Veggie Culture Starter

4.9 star rating 142 Reviews

Veggie Culture Starter

Regular price
$22.95
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$22.95
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We get it. Life can sometimes get in the way of remembering the simplest tasks. In order to help you with your journey to gut health (and healthy living in general), we offer automatic refill plans with most of our products. This way, you can stay focussed on your health goals and we can deliver your products to you as soon as needed or on a recommended schedule from one of our experts. Plus, when you start an automatic refill plan with us, you save 5% on every order - double win!


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Product Description


Highlights

  • Contains 6 packets which can make up to 6 quarts (per packet) of cultured vegetables, sour cream, and cultured whipped butter
  • Makes home fermenting simple with easy to follow instructions included
  • Cut down on grocery spending by culturing veggies in the comfort of your own kitchen
  • Contains Lactobacillus, a beneficial bacteria to promote gut health

Suggested Usage

  • Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche. See more here.

Product Facts

  • Form: Powder
  • Serving Size: 1 packet (makes 4-6 quarts)
  • Number of Servings: 6 packets (24-36 quarts)

Dietary Restrictions

Non-GMO, Soy-Free, Gluten-Free, Vegetarian, Kosher

Health Interests

Probiotics, Gut Support, Cellular Support, Fermented Drink

  • LEARN MORE
  • SUPPLEMENT FACTS

Resist Infections, Enhance Digestion

  • Ideal for appetite and weight control
  • Ideal for pregnant women
  • Can be enjoyed daily
  • Easy to make at home

Please Refrigerate Once Received!

Download Instructions PDF

Benefits
Cultured foods have been an integral part of the healthiest diets for thousands of years and are essential to a long, healthy life. They give birth to a lavish inner ecosystem, building resistance to infections, and greatly enhancing digestion. They are ideal for appetite and weight control, very alkaline and cleansing to the blood.

Cultured Salsa Recipe

Donna Shows JJ Virgin How to Make Cultured Vegetables

How to Make Cultured Vegetables

Part 1

Part 2

Part 3

Veggie Culture Starter is ideal for pregnant women, ensuring a healthy birth canal for her newborn child who will rely on her to provide healthy bacteria. Cultured vegetables help take away cravings for sweets, soft drinks, bread, pasta, dairy, fruit and other expansive foods not allowed on the diet.

Research suggests that Lactobacillus plantarum has an ability to reverse gut disbyosis, like IBS, Crohn's Disease and Colitis.

Cultured Vegetable Starter contains the following beneficial bacteria:

  • Lb. plantarum
  • Pediococcus acidolactici
  • Leu. cremoris
  • inulin

Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.

An Easy Beginner's Recipe

Ingredients:

  • 3 heads green cabbage, shredded in a food processor
  • Several cabbage leaves
  • 6 carrots, large shredded in a food processor
  • 3-inch piece ginger, peeled and chopped
  • 6 cloves garlic, peeled and chopped
  • 1 packet of Body Ecology® Veggie Culture Starter
  • ½ cup warm (90°) water

Instructions:

  1. Dissolve Veggie Culture Starter with warm water. Add some form of sugar to feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBloom). Let the starter/sugar mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar. Put aside.
  2. Combine shredded cabbage, carrots, ginger, and garlic in a large bowl.
  3. Remove several cups of this mixture and put into a blender.
  4. Add enough filtered water to make a “brine” the consistency of thick juice. Add culture starter mixture from step 1. Blend well and then add brine back into first mixture. Stir well.
  5. Pack mixture down into a glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
  6. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
  7. Roll up several cabbage leaves into a tight “log” and place them on top to fill the remaining 2-inch space. Clamp jar closed.
  8. Let veggies sit at about a 70° room temperature for at least 3 days. A week is even better. Refrigerate to slow down fermentation. Enjoy!

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