Caldwell
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.
Caldwell's Starter Culture for Vegetables (4th gen vegan) by Caldwell Bio Fermentation
Regular price
$ 26.35
- Based on 15 years of research
- Delivers living active bacteria
- Enhances taste and crispness
- Developed specifically for vegetables
- Produces consistently successful results
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.