annie Prafckeannieprafcke@gmail.com AUSTIN, Texas – As a Chinese-American, connecting to my culture through food is essential, and no dish brings me back to my mother’s kitchen quite like hotdish. Yes, you heard me right –…

By Sabrina Hornungsabrina@hpr1.comNew Jamestown Brewery Serves up Local FlavorThere’s something delicious brewing out here on the prairie and it just so happens to be the newest brewery west of the Red River and east of the…

By John Showalter  john.d.showalter@gmail.comThey sell fentanyl test strips and kits to harm-reduction organizations and…

JANUARY 19, 1967– MARCH 8, 2023 Brittney Leigh Goodman, 56, of Fargo, N.D., passed away unexpectedly at her home on March 8, 2023. Brittney was born January 19, 1967, to Ruth Wilson Pollock and Donald Ray Goodman, in Hardinsburg,…

By Faye Seidlerfayeseidler@gmail.com On the first day of the month I ask people to thank a journalist they know or someone who contributes to papers in some meaningful way. When I grew up, my best friend's father was a journalist…