Today we are going to take a closer look at the Body Ecology Starter Culture.
Product Highlights
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.
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. ~Mickey
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.
Product Q&A
Q. Are these packets reusable or are they just 1 time use?
A. 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.
Q. Before these scientifically formulated fermentation products were developed, what was used to ferment veggies?
A. 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.
Learn more about Body Ecology Starter Culture.
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