My greens won't ferment. They're supposed to turn yellow and sour on its own. It's been two and a half weeks on the counter. Does anyone know why?

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Anonymous Sat Apr 2 23:11:41 2016 No.7533031 [Reply] [Original]

My greens won't ferment. They're supposed to turn yellow and sour on its own. It's been two and a half weeks on the counter. Does anyone know why?

>>	Anonymous Sat Apr 2 23:13:26 2016 No.7533035 Just like you, they have no culture. Add in a teaspoon of yogurt or the juice from some store bought lactofermented stuff, like Bubbies pickles or kraut

>>	Anonymous Sun Apr 3 12:51:13 2016 No.7534491 File: 810 KB, 2448x2448, IMG_20160402_171953~2.jpg [View same] [iqdb] [saucenao] [google] >>7533035 Thanks, do I need to start a new batch? I've kept the lid covered loosely in case it expands and causes the jar to explode. I've shut it closed for now.

>>	Anonymous Sun Apr 3 12:53:55 2016 No.7534498 >>7534491 If it hasn't fermented, then there should be a chance that it could cause food-borne illness. I can't say how high the chance is, but I would recommend throwing it out, unfortunately.

>>	Anonymous Sun Apr 3 12:58:26 2016 No.7534506 >>7534491 It's not packed in water is it? How much salt? How much vinegar?

Anonymous Sun Apr 3 13:02:56 2016 No.7534519

>>7534506
Shouldn't be using vinegar at all for lacto-fermentation. One tablespoon of kosher or sea salt per cup of water and it should be fine. And use bottled or filtered water, sometimes the junk they add to treated city/municipal water can cause problems with fermentation.

>>	Anonymous Sun Apr 3 13:15:38 2016 No.7534558 >>7534491 it looks like there are no signs of bacterial/fungal activity. You'd be relatively safe doing >>7533035, but the risk is still there. Make a new batch, and ferment both side by side. See how they differ!

Anonymous Sun Apr 3 13:25:22 2016 No.7534586

>>7534506
Vinegar is used to make a non-fermented pickle. Ferments need only salt and water.

OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going. Otherwise you may have to backslop, though it's not recommended to do too often.

Also if you're using water from a chlorinated tap, then dispense the water and let it sit for a while. The chlorine will evaporate out, leaving a more hospitable climate for your little microbiotes.

>>	Anonymous Sun Apr 3 13:35:34 2016 No.7534629 File: 34 KB, 210x210, vomit[1].png [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 13:37:28 2016 No.7534634 File: 32 KB, 211x208, 1433947235749.png [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 13:40:24 2016 No.7534645 File: 26 KB, 400x462, 1457180687621.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 14:12:42 2016 No.7534732 >>7534629 >>7534634 >>7534645 Nice samefag. It's just bacteria, totally naturally-occurring on food also. American produce is often irradiated for the purpose of killing these harmful bacteria.

>>	Anonymous Sun Apr 3 14:20:03 2016 No.7534752 File: 52 KB, 400x330, I'm gonna need two rags for this one.jpg [View same] [iqdb] [saucenao] [google] >>7534732 >I R R A D I A T E T H E V A G I N A

>>	Anonymous Sun Apr 3 14:24:38 2016 No.7534762 File: 23 KB, 800x600, IMG_0258_zpsx66yjh2f.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 15:08:45 2016 No.7534872 File: 10 KB, 268x262, 1315540532636.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

Anonymous Sun Apr 3 15:53:52 2016 No.7535000

Toss it and start over.
That looks like pickled mustard cabbage (jruk spey). Is that what you're making? Here's how I make mine:

Cut and wash the greens and pack them in the jar/crock.
Add water to cover keeping track of how much water you've poured.
Pour the water out into a sauce pan and add 1tbsp of white rice per cup of water and kosher or other non-iodised salt enough for a 4-5% brine. The type rice shouldn't really matter too much, but I always use sticky rice for this if you want to follow exactly. Really, the rice is just there just to provide some carbs to attract yeast and good bacteria to help the fermentation along. Attracting them early keeps bad bacteria at bay.
Boil until the rice is soft then allow to cool.
Pour through a fine sieve into the jar, mashing the rice through the mesh.
Top off with fresh-drawn water to completely submerge the greens.
Allow to sit a few days until soured to your preferences.

