Caldwell's Vegetable Starter Culture

Fourth generation starter culture

Vegan friendly & lactose free

Description

Caldwell’s have spent the last 15 years producing and researching the production of raw cultured vegetables. Their collaborative research projects with the Food Research and Development Center of Agri-Food and Agriculture Canada have given them a unique insight into the science of lacto fermentation. One of the outcomes of this investment is an in-depth knowledge of the precise types, quantities, and ratios of bacterial strains that are required to create an efficient starter culture for vegetables, that when used produces a reliable end result, which is safe, tasty and packed full of nutritional goodness.

We are now able to offer you this starter culture to help you enjoy making your own raw cultured vegetables at home.

In order to cater to the most strict dietary needs, Caldwell’s Starter Culture for Fresh Vegetables contains no dairy and can be classified as vegan.

The starter culture that we sell for home use can also be efficient for small-scale commercial production.

Benefits of fermented vegetables

Once vegetables have been fermented according to the method described in the Caldwell’s Starter Culture for Fresh Vegetables, the finished product may offer the following health benefits;

The live lactic bacteria that ferment the fresh vegetables are so beneficial to health that they have often been called "life preserving agents".
The live lactic bacteria contribute to the protection of the body against infections and stimulate the immune system.
Fermented vegetables improve the digestion process by regulating the level of acidity in the digestive tract and by stimulating the production of beneficial intestinal flora.
Fermented vegetables act as anti-oxidants.
Live lactic bacteria facilitate the synthesis of certain vitamins, such as vitamins C and B12 (which can only be produced in the presence of lactic bacteria).
Live lactic bacteria are known to have a soothing effect on the nervous system.
In producing lactic acid and enzymes, the lactic bacteria also facilitate the break-down of proteins and hence their assimilation.
Fermented vegetables are recommended for diabetics, since the sugar content of vegetables is transformed by lactic bacteria into a more assimilable forms.
The lactic acid produced during fermentation does not have the harmful acidifying effect on the human system that other organic acids tend to have. In fact, it may help prevent arthritis.
Fermented vegetables can be an important component of a yeast-free diet (as in the case of candidiasis).

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Caldwell's

Caldwell's Starter Culture for Vegetables 6 Pouches

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