Probiotics e.g. Sauerkraut

[Margo34]

I made sauerkraut and kimchi in Dec pre-pregnancy, is it safe for me to eat whilst pregnant? I couldn't find any info on NHS!

I can only find American info, maybe it’s just not that common over here?

cityparent.com/articles/fermented-foods-pregnancy-%C2%AD-yes-no/

www.hellomotherhood.com/article/448539-eating-sauerkraut-while-pregnant/

www.buzzfeed.com/deenashanker/eating-for-two

Thanks. The only info I could find online were American and very, very dated!

My dh makes sauerkraut and I've been eating it while pregnant, never occurred to me that there might be an issue? It's a pretty common food so I'm sure the NHS would have picked up on it if there were issues.

@Margo34 it's totally safe and really good for baby too. There's some studies that link regular consumption of fermented foods to less chance of premature labour. I make my own yogurt and fermented veggies too. I've enjoyed them in both my previous pregnancies and now this one. As long as you follow good hygiene practices when making them and don't ever eat a batch that looks mouldy or smells off, you're good to go.

I've been making my own kimchi for a few years but been advised by doctor not to eat it, probably totally fine but there's a risk of botulism with lacto fermented foods as well as other bacterial contamination. I miss it so much, I also love sauerkraut, I'm compensating for the loss by eating pickled cornishons and onions

Oh gosh the conflict! Maybe I'll ask my midwife. I want to eat it, but I don't want to put any risks on the babby.

As a pickles fan @Sulkypatsy may I also recommend pickled red cabbage and pickled beetroot!

@eventhecathasapenis can you point me in the direction of the studies you mention so I can read up? Not to worry if not. Thanks!

I researched it and if you used to have fermented products before it's probably safe in pregnancy too. There is a very little change of getting a bacterial infection from it. I love kefir and sauerkraut and keep eating them in pregnancy.

@Margo34 sure
www.ncbi.nlm.nih.gov/pmc/articles/PMC6492326/
The big benefits come from eating them in early pregnancy but I carry on as I know with a vaginal birth my baby's going to get his gut flora from me and I want it to be good!
It's all about being happy with any risks. There is of course a tiny risk of bacterial contamination but I follow good hygiene when making my probiotics so I'm personally happy to eat them.

Fab thanks @eventhecathasapenis and everyone else who commented!

@Sulkypatsy no risk of botulism, unless you use oil. Which has no place in ferments anyways. It would be unsafe if there was mould, which you can pretty much tell. Otherwise than that if prepared correctly it's not only safe to eat but a great source of vitamins and GOOD bacteria. Your doctor clearly does not know enough about it so prefers to advise against out of ignorance.
OP eat away.

I'm mostly inclined to inclined to agree, as my doctor isn't a fan of home ferments. But there is a risk of botulism with some ferments like tofu, miso, other bean based stuff. Most lacto fermented stuff in jars, anerobic, done well should be perfectly fine as long as they are done properly. If op does the ferments themselves and is experienced then fine, not the time to experiment right now perhaps

Thanks @Sulkypatsy and @MonaLisaDoesntSmile. I've been making kimchi and sauerkraut for a few years now so I'm going with it and hopefully it'll be safe, although I will allow myself a much smaller portion than I would previously have had! I've got kefir water on the ferment too but don't intend to leave it too long. If it doesn't sit right when I consume a small amount, I will stop.

In Europe pregnant women eat sauerkraut all the time, there is no advice to avoid it.