- Non GMO
- Dairy Free
- Soy Free
- Gluten Free
Please Refrigerate Once Received!
Cultured foods have been an integral part of the healthiest diets for thousands of years and are essential to a long, healthy life. They give birth to a lavish inner ecosystem, building resistance to infections, and greatly enhancing digestion. They are ideal for appetite and weight control, very alkaline and cleansing to the blood.
How to Make Cultured Vegetables
|Part 1||Part 2||Part 3|
Veggie Culture Starter is ideal for pregnant women, ensuring a healthy birth canal for her newborn child who will rely on her to provide healthy bacteria. Children with autism and ADD benefit from the culture as well. Cultured vegetables help take away cravings for sweets, soft drinks, bread, pasta, dairy, fruit and other expansive foods not allowed on the diet.
Research suggests that Lactobacillus plantarum has an ability to reverse gut disbyosis, like IBS, Crohn's Disease and Colitis.
Cultured Vegetable Starter contains the following beneficial bacteria:
- Lactobacillus plantarum
- Lactococcus lactis ssp. lactis
- Lactococcus lactis ssp. cremoris
- Lactococcus lactis ssp. diacetylactis
- Leuconostoc mesenteroides ssp. cremoris
- Lactobacillus kefyr
- Non-GMO dextrose as a carrier (consumed during fermentation)
Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.
An Easy Beginner's Recipe
- 3 heads green cabbage, shredded in a food processor
- Several cabbage leaves
- 6 carrots, large shredded in a food processor
- 3-inch piece ginger, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 1 packet of Body Ecology® Veggie Culture Starter
- ½ cup warm (90°) water
- Dissolve Veggie Culture Starter with warm water. Add some form of sugar to feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBloom). Let the starter/sugar mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar. Put aside.
- Combine shredded cabbage, carrots, ginger, and garlic in a large bowl.
- Remove several cups of this mixture and put into a blender.
- Add enough filtered water to make a “brine” the consistency of thick juice. Add culture starter mixture from step 1. Blend well and then add brine back into first mixture. Stir well.
- Pack mixture down into a glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
- Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
- Roll up several cabbage leaves into a tight “log” and place them on top to fill the remaining 2-inch space. Clamp jar closed.
- Let veggies sit at about a 70° room temperature for at least 3 days. A week is even better. Refrigerate to slow down fermentation. Enjoy!
- Non GMO
- Dairy Free
- Soy Free
- Gluten Free
Waiting for veggie to ferment.8/18/14
By Mary Lou
This is my first time using culture media. I guess iit's trial and error. I made 2 different batches. The first time I had loads of left over brine so I don't know how much got in the veggies. A week later I made a second batch which turned out much better but I haven't trsted either one yet. I will be testing both at the same time. I'm leaving the first batch ferment longer since I really have no idea how much brine got into the veggies. Smells good though. Here's hoping. I'm really excited about trying them.
Excellent cultured veggies!8/15/14
This culture gives lovely fermented veggies in 3 days-- it acted very fast! But they keep improving for days after. My fav- cabbage, green apples and fennel!
My first batch of fermented veggies (cabbage, carrot, giner) turned out great and I'm enjoying increasing the amt that I eat each day. Flavor wise it's a really great addition to my normally pretty bland diet.
I have been making the kraut just plain for a long time and with the veggie starter it seems to me to be so much more mellow. I can't keep my hands off the stuff. I just love it and since doing this fairly intensely for the past 4 weeks I have lost 14 pounds. So I am super jazzed. I have even started my Cultured food class back up again I have gotten so excited.
So far so good!7/10/14
Used this product for the first time to make cultured cabbage and kale. Easy to follow instructions and the veggies turned out delicious! Looking forward to making another batch tomorrow.
Love cultured veggies7/10/14
The culture starter is a wonderful product. I couldn't live without cultured veggies. In conjunction with the body ecology diet, which I started 7 years ago, they have helped me with extreme digestive problems
Won't ferment without it7/6/14
I used to make fermented vegetables without the culture starter until i gave it a try. Now the veggies ferment faster and can tell the bacteria are much more heartier as my digestion improves. i also add it to my coconut kefir as well! so good!
I just started making cultured vegetables and used the Veggie Culture Starter. They turned out great on my first try.
After several weeks of trying to find this product locally I finally found it on Body Ecology. I wish instructions on use were a little clearer. It was hard to know if I was utilizing this mix correctly.