|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...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana