The cells are like tiny water balloons (35 billion in a jar). When you freeze them, the liquid inside the cells creates sharp ice crystals that puncture most cell membranes.
When you thaw, the liquid phytonutrients leak out of these cells into the jar.
Since there is no processing, heating, pasteurization, or preservatives, fermentation begins when these nutrients become exposed to oxygen.
To retain most of the value after thawing, consume it within 15 minutes; freezing will not put the cells back together.
It is still safe; however, as it sits unprotected by the cell membrane, these nutrients undergo an accelerated probiotic conversion.
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