Vegetable Starter Culture Six pouches 12g

$ 26.94

  • Based on 15 years of research
  • Delivers living active bacteria
  • Enhances taste and crispness
  • Developed specifically for vegetables
  • Produces consistently successful results


CALDWELLS STARTER CULTURE 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: Organic maltodextrin (as carrier), 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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