|Caldwell's Starter Culture|
Now Dairy Free!
In a perfect world, there's no need to add a starter-culture when creating lacto-fermented organic or biodynamic vegetables in the Pickl-It hermetic (airtight) system. The Pickl-It lacto-fermentation system efficiently increases acidity, drops pH, and locks out damaging oxygen that neutralizes a wide-range of beneficial components including antioxidants, enzymes, bacteriocins, as well as probiotic bacteria.
But we live in an increasingly imperfect world. For the past year, we have experimented with Caldwell's Starter Culture, discovering a wide-range of benefits when....
Caldwell's Starter Culture, is the only broad-spectrum starter culture of its kind, created from organic, fermented vegetables, for the anaerobic-fermentation of vegetables.
The Caldwell team have independently funded and developed their vegetable-starter, employing meticulous analysis and methodology over the last 15-years.
Not content to mimic the narrow-spectrum standards acceptible to the food-processing industry, Caldwell created a broad-spectrum starter that works with, not against, the natural, indigenous microbes of your vegetables.
Caldwell's Starter Culture is complementary, not competitive, unlike narrow-spectrum starter cultures (or the inoculant, whey) which disrupt natural, spontaneous fermentation.
The Pickl-It anaerobic-system, is further enhanced, not hijacked, by Caldwell's Starter Culture.
Easy to Use!
Simply dissolve Caldwell's Starter Culture in water, then thoroughly mix with the vegetables and brine. This ensures that the bacteria are well distributed throughout the mixture.
Each box contains SIX 2-gm pouches of broad-spectrum cultures. Please refrigerate for long-term storage.
Each pouch cultures 4.5 lbs of raw vegetables, a total of 27 pounds of raw food per box.
Each box contains a clear, easy-to-follow instruction sheet for creating sauerkraut, with the benefit of added brine.
INGREDIENTS: Sugar (as carrier), ascorbic acid, active lactic bacteria (lb.plantarum, Ln.mesenteroides, Pc.acidilactici).
We enthusiastically recommend Caldwell's Starter Culture!
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Did you know...
Hops and honey was originally used in the making of mead (or, Sima which is the Finnish version), a lightly-fermented, slightly-alcoholic season beverage. As honey became more expensive, white and brown sugars were substituted. Using hops and honey is worth every effort, creating a taste of tradition.
—Traditional Fermented Honey Mead
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio