- 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
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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
Veggie Culture Starter really delivers...fresh taste, effective bacteria, and quick fermentation results!
Love these cultures...can not live without cultured veggies. And you need these to make it with. I feel uber healthy when I eat cultured veggies.
Only the best9/17/14
I always use BE cultures for my veggies. They are the best quality!
It works fine, but it's really hard to judge how much you need.
works well. vegggies taste good when done culturing9/4/14
works well. veggies taste good when done culturing. will continue to use.
Using this product makes cultured veggies taste delicious!
Veggie Culture Starter9/3/14
Used this to make some cultured veggies. Turned out excellent and I was able to use fresh veggies from my garden to make it.
changed my life8/28/14
Fermented foods are getting in the spotlight a little bit now. I am making my own at home. I followed the simple instructions and the result was fantastic. Saving myself a lot of money from the high priced options at the health food store with not a lot of effort. One batch lasts a long, long time.
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!