>>	Anonymous Sun Apr 3 16:02:33 2016 No.7535021 File: 1.69 MB, 600x338, 1395366002848.gif [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 16:26:25 2016 No.7535085 File: 1.67 MB, 868x948, dear god make it stop.png [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Sun Apr 3 18:38:49 2016 No.7535508 File: 1.13 MB, 160x120, 1325349071365.gif [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Sun Apr 3 20:03:17 2016 No.7535748 File: 80 KB, 780x503, 1443973263661.jpg [View same] [iqdb] [saucenao] [google] > I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 20:08:34 2016 No.7535763 File: 41 KB, 853x480, redgarden_kateheadache.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient

>>	Anonymous Sun Apr 3 20:11:12 2016 No.7535771 File: 1.37 MB, 224x178, 1326512852121.gif [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Sun Apr 3 20:13:50 2016 No.7535783 crapflooding and avatarfagging is against the rules

>>	Anonymous Sun Apr 3 20:20:24 2016 No.7535809 >>7534498 I'm with this anon. It's not worth getting sick over.

>>	Anonymous Sun Apr 3 20:23:49 2016 No.7535819 you pickled them. they are preserved.

>>	Anonymous Sun Apr 3 20:28:26 2016 No.7535829 >>7533035 Isn't it some kind of special yogurt you need? I thought it was something like Greek yogurt or something.

>>	Anonymous Sun Apr 3 20:29:52 2016 No.7535839 File: 83 KB, 468x323, 1453082172945.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

Anonymous Sun Apr 3 20:30:23 2016 No.7535840

>>7533031
Fermentation should be basically inevitable whenever you let vegetables lying around in room temperature. It should start to happen in 12-48 hours. The only reason I can think of for them not fermenting is if there's something in the mix that inhibits fermentation, like fluoride in the water (if you used added water in the first place). What's your recipe?

>>	Anonymous Sun Apr 3 20:31:08 2016 No.7535842 File: 111 KB, 685x720, disgust.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Sun Apr 3 20:31:50 2016 No.7535844 >>7535829 Any yogurt that contains live cultures. Green yogurt always will, but most should. It will say on the package.

>>	Anonymous Sun Apr 3 22:26:55 2016 No.7536209 >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going. posting in legendary thread

>>	Anonymous Mon Apr 4 01:14:48 2016 No.7536739 File: 96 KB, 728x392, 1453165244796.png [View same] [iqdb] [saucenao] [google] >>7534732 >Trying to rationalize the practice of rubbing vaginal secretions on food

>>	Anonymous Mon Apr 4 01:23:06 2016 No.7536761 >>7536739 It's not even a new thing... http://www.sbs.com.au/food/article/2016/04/01/company-has-allegedly-made-beer-vaginal-yeast?cid=trending

>>	Anonymous Mon Apr 4 02:43:57 2016 No.7536942 File: 47 KB, 450x254, really.gif [View same] [iqdb] [saucenao] [google] >>7536761 Do you really think you're gonna win this argument?

>>	Anonymous Mon Apr 4 02:56:41 2016 No.7536961 File: 225 KB, 682x600, btfo.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Mon Apr 4 02:57:13 2016 No.7536964 File: 752 KB, 180x240, 1405904852366.gif [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Mon Apr 4 02:59:30 2016 No.7536970 File: 29 KB, 620x400, Cal disgusted.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Mon Apr 4 03:05:17 2016 No.7536985 File: 296 KB, 201x228, 1414780739996.gif [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going

>>	Anonymous Mon Apr 4 03:09:22 2016 No.7536992 File: 308 KB, 300x169, 2.gif [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Mon Apr 4 03:19:39 2016 No.7537021 >>7536942 That wasn't me, but it's really just bacteria. I don't know how any of you can formulate an argument against it other than reaction images. Fermentation is an ancient practice, and this allows one to do it using naturally occurring bacteria

>>	Anonymous Mon Apr 4 03:32:39 2016 No.7537063 >>7537021 Not all bacteria is the same, and you're SURELY picking up more than just lactobacillus from the microbiota rainforest that is the cooch

Anonymous Mon Apr 4 03:39:58 2016 No.7537082

>>7537063

From wiki:
"The primary colonizing bacteria of a healthy individual are of the genus Lactobacillus. Since the first description of lactobacilli by Döderlein, lactobacilli have been generally considered as the gatekeepers of the vaginal ecosystem. Lactobacilli have been shown to inhibit in vitro growth of pathogenic microorganisms, e.g. Bacteroides fragilis, Escherichia coli, Gardnerella vaginalis, Mobiluncus spp., Neisseria gonorrhoeae, Peptostreptococcus anaerobius, P. bivia and Staphylococcus aureus. It is generally accepted that this is achieved mainly through the action of lactic acid."

