Caldwell's Starter Culture for Vegetables (4th gen vegan) by Caldwell Bio Fermentation

The Science of Lacto Fermentation Lacto fermentation (also known as lacticacid fermentation) is a traditional method of conserving food. Foods that arecorrectly fermented are safe for consumption and provide a large number ofhealth benefits, as well as a wide variety of flavors and aromas. Lactic acidbacteria are responsible for the fermentation. During the process, sugars areconverted to lactic acid or to a mixture of acids, which help to preserve thevegetables. The key to successful fermentation is controlling the variables.These variables include the fermenting temperature, salt concentration andquality, water purity, and the quality of the starter (bacteria). If some orall of these are not appropriate for lacto fermentation, the acidity (pH) maynot drop quickly enough and molds, yeasts, or unwanted bacteria may beproduced. STARTER An effective starter culture, when used correctly, helps tocontrol the fermentation process. The starter provides an ideal environmentfor the fermentation to start, and also stabilizes the process, resulting inconsistently successful fermentation. Our starter is the result of 15 years ofresearch and development in commercial organic fermentation, and contains thecorrect bacteria strains in the ideal proportions, thus maximizing the chancesof success. It is important to dissolve the starter thoroughly, and then mixthe starter solution well with the vegetables. This will ensure that thebacteria are well distributed throughout the mixture. INGREDIENTS: Sugar (ascarrier), skim milk powder, ascorbic acid, active lactic bacteria(lb.plantarum, Ln.mesenteroides, Pc.acidilactici). Each box contains 6pouches. Each pouch prepares 4.5 lbs of raw vegetables. Refrigeration isrecommended for long-term storage.

Based on 15 years of research Delivers living active bacteria Enhances taste and crispness Developed specifically for vegetables Produces consistently successful results