Body Ecology's Culture Starter ferments vegetables and cream into delicious-tasting probiotic foods! It's the most economical way to support the flora in your digestive tract. Cultured foods are easier to digest than raw foods and even more enzyme-rich.
Cultured Vegetables: Ingredients: 1 large head of organic red or green cabbage (or half of each), 1/2 cup shredded of other organic hard root vegetables (beet, carrot, daikon, sweet potato or ginger) (optional), Shred cabbage and place in a large bowl; remove 2 cups of shredded cabbage and place into a blender with enough water to make a puree. Add cultured vegetable starter packet to this puree and let sit for 15 minutes. Place cabbage/cultured vegetables mix into the jar or canister. Pack down well. Leave 2 inches on top for expansion. Seal jar with airtight lid. Place in 72-75 degrees in darkened corner for 3-6 days. For Sour Cream: Add one foil starter packet to one pint of pure, organic cream to make delicious sour cream. Whip the cream to make the best-tasting whipped butter you've ever tasted. You can flavor the butter with garlic, herbs, sea salt or even stevia.
Lb. Plantarum, Pediococcus Acidolactici, Leu. Cremoris, Inulin. May contain trace amounts of dairy.
Additional Dietary Information
Body Ecology’s Kefir Starter