There are plenty of airborne molds and bacteria that can contaminate a fermentation, but the vagina functions similarly to lacto-fermented pickles

>>	Anonymous Mon Apr 4 03:43:48 2016 No.7537089 File: 38 KB, 604x404, Wat.jpg [View same] [iqdb] [saucenao] [google] >>7534586

Anonymous Mon Apr 4 03:46:39 2016 No.7537092

>>7536761
Without reading the article Lactobacillus bacteria form part of the vaginal microbiota as well as being a wild bacteria often used in sour beers, deliberately isolated or as a wild ferment. Probably wouldn't be an unpleasant ferment for pickled veg, though I'm not familiar with what is commonly desired.

Anonymous Mon Apr 4 03:49:34 2016 No.7537100

>>7537089
It's very simple. If you use vinegar, it's going to kill the cultures. It will simply be impossible to do a ferment. Fermentation encourages beneficial cultures to compete with and thus stave off harmful cultures, while vinegar pickling uses the acidity of the vinegar to stop any cultures at all from developing.

>>	Anonymous Mon Apr 4 03:49:34 2016 No.7537101 File: 1019 KB, 437x248, sup.gif [View same] [iqdb] [saucenao] [google] >>7534586 I'd try them if you were hot.

>>	Anonymous Mon Apr 4 16:53:22 2016 No.7538539 it is not this thread's time to die

>>	Anonymous Mon Apr 4 16:56:21 2016 No.7538548 >>7534586 >Farm to table in a nutshell

>>	Anonymous Mon Apr 4 17:08:08 2016 No.7538589 >>7538548 >>>7534586 # >>Farm to table in a clamshell FTFY

>>	Anonymous Mon Apr 4 17:28:10 2016 No.7538667 >>7534586 Someone call NASA, my sides are in orbit

>>	Anonymous Mon Apr 4 17:36:06 2016 No.7538702 >>7534586 Do your pickled veggies end up having a similar flavor to your vag? I'm honestly curious.

>>	Anonymous Mon Apr 4 21:46:38 2016 No.7539498 File: 39 KB, 490x467, fwgon.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Mon Apr 4 22:06:03 2016 No.7539566 >>7534586 Legendary thread

>>	Anonymous Mon Apr 4 23:02:54 2016 No.7539749 >>7538589 >>7538589 >>>Farm to table in a clamshell underrated post

>>	Anonymous Mon Apr 4 23:04:33 2016 No.7539754 >>7536942 I'm not going to try to argue it, it's a "standard" and you need to explain why it isn't fine as is.

>>	Anonymous Mon Apr 4 23:52:31 2016 No.7539939 >>7539754 Seeding pickle juice with coochy germs is definitely NOT 'standard'

Anonymous Mon Apr 4 23:57:49 2016 No.7539957

>>7539939
It's been done successfully at least once, what was the problem with it being done? To set a standard / procedure you don't need to be an industry standard.
>A technical standard is an established norm or requirement in regard to technical systems.
To pickle with vagina juice you have to do X, and X turned out to work.
This is how a "requirement" works., unless you want to do the new experiments.
What about the coochy germs doesn't work?
https://www.youtube.com/watch?v=oVnuFY20st0
But seriously, it works, what is our observation, what is your experiment etc.

>>	Anonymous Tue Apr 5 00:28:57 2016 No.7540080 File: 7 KB, 259x194, 1440562395397.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 01:32:09 2016 No.7540220 >>7534519 i like to add a teaspoon of vinegar because it often improves color. sometimes i add an oak leaf to improve crunch as well

>>	Anonymous Tue Apr 5 01:59:43 2016 No.7540275 File: 104 KB, 1600x1536, llDo4M0.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 02:59:44 2016 No.7540397 File: 115 KB, 1057x792, yumm.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >Otherwise you may have to backslop I think I have to backslop

Anonymous Tue Apr 5 03:10:39 2016 No.7540420 [DELETED]

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>>7534586
>OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going. Otherwise you may have to backslop, though it's not recommended to do too often.

