Kultured’s vegetable fermentation starter culture | for vegetable fermentation

This vegetable fermentation starter accelerates the lacto-fermentation process, ensuring a more rapid acidification of the environment and preventing the development of off-flavors and odors, as well as the presence of unwanted germs.

What is a vegetable fermentation starter?

Our vegetable fermentation starter culture from Kultured helps you make your own delicious fermented vegetables at home. The starter provides the right bacteria for the fermentation of vegetables, helping to produce consistently successful results and improving the taste and crunchiness of your fermentations.  Our vegetable fermentation starter is an efficient starter culture that has been specially developed for vegetables with the exact species, quantities, and proportions of bacterial strains.

When do you use this starter

Though a starter is not necessary for fermenting vegetables, it is useful when you:

• want very consistent results, for example in a restaurant or industry
• want to ferment cooked vegetables (e.g. fermented ketchups)
• want to ferment with less salt
• want to get quick results
• you prefer not to take any risks with regard to safety
• you’re currently using sauerkraut juice or whey to start your vegetable fermentation. That is absolutely inferior to a vegetable starter, which introduces a wider range of lactic acid bacteria than, for example, sauerkraut juice.

Micro organisms

Lactobacillus plantarum, Lactobacillus mesenteroides

Content

• Contents: 5 sachets. Good for 10 – 15 kg of vegetables (1-3 kg per sachet)
• Ingredients: corn maltodextrin and Lactobacillus plantarum/Lactiplantibacillus plantarum, Leuconostoc mesenteroides
• May contain: traces of milk and lactose.
• Store in the refrigerator or freezer, shelf life approx 2 years
• Made in Belgium

How to use our vegetable starter culture

• Dissolve 1 bag in 100 ml lukewarm water
• Make fermented vegetables according to recipe, add the dissolved starter culture
• Make sure your vegetables are covered in the brine by weiging them down, eg with glass weights
• Let ferment for a minimum of 2 days at room temperature

Buying a vegetable fermentation starter?

Order your vegetable fermentation starter at starterculturen.eu, your webshop for all your tempeh, koji and tofu. By Meneer Wateetons, Dutch author of the reference books Over Rot (2015) and Over Inpakken (2020). We will ship the same day that you order (weekdays before 15:00).  Questions about how to use the vegetable fermentation starter? Ask them in our chat- we’ll resolve it.