Body Ecology Starter Culture

Availability: In stock

$22.95


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Details

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.

Cultured Vegetable Starter contains the following beneficial bacteria: Lactic cultures (lactococcus species, leuconostoc specise, and lactobacillus species), glucose.

May contain trace amounts of dairy.

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

 

Questions on Body Ecology Starter Culture

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  • From Chrissy at 6/26/14 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.
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  • From Venetia at 4/17/14 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 2/15/13 4:37 PM
  • From Melissa at 2/9/13 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 2/7/13 10:02 PM
  • From Rene at 12/28/12 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 9/5/12 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 7/11/12 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 5/2/12 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 4/2/12 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

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Customer Reviews

good stuff Review by Rich
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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 July 8, 2014)
High Quality High Price Review by liverlover
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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 June 2, 2014)
For a beginner… very satisfied Review by Lomad
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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 April 23, 2014)
Worked great! Review by gogirlusa
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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 April 23, 2014)
High quality but high price Review by Jim
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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 April 10, 2014)
Love this starter. Review by Sarah
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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 April 6, 2014)
Interesting stuff Review by Eh?
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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 March 24, 2014)
great for cultured vegetables Review by Mary
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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 December 23, 2013)
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