>>	Anonymous Tue Apr 5 03:11:59 2016 No.7540421 File: 2.86 MB, 196x180, copoutnope2.gif [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Tue Apr 5 03:12:30 2016 No.7540423 File: 67 KB, 642x264, 1458782875310.png [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

Anonymous Tue Apr 5 03:40:26 2016 No.7540456

>>7539957
you seem to ignore or play with the fact that most of us can tolerate vaginal flora only during sex. Even though it is the primal source of human microbiota and as lactic acid bacteria are at work in pickling processes.

Reminds me the story of a guy who had a girlfriend who used to hide food in her vagina. Clever use of one's microbiota IMHO.

>>	Anonymous Tue Apr 5 03:51:31 2016 No.7540468 File: 590 KB, 500x281, aaHHHHHHH.gif [View same] [iqdb] [saucenao] [google] >>7540456 >girlfriend who used to hide food in her vagina Some how, some way, this thread has become even more revolting than it already was.

>>	Anonymous Tue Apr 5 03:54:04 2016 No.7540471 >>7540468 Don't you eat pussy, fag?

>>	Anonymous Tue Apr 5 03:54:55 2016 No.7540473 >>7540456 I think you should go to church more often senpai.

>>	Anonymous Tue Apr 5 03:56:32 2016 No.7540475 >>7540456 >girlfriend who used to hide food in her vagina. Clever use of one's microbiota IMHO. What kind of food? And more importantly WHY? Are they too fucking poor to afford a refrigerator?

Anonymous Tue Apr 5 04:17:57 2016 No.7540514

>>7540475
The story I remember of mentions after lunch intercourse in the restroom during a highschool excursion. The guy stated she had to remove leftovers she kept there for later snack in order to have sex. According to the guy, she reported her mother told her it was something very common in the history of mankind.

The fact is that lactic bacteria in anaerobic conditions preserve food.

>>	Anonymous Tue Apr 5 04:23:46 2016 No.7540526 ITT: hygienist white Anglo Saxon Protestants affraid of MUH GERMS, EEEW.

>>	Anonymous Tue Apr 5 04:29:45 2016 No.7540538 >>7534586 thats pretty cool, after all vaginas prevent infection by harmful bacteria by having their own good bacteria out competing potentially harmful ones this is the same way fermented foods work, pussy is kind of the original fermented food

>>	Anonymous Tue Apr 5 04:35:07 2016 No.7540549 >>7540514 pussy is amazing

>>	Anonymous Tue Apr 5 04:36:14 2016 No.7540552 >>7540526 ITT cu/ck/s that don't eat pussy

>>	Anonymous Tue Apr 5 04:40:26 2016 No.7540557 >>7534586 pls be in London

>>	Anonymous Tue Apr 5 04:47:27 2016 No.7540567 >>7534586 Nearly as good as that shit floating around pol about vaginal yeast bread

>>	Anonymous Tue Apr 5 05:27:46 2016 No.7540619 File: 25 KB, 541x569, 1458346360805.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >FUCK

>>	clueless ozzie !d8nktTSMw2 Tue Apr 5 06:24:45 2016 No.7540703 >>7534586 Gee wiz

>>	Anonymous Tue Apr 5 09:12:29 2016 No.7540915 >>7534586 This whole thread has fucked me up.

Anonymous Tue Apr 5 09:16:17 2016 No.7540919 [DELETED]

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>>7534586

OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going. Otherwise you may have to backslop, though it's not recommended to do too often.

oh yeah?

Anonymous Tue Apr 5 09:18:57 2016 No.7540925
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>>7534586

>OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going. Otherwise you may have to backslop, though it's not recommended to do too often.

>>	Anonymous Tue Apr 5 09:55:52 2016 No.7540989 File: 1.68 MB, 4098x3456, COOCH VEGETABLES.jpg [View same] [iqdb] [saucenao] [google] C O O C H V E G E T A B L E S

>>	Anonymous Tue Apr 5 10:55:26 2016 No.7541101 File: 18 KB, 231x258, 1456356710722.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Tue Apr 5 11:07:33 2016 No.7541125 What would Alton Brown do?

>>	Anonymous Tue Apr 5 11:09:12 2016 No.7541131 >>7541125 ur mom

>>	Anonymous Tue Apr 5 11:21:49 2016 No.7541159 File: 209 KB, 420x632, 793046.jpg [View same] [iqdb] [saucenao] [google] >>7534586 > I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going

>>	Anonymous Tue Apr 5 11:33:33 2016 No.7541178 >>7534586 >white people Smh

>>	Porn Corporation Tue Apr 5 13:04:44 2016 No.7541350 File: 296 KB, 146x220, giada-squeeze.gif [View same] [iqdb] [saucenao] [google] Epic bread.

