Unpacking common fermentation misconceptions and sharing simple, natural techniques for successful homemade ferments.
When it comes to gut health, your microbes are your best friends — and fermentation is one of the most powerful ways to feed them. As I continue sharing my favourite tips and tricks on all things fermented, one question comes up more than any other: “Do I need to use a starter culture for my ferment?” The short answer is no. In fact, I’ve never used a starter culture to make sauerkraut, and it’s one of the easiest, most rewarding ferments you can make with just cabbage, salt, and time.
Starter cultures are simply dried powders containing specific strains of bacteria designed to inoculate your ferment. Typically dissolved in water before being mixed into chopped vegetables, these powders often include sugar or glucose as a carrier, along with various forms of active lactic acid bacteria. While they can be useful in certain specialised ferments, they’re far from essential. Nature already provides all the microbes you need — and with the right technique, your vegetables will transform beautifully on their own.
Guts love microbes – Here’s why:
- Starter cultures aren’t 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.
- Flavours change when you dump in alien cultures
- They’re really 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 whole foods and lifestyle changes improve their well-being and can actually fit into a busy schedule. Get in touch and I’m happy to respond.
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