Cultured
You scanned the QR code on your Body Ecology starter box โ you're in the right place. Pick your product below to get step-by-step instructions, video, and a beginner recipe.
Kefir Starter
Kefir Starter makes it simple to create your own creamy, probiotic-rich fermented drink at home. Once you've made your first batch, kefir is a versatile addition to smoothies, dressings, or enjoyed on its own.
Healthy bacteria can cause natural variation from batch to batch โ color, consistency, and sediment may differ slightly, and that's normal.
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1
Into a container (preferably glass, with a lid), mix together the entire contents of one foil packet of Kefir Starter with one quart of slightly warmed milk (about skin temperature, ~92ยฐF). Non-dairy options like coconut water also work.
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2
Shake, stir, or whisk to mix well, then put the lid on the container.
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3
Let the mixture ferment at 72โ75ยฐF for 18โ24 hours for milk, or 24โ48 hours for coconut water. It's ready when the milk has thickened and has a distinctive, pleasantly sour smell โ pourable, not spoon-thick. (Coconut water won't thicken the same way; it turns cloudy and less sweet.)
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4
Shake or stir vigorously, then refrigerate. Fermentation continues slowly in the fridge, so flavor keeps developing over time.
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5
Save 6 tablespoons of this batch to start your next quart โ one box of starter can kick off many batches this way.
Veggie Culture Starter
Veggie Culture Starter helps you make your own tangy, crunchy cultured vegetables at home โ a Body Ecology kitchen staple. Each box contains 6 packets, enough for 6 batches of cultured vegetables, cultured whipped butter, or creme fraiche.
An Easy Beginner's Recipe
Ingredients
- 3 heads green cabbage, shredded
- Several whole cabbage leaves, reserved
- 6 carrots, shredded
- 3-inch piece ginger, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 1 packet Veggie Culture Starter
- ยฝ cup warm (90ยฐF) water
Instructions
- Dissolve the starter packet in the warm water with a little sugar (Rapadura, Sucanat, honey, or agave). Let sit 20+ minutes while the bacteria wake up.
- Combine shredded cabbage, carrots, ginger, and garlic in a large bowl.
- Blend a few cups of the mixture with filtered water into a thick brine, add the starter mixture, then stir back in.
- Pack tightly into a glass or stainless container, removing air pockets.
- Leave 2 inches of headroom, then seal with rolled cabbage leaves and close the container.
- Ferment at ~70ยฐF for at least 3 days (a week develops more flavor), then refrigerate. Enjoy!