Body Ecology Starter Culture

Availability: In stock


Share: FB


An alternative to culturing vegetables with salt or whey. This starter culture can also be used to culture cream to make cultured butter or crème fraîche.

Not appropriate for culturing fruit, according to the manufacturer.

Ingredients: Lactic cultures (lactococcus species, leuconostoc specise, and lactobacillus species), glucose.

This product contains no GMO ingredients

Each box contain 6 packets which can be used to make cultured vegetables, cultured butter, and crème fraîche.


Allergen Information: According to the manufacturer, this product is dairy-free, soy-free, and gluten-free. Glucose ingredient is derived from non-GMO corn.


You may also be interested in the following product(s)

Questions on Body Ecology Starter Culture

Sort by Ascending

Items 1 to 10 of 21 total

per page
  1. 1
  2. 2
  3. 3
  • From Chrissy at 6/26/2014 10:48 AM
    • I ordered this culture starter the day before yesterday. It arrived quickly but I saw right away printed on the box, "KEEP REFRIGERATED", however, it was not refrigerated in transit and likely got hot in the summer heat. 1) Was it refrigerated at the shipping facility and 2) how does non-refrigeration affect efficacy?
    • The cultures are dehydrated for safe shipping and are fine during transit. The cultures are refrigerated at our facility to ensure maximum shelf life. The cultures are good at room temperature for 6 months, freezing or refrigerating the cultures will extend the shelf life to 12 months.
    • Do you find this question helpful?  Yes   No
  • From Venetia at 4/17/2014 8:41 AM
    • This is the product used to make young coconut kefir, correct?
    • This product can be used for milk, coconut water, coconut milk, sugar water or juice.
    • Do you find this question helpful?  Yes   No
  • From Marcia at 2/15/2013 4:37 PM
  • From Melissa at 2/8/2013 7:18 PM
    • I have been putting folded cabbage leaves on top of my veggies to help hold them down in the brine (I use celery juice brine). When the veggies are through 'curing', some of the folded cabbage leaves have a little mold on top. Should these leaves be left in place or discarded before I store my jars of cultured veggies in the refrigerator? Or does it matter?
    • Usually fermenting enthusiasts discard any mold or veggies with mold on it, and continue fermenting or put their ferments into cold storage. I'd discard the leaves.
    • Do you find this question helpful?  Yes   No
  • From Sarah at 2/6/2013 10:02 PM
  • From Rene at 12/28/2012 12:37 AM
    • Are these packets reusable or are they just 1 time use?
    • Although it is quite common for people to reuse the starter, the acidic environment can be a little tough on the bacteria so we recommend using a fresh packet with each new batch.
    • Do you find this question helpful?  Yes   No
  • From Jack at 9/5/2012 12:29 PM
    • I would like to pickle some whole dill cucumbers. The directions for the culture starter do not address this usage, only for shredded vegetables. Can the culture starter be used to make whole dill pickles?
    • Yes. You should be able to use the same ratios to make whole dill pickles.
    • Do you find this question helpful?  Yes   No
  • From Richard at 7/11/2012 1:17 PM
    • How do you ship this product? I know it's temperature sensitive, so I was wondering if there's anything done to protect it during shipping.
    • Because it is freeze dried it will usually be just fine in the mail. We suggest that you watch the tracking and don't let it sit out in an overly hot mailbox or on the porch for too long though.
    • Do you find this question helpful?  Yes   No
  • From Amy at 5/2/2012 12:24 PM
    • Can I add some of this BE culture starter to my veggie fermenting using whey and salt, just to beef up the variety of bacterial strains? Or is it best to use this starter without whey? Thanks!
    • It is best to follow the instructions included with the culture. This is meant to be used in place of whey. Freeze-dried cultures are also compatible with salt for taste, crunch, and some mold protection.
    • Do you find this question helpful?  Yes   No
  • From Grace Kellermann-McLean at 4/2/2012 3:10 PM
    • Is this starter vegan?
    • The Body Ecology Starter Culture contains trace amounts of dairy.
    • Do you find this question helpful?  Yes   No

Ask Your Own Question

Back to the product page

Write Your Own Review

You're reviewing: Body Ecology Starter Culture

    1 star
    2 stars
    3 stars
    4 stars
    5 stars
  • * Required Fields

Customer Reviews

good stuff Review by Rich

This is my first time fermenting vegetables but I am pleased with the Body Ecology so far. I've made two batches: (cabbage, carrot, beet, red onion) and then (fennel, cabbage, leek, & ginger). Both were quite tasty after a week fermenting. I think I need to ferment longer, the fennel was a little tough.

(Posted on 7/8/2014)

High Quality High Price Review by liverlover

Love the Body Ecology Starter~! I have made delicious crisp sauerkraut and fermented carrots. It is a little expensive, so I am gonna work on my salt and water only method skills.

(Posted on 6/1/2014)

For a beginner… very satisfied Review by Lomad

After my second attempt, I was very happy to make my own sauerkraut. (My first mistake was to not use the air lock on the jar and the first batch rotted). As the previous reviewers said…it is salt-free and very tasty. I appreciate the comment that it works without making the slurry of ground up cabbage. Looking forward to make more variations with this starter.
I am very happy with this starter culture.

(Posted on 4/23/2014)

Worked great! Review by gogirlusa

I used my juicer to make cabbage juice for GAPS Intro diet. I then used this to ferment it. The juice turned out perfect! I will be using this again soon to make actual Sauerkraut.

(Posted on 4/23/2014)

High quality but high price Review by Jim

This product works great but is pricey...would love to be able to buy it in a greater volume at a significant discount...100 or 200 gram jar, perhaps?

(Posted on 4/9/2014)

Love this starter. Review by Sarah

I love this starter and always like to have some on hand if I can. I too like the taste of cultured vegetables that aren't too salty. Even though the price is somewhat high,I think it is well worth it.

(Posted on 4/6/2014)

Interesting stuff Review by Eh?

Made a batch of cabbage using a packet of this culture and no salt whatsoever. It's good! We just each sprinkle salt to taste on our own serving. Nice to have home-fermented kraut that's not so salty. Works great in my fermenting crock.

(Posted on 3/24/2014)

great for cultured vegetables Review by Mary

Works well for cultured vegetables, good instructions but i modified slightly (didn't make the brine - used water just to cover) and cultured quickly.

(Posted on 12/22/2013)

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address