Vegetable Starter Culture Six pouches 12g

Based on 15 years of research Delivers living active bacteria Enhances taste and crispness Developed specifically for vegetables Produces consistently successful results CALDWELLS STARTER CULTURE The Science of Lacto Fermentation Lacto fermentation (also known as lactic acid fermentation) is a traditional method of conserving food. Foods that are correctly fermented are safe for consumption and provide a large number of health benefits, as well as a wide variety of flavors and aromas. Lactic acid bacteria are responsible for the fermentation. During the process, sugars are converted to lactic acid or to a mixture of acids, which help to preserve the vegetables. The key to successful fermentation is controlling the variables. These variables include the fermenting temperature, salt concentration and quality, water purity, and the quality of the starter (bacteria). If some or all of these are not appropriate for lacto fermentation, the acidity (pH) may not drop quickly enough and molds,