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Body Ecology Starter Culture

Availability: In stock

SKU: 2556
$22.95


Details

Use this starter culture as an alternative to culturing vegetables with salt or whey. Learn more about culturing vegetables with our collection of Cultured Vegetable Expert Advice Articles.

  • Each box contains 6 packets of starter culture. Store extra packets in the freezer until ready for use.
  • Use to culture vegetables or to culture cream for making cultured butter or creme fraiche (see below).
  • Instructions and recipes are included.
  • Not appropriate for culturing fruit, according to the manufacturer.

 

Body Ecology Starter Culture Instructions:

  • Add 1 packet culture to any vegetable ferment.
  • Follow recipe instructions or ferment each batch at 70°F for several days.
  • 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 Culture Ingredients:

Lactobacillus plantarum, pediococcus acidolactici, leuconostoc cremoris, and inulin

This product contains no GMO ingredients

 

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

Body Ecology Starter Allergen Information:

  • According to the manufacturer, this product is dairy-free, soy-free, and gluten-free. 
  • May contain trace amounts of dairy.
  • Inulin is derived from chicory root.


Actual product may differ from image shown above.

Questions on Body Ecology Starter Culture

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  • From Herby Irvine at 2/26/2012 11:10 AM
    • Hi, Can BE starter culture be used in making Kvass.
      Thanks
    • Yes, you may use the BE starter culture when making kvass.
    • 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
  • 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 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 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 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 Sarah at 2/6/2013 10:02 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 Marcia at 2/15/2013 4:37 PM
  • 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

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Customer Reviews

Very good product Review by Mickey
Value
Quality
Price

I am very happy with the taste and texture of my veggies: celery, red cabbage, broccoli, onion, and carrots. This is my first attempt at fermenting veggies, and I will will be fermenting more when these have been gobbled up.

(Posted on 10/10/2014)

good stuff Review by Rich
Quality
Price
Value

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
Quality
Price
Value

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
Value
Quality
Price

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
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Quality
Price

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
Price
Value
Quality

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
Price
Value
Quality

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?
Price
Value
Quality

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
Price
Value
Quality

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)



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