While you can ferment vegetables at home using salt or whey, using a starter culture like this one can add bacteria to the process and can get things going more quickly. It's also a good option if you are looking for a salt-free ferment. Check out our collection of Cultured Vegetable Expert Advice Articles for more information on fermenting vegetables at home!
- Each box contains 6 packets of starter culture.
- Usage: Direct-set (single-use culture). Use 1 packet per batch to culture vegetables or to culture cream for making cultured butter or crème fraîche (see instructions below).
- Storage: Store extra packets in freezer until ready to use.
- Safety Notes: Not appropriate for culturing fruit, according to the manufacturer.
- Additional instructions and recipes are included in box.
How to Ferment Vegetables with the Body Ecology Starter Culture
- Add 1 packet culture to any vegetable ferment - 1 packet will culture up to 6 quarts (1.5 gallons) of vegetables.
- Follow recipe instructions or ferment each batch at 70°F.
- Taste test your fermenting vegetables after 3 days. Ferment for up to 1 week or until they taste good to you.
- Note: The instructions booklet will specify to use EcoBloom™ with this culture, but is not necessary for a successful vegetable ferment. [EcoBloom™ is a prebiotic from (and suggested by) Body Ecology made from 100% natural powder chicory extract.] You can use an alternate form of sugar like rapadura, Sucanat, honey or agave instead if you wish to supplement the starter culture though supplementation is not required.
How to Make Crème Fraîche & Cultured Butter with the Body Ecology Starter Culture
- To make crème fraîche, add 1 packet starter culture to 1 pint heavy whipping cream.
- Culture at 72-75°F for 24 hours.
- To make cultured butter, make crème fraîche and follow the instructions in our article How to Make Cultured Butter.
Body Ecology Starter Storage and Shipping Information
Store in refrigerator or freezer. This product is shipped in a dehydrated state and keeps:
- In the refrigerator (40° to 45°F): 12 months
- In the freezer (0° to 25°F): 12 months or more
Actual product may differ from image shown above.