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Cutting Edge Starter Culture (for Making Raw Fermented Vegetables) - Dried (Net Wt.12g) - Includes Instructions
TEM-70


 
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Cutting Edge Starter Culture (for Making Raw Fermented Vegetables) - Dried (Net Wt.12g) - Includes Instructions

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Cutting Edge Starter Culture for Fresh Vegetables is uniquely designed to create probiotic and nurient rich superfoods, including homemade sauerkraut, kimchee, cultured beets, and more, all in the comfort of your kitchen!

Each box contains 6 pouches.
Each pouch prepares 5 lbs of raw vegetables.
Culture vegetables at room temperature: 60-70ºF.
This culture is suitable for vegetable culturing only; not suitable for culturing fruit.

Cutting Edge Vegetable Starter Culture Ingredients:

Active bacteria strains (lactobacillus plantarum, leuconostoc mesenteroides, and pediococcus acidilactici), organic tapioca sugar.
This product contains no GMO ingredients.
Cutting Edge Vegetable Starter Culture is a vegan, dairy-free product.

Cutting Edge Vegetable Starter Culture Allergen Information

Packaged in a facility also handles products that may contain wheat, soy, eggs, milk, and fish.


Actual product may differ from image shown above.





Instructions for Making Fermented Vegetables

1. Prepare your vegetables and fermenting jar or crock*:

2.Shred or slice your vegetables, using a sharp knife or a food processor.

3. Dissolve the salt in water. Stir well.

4. In a separate container, dissolve the starter culture in water,

stir well, and let the solution sit for 10 minutes to activate the bacteria.

5. Add the starter and salt solutions to the prepared vegetables

and mix thoroughly to ensure even distribution. Add herbs,

spices or other ingredients to taste.

6. Tightly pack the mixture into your jar or crock and press

down well to make sure that there are no air pockets.

7. Ideally the juice from the mixture should cover the top of

the vegetables. Leave a headspace of 2 inches above the

juice, to allow for expansion. If you have a non-porous

weight that fits neatly into the container, place this on top of

the mixture to keep the vegetables submerged.

8. Put the lid on the jar or crock and let it ferment at room

temperature (70F) for 7 to 10 days. The mixture should form

bubbles and may expand as the fermentation proceeds.

9. Store in the refrigerator or in a cool place once fermentation

is complete. The fermented vegetables are ready to eat at

this stage, but will improve as they mature at around 40F.

You’ll notice that the flavor improves and mellows over time.

*Special fermenting jars with airlock lids, or crocks with water

seals, are ideal for fermenting vegetables. They allow the gas from

the fermentation to escape, without exposing the vegetables to the air.





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