Product Review

Now you can Lacto Ferment raw veggies and other foods to preserve them and increase their healthy benefits and Contains 2 tsps of culture. Use 1/16 tsp per quart of veggies or other foods you want to ferment. You can use more based on your desired fermented flavor... the more culture you use, the more tangy the outcome. This container has enough culture to ferment at least 30 quart jars of veggies. Some suggest adding sugar to this starter process to help the fermenting get started, but is not necessary as the fermentation process uses the natural sugars from the veggies. Ingredients: Lactococcus lactissubsp lactis; Lactococcus lactis subsp cremoris; Lactococcus lactis subsp. lactis biovar diacetylactis; Leuconostoc mesenteroides subsp. cremoris; and Dextrose carrier Milk has been used as a fermentation nutrient in the production of this product, although small amounts as in all of these types of cutlures. Refrigeration is best for storage of this culture.