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)
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)
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)
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)
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)
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)