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Vegetable Starter Culture Six pouches 12g
|Price:||$27.13 & FREE Shipping|
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- Based on 15 years of research
- Delivers living active bacteria
- Enhances taste and crispness
- Developed specifically for vegetables
- Produces consistently successful results
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The Science of Lacto Fermentation Lacto fermentation (also known as lactic acid fermentation) is a traditional method of conserving food. Foods that are correctly fermented are safe for consumption and provide a large number of health benefits, as well as a wide variety of flavors and aromas. Lactic acid bacteria are responsible for the fermentation. During the process, sugars are converted to lactic acid or to a mixture of acids, which help to preserve the vegetables. The key to successful fermentation is controlling the variables. These variables include the fermenting temperature, salt concentration and quality, water purity, and the quality of the starter (bacteria). If some or all of these are not appropriate for lacto fermentation, the acidity (pH) may not drop quickly enough and molds, yeasts, or unwanted bacteria may be produced. STARTER An effective starter culture, when used correctly, helps to control the fermentation process. The starter provides an ideal environment for the fermentation to start, and also stabilizes the process, resulting in consistently successful fermentation. Our starter is the result of 15 years of research and development in commercial organic fermentation, and contains the correct bacteria strains in the ideal proportions, thus maximizing the chances of success. It is important to dissolve the starter thoroughly, and then mix the starter solution well with the vegetables. This will ensure that the bacteria are well distributed throughout the mixture. INGREDIENTS: Sugar (as carrier), skim milk powder, ascorbic acid, active lactic bacteria (lb.plantarum, Ln.mesenteroides, Pc.acidilactici). Each box contains 6 pouches. Each pouch prepares 4.5 lbs of raw vegetables. Refrigeration is recommended for long-term storage.
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I broke down and bought this Vegetable Starter Culture. That did the trick! I now have crunchy pickles with very good flavor. Better yet, the juice can seed the next batch just fine. I have 3 generations so far from just one of the packets. So you do get a lot for the money. And, of course, this juice works great for starting other vegetables too.
I am going to try to see if I can re-use the culture, like a sourdough mother, but I haven't tried that yet. Each gallon I ferment I use one packet.
One thing I found out from other sources is that you must always use a glass jug never metal - not even a metal lid, because lactic fermenting leaches metal. I do use a fermentation lock on my containers, but I know people who don't. It seems that I always refrigerate my ferment before it gets really bubbly anyway (1-3 days on the counter and then in the fridge it goes). It continues and starts to bubble in the fridge. I wish they put the optimum ferment temperature on the box, like other ferment starters I use for breads and milk products.
If you like fermenting - get Sandor Katz's book "Wild Fermentation". It has many recipes for wild fermenting - which I adapted to use this starter (half as much salt and quicker to the fridge), so my results with the starter are predictably good and fast, no mis-fires. The fermentation always starts quickly, nothing ever gets rotten or yeasty.
After getting this. My first batch went very well. No issues.
As soon as you get it, keep it in refrigerator.
On top of packet it say, "third generation". I guess it latest improved formulation from Caldwell.
How to ferment vegetables with starter.
Get your organic favorite vegetables. Choose your choice of mix and match.
I used, cabbage, carrot and cucumbers. Cut them into small pieces. add table spoon of salt (I use pink salt) to 2 lb vegetables and mix the well. If you like spices, add them sparingly.
Let them sit for 10 mins.
Take pocket of starter, add half of pocket to glass of water.
Let it sit for 6 to 8 mints (It is very important, not more time- this will activate the culture).
Use full pocket powder for 4 lb. half pocket for 2 lb. Save rest by closing air tight.
Always store culture in store place.
Add the starter water to vegetables and mix them well. let them sit for 5 to 10 mins.
Add these vegetables to glass jar (Do not use plastic or steel) pack them tight by pushing veggies to bottom.
Add veggies until glass has two inches gap on top. Or add water until you get there. (Idea is to avoid air in bottle).
Close lid, air tight lids are better. Let them ferment for 7 to 10 days on 65F to 75F temperature.
They are ready for consumption. Keep them in refrigeration. They can lost up to 6 months.
Fermented vegetable taste sour and salty.
I eat two spoons with my meals.
They will help digest food better. Works like taking probiotics pills. Some people say these are better than store brought probiotics.
If you like fermented vegetables, try also fermented milk with milk kefir grains.
But you know what you can't get? Really good sauerkraut. This stuff really appeals to my inner mad scientist; I see some vegetable and wonder what it would be like fermented. I've pickled cabbage, cole slaw mix, fruit; about the only thing I haven't had much success with, oddly enough, is pickles. Despite cutting off the blossom end mine come out mushy for some reason.