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"Love this starter."

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.

- Sarah

Body Ecology Starter Culture

SKU: 2556
Body Ecology Vegetable Starter Culture
$22.95

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 200-page Lacto-Fermentation eBook including 64 recipes plus hundreds more articles, recipes, and how-to videos

Description

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 freezer until ready to use.
  • Use to culture vegetables or to culture cream for making cultured butter or creme fraiche (see below).
  • To culture vegetables add 1 packet culture to any vegetable ferment. Follow recipe instructions or ferment each batch at 70°F for several days.
  • Direct-set (single-use) culture.
  • Additional 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 and Allergen Information

  • Lactobacillus plantarum, pediococcus acidolactici, leuconostoc cremoris, and inulin.
  • This product contains no GMO ingredients.
  • 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.

 

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.

 

Additional

Additional Information

UPC 00758000100229

Reviews

12 Reviews For "Body Ecology Starter Culture"

  1. great for cultured vegetables

    by Mary on 12 Mon,2013

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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.

  2. Interesting stuff

    by Eh? on 03 Mon,2014

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    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.

  3. Worked great!

    by gogirlusa on 04 Wed,2014

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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.

  4. Great product

    by Maria on 02 Mon,2016

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    Value

    I just made a batch of sauerkraut that was terrific.

  5. For a beginner… very satisfied

    by Lomad on 04 Wed,2014

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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.

  6. good stuff

    by Rich on 07 Tue,2014

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    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.

  7. Very good product

    by Mickey on 10 Sat,2014

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    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.

  8. Love this starter.

    by Sarah on 04 Sun,2014

    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.

  9. High Quality High Price

    by liverlover on 06 Mon,2014

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    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.

  10. cultured butter

    by ferne on 05 Thu,2016

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    Value

    So far I have only made cultured butter with this and it turned out perfect! Can't wait to try more things!

  11. High quality but high price

    by Jim on 04 Thu,2014

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    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?

  12. I was really quite shocked that the "recipe" in the box flyer was so poor.

    by D on 07 Sat,2016

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    Value

    I had high hoped to start this new lifestyle of eating. I was shocked the recipe was so poor on the flyer in the box. I had to make several calls to check on details and check online recipes, too. Then, after 3 days I checked the 6 jars, and low and behold the top cabbage roll was moldy! (with a bit of gray below) I was SO disappointed because it had been a lot of work. So I dumped it all out! I called the company again and the fellow said, "Mold is OK. It is common. Simply replace the cabbage roll with another." WHAT? This seemed REALLY weird. If that is so, why don't they print that in the instructions?
    They had told me initially that I could use 1/4 tsp salt maximum per jar because more would harm the culture starter, so that is what I did.
    This experience did not make me think well of this product at all. Matter of fact, I was quite annoyed.

    Response from CFH: We are very sorry to hear of your experience. Working with living foods and its bacteria can seem so foreign! We are always happy to help, and to further troubleshoot.

Write Your Own Review

Quality

Price

Value

Ingredients

  • Lactobacillus plantarum, pediococcus acidolactici, leuconostoc cremoris, and inulin.
  • This product contains no GMO ingredients.
  • 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.

 

Questions

Questions on Body Ecology Starter Culture

Sort by Ascending
Items 11 to 20 of 24 total
  • 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
  • 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 Lynn at 2/14/2012 12:26 AM
    • Before these scientifically formulated fermentation products were developed, what was used to ferment veggies?
    • Natural fermentation methods include brine (salt + water) and/or whey. The starter cultures are useful because they contain more bacteria than are commonly found on the plant surfaces, so they get the fermentation going faster.
    • Do you find this question helpful?  Yes   No
  • From alison at 1/21/2012 4:19 PM
    • Thank you for your prompt response. Are you able to answer the second part of my original question?

      Also the two recipes supplied on directions don't specify end quantities of vegetables? Can you shed light?

      And based on your comment above 'one packet to about 4.5 pounds of vegetable' how accurate do i need to be? My jars fit quantities of 1.5, 2.5 and 3lbs.

