3 CLASSIC, 2 MIXED
CLASSIC
- Contains: L. Plantarum, Ln Mesenteroides , Pc Acidilactici. Maltodextrin.
- 2 gr Sachet: For up to a 3-4 liter container with vegetables.
MIXED
- Contains: Leuconostoc mesenteroides, Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris.
- 1 gr Sachet: For up to a 3-4 liter container with vegetables.
BOTH:
- They can be used with a great variety of of vegetables: white/red cabbage, coliflower, garlic, red/ yellow pepper, carrots, radish, red beet, broccoli, celery, fennel. swede, etc.
- Yogurt maker /cooking robot: Not required
- Culturing temperature: Room temperature
- Culturing time: Between 10-21 days, or longer for a tarter flavour.
- Maximum reculturing batches recommended for high probiotic efficacy 2-3
Nº 16. PACK FOR VEGETABLE FERMENTATION
€21.95Price
- Starter cultures selected for their purity and high probiotic qualities, isolated from natural sources all around the world, cultured in a pure atmosphere and freeze dried.
- CFUs (Colony forming units per sachet): 70.000-100.000 million, depending on the type of culture.
- No stabilizers, preservatives, artificial colours or flavours.
- Why do we recommend re-culturing 2-3 times? With time, fermented vegetables can more easily get contaminated with bacteria or yeast from our own house. For optimal probiotic effects, it is advisable to open a new sachet after 3 batches.
- All our starters (except Bio Vegan) contain lactose traces, which disappear completely in the process of fermentation.