>>	Anonymous Tue Apr 5 16:33:09 2016 No.7541865 File: 833 KB, 503x598, 1459357925212.png [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 17:29:45 2016 No.7542025 >>7540989 Can i be in the screencap

>>	Anonymous Tue Apr 5 17:33:08 2016 No.7542030 Vagina cultures foods is a thing, /ck/. http://mashable.com/2016/03/31/vagina-beer/#cBnblRxLamqp Welcome to hell.

>>	Anonymous Tue Apr 5 17:36:38 2016 No.7542043 File: 693 KB, 998x800, 1459216907447.png [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Tue Apr 5 17:37:05 2016 No.7542048 >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going What did she mean by this?

>>	Anonymous Tue Apr 5 17:42:17 2016 No.7542064 File: 63 KB, 587x545, 1459653383418.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 17:48:23 2016 No.7542080 File: 47 KB, 500x375, 1437610106728.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >OP, if you are female, I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

>>	Anonymous Tue Apr 5 17:54:43 2016 No.7542108 File: 854 KB, 493x387, tumblr_msmbqmdiR11sp2uino1_500.gif [View same] [iqdb] [saucenao] [google] >>7534586 wait. wat?

>>	Anonymous Tue Apr 5 18:03:55 2016 No.7542140 File: 2.47 MB, 600x336, quicksilver-8d5d6.gif [View same] [iqdb] [saucenao] [google] >this thread

>>	Anonymous Tue Apr 5 18:07:27 2016 No.7542155 File: 24 KB, 460x288, ramsey.jpg [View same] [iqdb] [saucenao] [google] >>7534586 >This tastes like infected vulva!!! >Chef I...

>>	Anonymous Tue Apr 5 18:08:39 2016 No.7542161 File: 521 KB, 499x209, anigif_enhanced-4841-1394541729-11.gif [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 18:16:03 2016 No.7542193 >>7534732 It's not just the bacteria you want, though. Your cooch isn't particularly sterile, that's why you have an immune system.

>>	Anonymous Tue Apr 5 18:37:35 2016 No.7542258 File: 771 KB, 203x200, Image.gif [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 18:44:59 2016 No.7542272 File: 2.04 MB, 360x203, 1401898523877.gif [View same] [iqdb] [saucenao] [google] >>7534586 >I find that touching my cooch before I work with the vegetables is sufficient to get a lacto starter culture going.

Anonymous Tue Apr 5 18:48:59 2016 No.7542293
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>>7542193
If vaginal flora were harmful the immune system would have to get rid of them. Any organism that couldn't do that could not possibly survive. In reality they're harmless under most circumstances, and effectively part of the immune system since their presence stops other, potentially harmful, organisms from gaining a foothold in the orifice. And since a lot of them are the same microbes that live in your mouth, on your skin, and in the air, a lot of them would end up there anyway unless you're making your lacto culture under lab conditions.

Now, if it were me, I'd take some cooch swabs and some agar plates and try to isolate the lactobacillus, but that girl's way probably isn't any more dangerous than making a sourdough starter or wild fermented beer.

>>	Anonymous Tue Apr 5 19:37:43 2016 No.7542477 File: 2.33 MB, 320x240, this-thread.gif [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 19:52:20 2016 No.7542507 File: 34 KB, 216x179, gaymendvagto.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Tue Apr 5 19:53:18 2016 No.7542510 >>7534586

>>	Anonymous Tue Apr 5 19:56:33 2016 No.7542522 Anon your vagina probably shouldn't have yeast in it. That's not normal.

>>	Anonymous Tue Apr 5 20:00:26 2016 No.7542531 File: 278 KB, 428x403, 1456952528192.png [View same] [iqdb] [saucenao] [google] >>7534586 Do you make period blood pastries too?

>>	Anonymous Tue Apr 5 20:03:21 2016 No.7542540 >>7534586 What the actual fuck

>>	Anonymous Tue Apr 5 20:04:31 2016 No.7542548 >>7534732 Nice damage control vegsturbator

>>	Anonymous Tue Apr 5 20:09:52 2016 No.7542565 >>7540475 >What kind of food? Mostly cucmbers

>>	Anonymous Tue Apr 5 20:14:06 2016 No.7542575 File: 996 KB, 500x288, awhellnaw.gif [View same] [iqdb] [saucenao] [google] >>7534586 Great use for cucumber dildos I guess. Just add water.

