If you make fermented foods often, you want to maximize your efficiency and minimize your expenses.

Perpetuate your homemade fermented foods!

Many homemade fermented foods can be easily perpetuated through refermentation.

This is how it works: 
You make fermented food using a starter culture. Once ready, you save some of this fermented food as a starter for a future batch. You make a new batch using some of your current batch as a starter. You repeat this process over and over (but not indefinitely).

You only need to use a starter from a sachet in the 1st batch. From the 2nd batch onwards, you use your current ferment as the starter! 

1. To referment kefir, save ¼ cup of your current batch for future use.
2. To referment yogurt, save 2 tablespoons of your current batch for future use.
3. To referment  L. Reuteri Superfood, save 2 tablespoons of your current batch for future use.
4. To referment L. Gasseri Superfood, save 2 tablespoons of your current batch for future use.
5. To referment sour cream, save 2 tablespoons of your current batch for future use.
6. To referment sparkling probiotic Kefir Soda, save ½ cup of your current batch for future use.

After several refermentations, the bacterial composition of your fermented food will begin to change. When new batches turn out too strong or too weak, it's time to start over with a starter from a sachet.

There are 4 sachets in each pouch of Cutting Edge Cultures' fermentation starter cultures, allowing you to multiply the perpetuation cycles of your homemade fermented foods by 4. You don't need to reorder our starters often.

Optimize your fermentation. Perpetuate your homemade fermented foods!