Body Ecology ® Cultured Vegetable Starter (6 packets)

Item Number:
F-510
UPC Code:
758000100229
Price:
$22.95
$19.77/EA
14% discount
Expiring 9/18, price discounted for quick sale, no refunds Expiring 9/18, price discounted for quick sale, no refunds

Veggie Culture Starter by Body Ecology® 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 lactis biovar. diacetylactis

Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.

Suggested Use

Add one foil starter packet to one pint of pure, organic cream to make delicious sour cream. Whip the cream to make the best-tasting whipped butter you"ve ever tasted. You can flavor the butter with garlic, herbs, sea salt or even stevia.

While complete instructions and special tips are included with the packaging, ensure that the mixing bowl, electric beater, and sour cream are chilled before you begin making your butter.

Shelf life is 8 months from the manufactured date, or longer when stored in a freezer. Carrier is Dextrose.
Leuconostoc mesenteroides ssp cremoris.

  • Detailed Information
  • Detailed Information

    Ingredients

    Lactobacillus plantarum, Lactococcus lactis, and Lauconostoc cremoris.

    Size

    6 packets of starter

    Shelf Life

    Expiration date on Box

    Storage

    Refrigerate

    Suggested Use

    Making Cultured Vegetables!

    1-packet of starter, 1-head of cabbage, 1/2 cup of shredded root veg.(beet, carrot, etc.), 1 teaspoon whole cane sugar, lemon juice, herbs and an air tight container.

    Remove the outer leaves of cabbage, cut into sections and wash. Remove the thick inner stalk, slice into shreds.

    Place into a large bowl. Dissolve the cultured vegetable starter and the whole cane sugar in a cup of water, then add to a blender. Add 2 cups of shredded cabbage and puree.

    Add this puree to the rest of the shredded cabbage and mix well.

    Place the cabbage mixture into the jar or canister. Pack down well with your first. If possible weight the mixture by placing a saucer inside the jar and then placing something heavy on top of the saucer. Seal jar with an airtight lid and place in a room temp. (72-75 degrees) darkened corner until fermented. Fermentation usually takes 3-6 days, or perhaps even longer, we have left them for as long as 14 days with good results. Sometimes, a layer of harmless mold will form on the top. Simply scrape this off. When they finished fermentation, place your cultured vegetables in an airtight container and refrigerate. The fermentation process will continue, but very slowly. Over time they will age like wine and become softer and even more delicious. Refrigerated, cultured vegetables keep for up to 8 mos.