Fermented vegetables are a great source of probiotic nutrition for the whole family. Our unique starter culture provides a boost of the specific bacteria strains required for successful lactic acid fermentation. The results of an independent laboratory test show that when used correctly, our starter can kick-start the fermentation process by rapidly reducing the acidity of the vegetables (measured in pH) in the first 24 hours, and throughout the remainder of the fermentation period, compared to fermenting without a starter.
The early stages of fermentation are crucial in order to achieve a high-quality product. A rapid pH drop also helps to eliminate pathogens, molds, and yeasts, which are less likely to survive in an acidic environment. See here research on our culture
Successful fermentation relies on a combination of suitable temperature, clean equipment, and a good starter culture. If some or all of these variables are not appropriate, the vegetables may not acidify quickly enough for the fermentation to succeed.
Vegetable fermentation 101...
• The ideal temperature for vegetable fermentation is around 70F (20C). Place your jar/crock in a spot where this temperature can be maintained for the 4-10 days of fermentation.
• Salt is essential for the quality and safety of the fermentation process. Use pure salt or sea salt without additives. Finely ground salt is easier to dissolve.
• Use pure unchlorinated water. Chlorine can kill the friendly bacteria.
• Make sure that your equipment, containers (and hands) are very clean.
• When possible, opt for organic vegetables, herbs, and spices. The chemicals used in conventional agriculture may disrupt the fermentation process.