hi stephen, not sure if you're about but maybe you have email notification..thought this might interest you, even though its a counter argument.
been bumming round the net, as usual, and bumped into a few ideas touching on some points i made about aerobic fermentation making an overabundance of acids and thus being unhealthy. first off, the reason kefir or yoghurt, or other aerobically fermented foods, don't actually re-populate your gut at all, in one instance, is because the microbes grown in our gut grow in an anerobic environment--which is of course, no, or very little, oxygen. also acids in the blood freeze the organs ime.
seems there's a current debate "raging" about this in american health circles and many seem to agree that fermentation should not be aerobic. there are a plethora of devices and airlocks (water block for lettibg co2 out but no air in), for fermenting now being sold generally.
check out pickl it jars etc if you haven't, here...plus some good info on kefir, done proper! ;)
http://gnowfglins.com/2012/11/14/fer...pickl-it-jars/
I liked that I could provide an oxygen-free environment for my kefir, much like how traditional kefir was made: in a bladder hung by the door that people would hit on the way by to shake it up. A bladder is an anaerobic container. It allows gasses to escape but prevents oxygen from entering.
seems, i think, that fermentation in days gone past, was always without oxygen, just like the gut, and folk have chinese whispered it into aerobic. these aerobic microbes cannot adhere to the gut wall, or even multiply in your colon. and they're acidic...hence why many i know who take it have arthritic problems, including wife and hubby who wrote the leding book on kombucha in the uk. kombucha should also be done anerobically in my opinion.
good link too> The 3 Biggest Fermenting Mistakes You’re Already Making?
http://www.foodrenegade.com/3-bigges...lready-making/
one being that most ferment aerobically instead of anearobically.
pidan...preserved eggs, made in clay type lime--which is dark, alkaline and anaerobic. the inuits high fish were buried in the soil, for sometimes upto a year, which is alkaline ans oxygen free,,,animals used to be hung with their tongues pushed down their throats (yuck i know) to create a vaccum where oxyegn cannot enter. most aging techs avoid oxygen and light. yohurt making without an airlock is easily and quickly, too acidic.