>>	Anonymous Tue Apr 5 20:18:00 2016 No.7542583 File: 54 KB, 286x312, fucking kek.jpg [View same] [iqdb] [saucenao] [google] >>7542548 >vegsturbator

>>	Anonymous Tue Apr 5 21:46:21 2016 No.7542860 >>7542522 Lactobacillus, not yeast, is how vegetables are lactofermemted.

>>	Anonymous Tue Apr 5 23:29:07 2016 No.7543101 >>7542293 Decided to fact check myself. Turns out the agar plates wouldn't really be necessary. The main species in the vaginal microbiota of virtually all healthy women are lactofermenters.

>>	Anonymous Wed Apr 6 01:36:07 2016 No.7543482 File: 1.92 MB, 280x211, haha_no_way_friend.gif [View same] [iqdb] [saucenao] [google] >>7534586 >>7540456 Well that's it for my yearly visit to /ck/

>>	Anonymous Wed Apr 6 01:57:16 2016 No.7543534 >>7543482 /ck/ is probably the most well behaved boards, by 4chan standards

>>	Anonymous Wed Apr 6 03:26:31 2016 No.7543743 File: 154 KB, 1280x720, fear.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Wed Apr 6 04:32:18 2016 No.7543901 >>7542293 At first I thought forcing the transition from hygienist paradigm to the microbiotic one on 4chan was a lost cause. But then I saw >>7543101 . There's hope, after all.

>>	Anonymous Wed Apr 6 04:44:36 2016 No.7543919 >>7543482 I miss watching Jeb get shit on.

Anonymous Wed Apr 6 04:48:39 2016 No.7543926

>>7542048
It's a simple way of making sure there are enough lactobacteria on the vegetables going into the jar. I don't put vaginal fluids into the pickles, but it's important that there are an adequate amount of bacteria, and they're often lost due to irradiation. Once in solution, the lactobacteria easily outcompete anything that would be harmful to consume.

>>	Anonymous Wed Apr 6 04:56:59 2016 No.7543935 File: 655 KB, 2782x976, ck thread.png [View same] [iqdb] [saucenao] [google] saved :^)

>>	Anonymous Wed Apr 6 05:11:04 2016 No.7543952 File: 16 KB, 397x261, 1399345957883.jpg [View same] [iqdb] [saucenao] [google] ok, time to go

>>	Anonymous Wed Apr 6 13:40:29 2016 No.7544914 >>7543935 What a shitty, boring compendium. Too many redundant reaction image responses. If you want to do this properly, take a look at this one: >>7540989

>>	Anonymous Wed Apr 6 13:53:55 2016 No.7544961 >>7544914 I think they were trolling. Nobody could be that bad at humor

>>	Anonymous Wed Apr 6 13:57:49 2016 No.7544977 >>7534586 why

>>	Anonymous Wed Apr 6 15:45:58 2016 No.7545279 File: 4 KB, 123x125, 1455038758370s.jpg [View same] [iqdb] [saucenao] [google] >>7534586 That's enough 4chan for today

>>	Anonymous Wed Apr 6 16:05:26 2016 No.7545331 File: 62 KB, 421x421, 1455795156540.jpg [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Wed Apr 6 16:07:24 2016 No.7545338 Poasting in epic thread

>>	Anonymous Wed Apr 6 16:10:20 2016 No.7545343 toasting in epic bread

>>	Anonymous Wed Apr 6 16:14:45 2016 No.7545352 File: 102 KB, 450x443, 1457314633445.png [View same] [iqdb] [saucenao] [google] >>7534586

>>	Anonymous Wed Apr 6 19:22:32 2016 No.7545906 From the smell of it, it may have started to turn a little sour. Still hasn't turned yellow.

>>	Anonymous Wed Apr 6 19:35:46 2016 No.7545944 >>7545906 Update us with a new pic?

>>	Anonymous Wed Apr 6 23:03:45 2016 No.7546491 >>7545906 Did you put cooch juice in it?

>>	Anonymous Thu Apr 7 00:07:52 2016 No.7546666 File: 34 KB, 720x540, 12524308_1551868711795530_4975159748308018200_n.jpg [View same] [iqdb] [saucenao] [google] Ground zero of a new meme, truly something to tell my kids about

>>	Anonymous Thu Apr 7 03:40:32 2016 No.7547160 just posted on /k/

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/ck/ - Food & Cooking