usually when i make a reuben i melt the cheese and then take it out of the oven and put the kraut on top. doesn’t heating the sauerkraut kill the probiotic properties?
That is a good way to make sure all live microbes stay live for sure. Yes, heating too much will kill probiotic microbes however it is a little more nuanced than that. One, the cheese melting may not be hot enough to kill them all and I love the comfort of everything warmed so it is a trade-off that I am willing to make (especially since I do eat a lot of raw kraut.) The other bit of nuance is that we now know that the dead probiotics (postbiotics and paraprobiotics) are also quite good for our gut. This takes all the worry out of it for me. I always say -- consume these foods the way you want to--the more you enjoy the better. ;-)
good to know. i also worry about heating miso in soup and sauces and losing their virtues. i will let that go--i'm glad to know that they are still good for the gut!
YUMMY! thank you. looks like you have a whole book about making tempeh and more! will you be updating that anytime soon or should i order it now? i've been wanting to explore this and tofu making...
You are welcome. Yes, we do have a book -- Miso, Tempeh, Natto and Other Tasty Ferments. Go ahead and order. This one will not get revised. Also, if you are interested in tofu making you might check out Mara's class at The Fermentation School. On this link it is bundled with my tempeh class. https://www.fermentationschool.com/bundles/plant-based-protein-bundle-tofu-and-tempeh
Hello! Popped back because my wife saw you did Tempeh, we’ve been using your book lots and making tempehs out of our local beans. We have a little rice bean, about the size of mungo that’s native to the Philippines, called Tapilan. That made a really good tempeh and also is fantastic as a miso. We also have these volunteer winged beans (called sigarellos here) and though they’re great to eat as a veggie we always forget about them and end up with lots of dried seed pods. I soaked the beans over three days and did a long pressure cook, it was very much like soy! In fact I found some good info about it from Bill’s book, he said it was the second most eaten tempeh in Indonesia !
I managed to get my hands on some local black soy beans here too and we did Natto with them, I’d say it was better than the regular soy just a bit.
Thanks for all the inspiration! Definitely down that rabbit hole now…
I love this post. I am going to try it with my Kimchi batch that just came out of the crock last week. The extra spice should be fun since Ruebens are my favorite sandwich and I am starting to go off of meat with the exception of the Salmon I catch up here in Washington.
Thanks again for your great knowledge and sharing it.
usually when i make a reuben i melt the cheese and then take it out of the oven and put the kraut on top. doesn’t heating the sauerkraut kill the probiotic properties?
That is a good way to make sure all live microbes stay live for sure. Yes, heating too much will kill probiotic microbes however it is a little more nuanced than that. One, the cheese melting may not be hot enough to kill them all and I love the comfort of everything warmed so it is a trade-off that I am willing to make (especially since I do eat a lot of raw kraut.) The other bit of nuance is that we now know that the dead probiotics (postbiotics and paraprobiotics) are also quite good for our gut. This takes all the worry out of it for me. I always say -- consume these foods the way you want to--the more you enjoy the better. ;-)
good to know. i also worry about heating miso in soup and sauces and losing their virtues. i will let that go--i'm glad to know that they are still good for the gut!
YUMMY! thank you. looks like you have a whole book about making tempeh and more! will you be updating that anytime soon or should i order it now? i've been wanting to explore this and tofu making...
You are welcome. Yes, we do have a book -- Miso, Tempeh, Natto and Other Tasty Ferments. Go ahead and order. This one will not get revised. Also, if you are interested in tofu making you might check out Mara's class at The Fermentation School. On this link it is bundled with my tempeh class. https://www.fermentationschool.com/bundles/plant-based-protein-bundle-tofu-and-tempeh
Have fun and let us know how it goes.
Hello! Popped back because my wife saw you did Tempeh, we’ve been using your book lots and making tempehs out of our local beans. We have a little rice bean, about the size of mungo that’s native to the Philippines, called Tapilan. That made a really good tempeh and also is fantastic as a miso. We also have these volunteer winged beans (called sigarellos here) and though they’re great to eat as a veggie we always forget about them and end up with lots of dried seed pods. I soaked the beans over three days and did a long pressure cook, it was very much like soy! In fact I found some good info about it from Bill’s book, he said it was the second most eaten tempeh in Indonesia !
I managed to get my hands on some local black soy beans here too and we did Natto with them, I’d say it was better than the regular soy just a bit.
Thanks for all the inspiration! Definitely down that rabbit hole now…
Awesome! Sounds delicious. I am always super interested in types of beans.
(I knew I hadn't seen comments from you in awhile, but didn't realize you were off, hope all is well.)
I love this post. I am going to try it with my Kimchi batch that just came out of the crock last week. The extra spice should be fun since Ruebens are my favorite sandwich and I am starting to go off of meat with the exception of the Salmon I catch up here in Washington.
Thanks again for your great knowledge and sharing it.
Thank you. Great to hear you love the post and are putting it to use right away. Enjoy the Rueben!