Thu, May-30-19, 06:13
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Senior Member
Posts: 5,312
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Plan: very low carb real food
Stats: 245/125/135
BF:
Progress: 109%
Location: Vermont
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Quote:
Originally Posted by JEY100
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Because I can't eat soy and most forms of K2 are derived from soy I am trying Mercola's vegetable ferment cultures which are supposed to be formulated to maximize k2. I have my first batch of sauerkraut using this culture fermenting now. Of course there is no way to know how much k2 I will get from the sauerkraut but I'm thinking it can't hurt. Before this I just used salt to ferment vegetables.
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