As you heard Microbes are my best friends!
Continue on this Ferment journey with me where I’ll share my tips and tricks on all things Fermented.
One of the most asked questions I receive is …
Do you need to use a starter culture to make your ferment?
NO! I must be honest and confess that I have never used a starter culture to make sauerkraut.
Starter cultures are dried powders of various strains of bacteria that are used to inoculate your ferment. The powder is usually dissolved in water before being thoroughly mixed with your prepared cabbage and vegetables. Starter cultures contain sugar or glucose, as a carrier agent, and various forms of active lactic bacteria.
· They’re not reusable, you can’t save some of the liquid and add to your next batch as a starter.
· Vegetables have all the necessary lactic-acid bacteria on them already to get the party started. Once you get your vegetable to salt ratios correct, your ferments will naturally occur.
· Flavour changes.
· Not necessary for vegetable ferments
Find out more or join me at one of my hands on workshops.
I am inspired when people discover how wild fermentation and plant-based wholefoods and lifestyle changes improve their well-being and can actually fit into a busy schedule. Shoot me an email and I’m happy to respond.