Cutting Edge Starter Culture (for Making Raw Fermented Vegetables) - Dried (Net Wt.12g) - Includes Instructions
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
Culture vegetables at room
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
Cutting Edge Vegetable
Starter Culture is a vegan, dairy-free product.
Cutting Edge Vegetable Starter Culture Allergen
in a facility also handles products that may contain wheat, soy, eggs, milk,
Actual product may differ from image shown above.
Instructions for Making Fermented Vegetables
your vegetables and fermenting jar or crock*:
or slice your vegetables, using a sharp knife or a food processor.
the salt in water. Stir well.
4. In a
separate container, dissolve the starter culture in water,
well, and let the solution sit for 10 minutes to activate the bacteria.
the starter and salt solutions to the prepared vegetables
thoroughly to ensure even distribution. Add herbs,
other ingredients to taste.
pack the mixture into your jar or crock and press
to make sure that there are no air pockets.
the juice from the mixture should cover the top of
vegetables. Leave a headspace of 2 inches above the
allow for expansion. If you have a non-porous
that fits neatly into the container, place this on top of
mixture to keep the vegetables submerged.
the lid on the jar or crock and let it ferment at room
(70F) for 7 to 10 days. The mixture should form
and may expand as the fermentation proceeds.
in the refrigerator or in a cool place once fermentation
complete. The fermented vegetables are ready to eat at
stage, but will improve as they mature at around 40F.
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.