One of the by-products of lactic acid fermentation is the messenger substance histamine, which is also produced in many other types of fermentation. Normally, this is not a problem for our body. However, if you have a histamine intolerance, try it slowly and see how you feel after eating it. During fermentation, the histamine content initially increases in the first few days. After about 4 weeks of fermentation time, the histamine content drops again somewhat or remains similarly high. Here it depends a bit on the exact microflora that has found its way into your ferment. Some lactic acid bacteria break down the histamine in the second fermentation phase. Therefore, longer fermented vegetables are generally better for people with histamine intolerance, but you should still try them carefully first.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?