Vegetable Fermenting Culture

In days gone by when people used to have excess produce from their vegetable gardens, they used to preserve them by pickling or fermenting. Sauerkraut and Kimchi are great examples of this.

In simple terms, fermenting the vegetables used to be a matter of slicing or shredding the vegetables, adding a little salt to form a brine and placing them in a jar for a week or two to ferment. The fermentation was done by the naturally occurring bacteria on the outside of the vegetables that were to be fermented. The addition of brine deterred the growth of unwanted moulds and fungii.

These days, unless you grow your own vegetables in a pesticide-free manner or you buy certified "organicly produced" vegetables you will find that the naturally occurring, beneficial bacteria are sadly lacking. The reason for this is a combination of pesticides and fungicides, used during the growing process along with the procedures used to increase the shelf-life of vegetables for display on supermarket shelves that kill of the good as well as the good bacteria.

Adding this Vegetable Fermenting Culture will put back a few of those beneficial bacteria and give the fermentation a boost.

This same Mesophilic Culture also generates CO2 and provides an "earthy" flavour to various Continental style hard cheeses that have "eyes" such as Gouda, Edam, Leerdam and Samsoe.

Contains:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus plantarum

Dosage

Fermented Vegetables: 1/4 teaspoon of culture plus 1/2 tablespoon of salt per 1kg of prepared vegetables (Each sachet Will dose up to 20kg of vegetables).

Cheese: 1/2 teaspoon culture per 10 litres of milk.

*** Refrigerate as soon possible after delivery ***

Storage: Will remain viable for 12 months or more if stored in the freezer.