Body Ecology Starter Culture

Questions on Body Ecology Starter Culture

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• From Herby Irvine at 2/26/12 11:10 AM
  • Hi, Can BE starter culture be used in making Kvass.
    Thanks
  • Here is a recipe for making kvass using the BE Starter Culture: http://blog.greensmoothiegirl.com/2011/10/23/beet-kvass/
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• 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.
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• 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.
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• 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.
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• 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.
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• 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.
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• From Sarah at 2/7/13 10:02 PM
  • Can this starter also be used to make milk kefir?
  • This culture cannot, however the Body Ecology Kefir Starter can: http://www.culturesforhealth.com/body-ecology-kefir-starter-culture.html
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• 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.
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• From Marcia at 2/15/13 4:37 PM
  • Is there an advantage to using a starter culture instead of whey?
  • A starter culture is simple and easy. You're adding a known set of bacteria. This option offers the most consistent results in terms of taste and bacteria contained in the finished product.
    
    There's a great comparison of lacto-fermentation methods and ingredients at http://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments
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