      Much appreciated
      Alison
    • It is not important to be especially accurate on measuring the starter and the vegetables. The purpose of the starter is to provide additional bacteria to get the vegetables fermenting, beyond what is naturally resident on the surface of the vegetables. Using the recommended proportions, i.e., one packet to 4.5 lbs of vegetables, will produce a reliable result. More or less might result in a faster or slower fermentation.

      Regarding final quantities: most vegetables don't change much in volume during fermentation, so what you put in the crock is about what you will take out.
    • Do you find this question helpful?  Yes   No
  • From alison at 1/21/2012 4:00 PM
    • hello there,

      The instructions that came with the BE packaging don't obviously mention salt, but i would like to use salt for a crunchier vegetable. Can i also use salt with the BE culture starter? I was planning to use 2 tablespoons of salt for 3 pounds of sauerkraut. If this is not correct, could you please recommend quantities.

      Also the two recipes supplied on directions don't specify end quantities of vegetables? Can you shed light?

      And based on your comment above 'one packet to about 4.5 pounds of vegetable' how accurate do i need to be? My jars fit quantities of 1.5, 2.5 and 3lbs.

      I am storing in the refrigerator, should i store in the freezer?

      Thank you
      Alison
    • You can use salt with the BE starter culture. The amount used depends on personal preference. There is no exact amount recommended.

      The unused portion of starter culture can be stored in the refrigerator for 8 months, or longer in the freezer.

      Please refer to the Body Ecology website for more information.

      http://bodyecology.com/vegetable-culture-starter.html
    • Do you find this question helpful?  Yes   No
  • From Joelle at 12/23/2011 5:54 AM
    • I cannot eat sugar. I have an inflammatory response; therefore I could not buy Caldwell's, but can I use another form of sugar with similar results with BE; like agave, honey, coconut sugar or sucanat?
    • The role of the added sugar is to provide energy for the bacteria to proliferate. It's all metabolized during the fermentation process. Even before it's used up during the fermentation, the amount of sucrose in the final product (fermented vegetables) is tiny. If you were to add one teaspoon of sugar to 4.5 lbs of vegetables, and water to cover them, you would have somewhere on the order of 2% sugar (or less) in the mixture at the beginning of fermentation. By comparison, fresh cabbage itself contains about 3% sugars.

      Additional sugar in fermentation is not required. It does provide a boost of energy for the bacteria, which speeds up the fermentation a little. If you want to eliminate any trace of sugar whatsoever in the fermenting process, you can use whey or salt brine alone. Honey should not be used in any case, as it has antibacterial properties and may weaken or damage the bacteria in the fermentation.

      Here is an article on the use of different ways to use starters in fermenting: http://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments
    • Do you find this question helpful?  Yes   No
  • From Sirarpi at 12/21/2011 8:53 AM
    • How can I prolong the culturing life of a packet of vegetable culture so that I can culture subsequent batches of vegetables. Would adding sugar to the fermented juice encourage the multiplication of the bacteria?
    • Added sugar just provides more food for the bacteria, causing additional fermentation. It will not necessarily prolong the life of the bacteria. While you can sometimes use juice from one batch of cultured vegetables to start a new batch, these bacteria don't perpetuate the same way yogurt bacteria do, and ultimately you may need a new set of cultures. The purpose of the culture is to increase the available bacteria in the fermenting pot so the vegetables will ferment more quickly, activating the enzymes on the surface of the vegetables and breaking down the vegetable fibers. You can achieve a similar result using whey, or even just brine, but the starter culture is especially reliable and active.
    • Do you find this question helpful?  Yes   No
  • From Duise at 8/24/2011 4:17 PM
    • I am understanding this, can you pickle vegetables like pickles and cabbage etc. without needing to use salt with this product? I would like to pickle without the salt, because due to hypertension I have to watch my salt intake, so I have not done any pickling, though I would like to.
    • Yes, this product makes it possible to pickle/ferment without the use of salt, or with minimal salt for a crunchier texture.

      Often the product will not get quite as crunchy as a salted brine fermentation, but the taste and health benefits are there!
    • Do you find this question helpful?  Yes   No

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