Vegetable Culture

This product requires long term storage in a refrigerator or freezer.

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Lyofast LPR A
Vegetable Culture
#1395

With a free sterile jar for storage.

Suitable for 100 to 200 Litres or Kilos of prepared vegetables.

Just $11.25

Australia Only.

Cultured Vegetables

Directions

These simple directions are typical of what can be found on the internet and in many good books on the subject.
Many recipes call for salt to be added to the mixture at the same time as the cultured slurry is added to the vegetables, this is OK as long as the salt does not contain iodine. Cheese salt is ideal for this.

Equipment
Sealable glass container/s or crock.
Large bowl
Cutting board and sharp knife
Blender and/or food processor
Ingredients
Mixture of veggies: cabbages, carrots, cauliflower, etc.
Fresh herbs, garlic, ginger, seeds like fennel or caraway, pepper, etc.
Required dose of Lyofast LPR A Vegetable Culture.

Wash well and chop finely or shred/process a mixture of vegetables of your choice.
Mix together in a large bowl.

In the blender, add a couple of cups of the mixture and enough filtered water to blend into a thick liquid.

Mix in the LPR A Vegetable Culture to this liquid, and let sit for a few minutes.
This is probably enough Culture for about 10 kilos of vegetables.

Pack the vegetables into your glass container/s or crock, leaving an inch or two at the top.
Add the liquid slurry to the veggies and top up with filtered water. Please make sure there is enough liquid to reach, or almost reach, the top of the vegetables when they are pressed down.

We now close the jars, and give them a good shake to mix the vegetable slury, water, and vegetables thoroughly.

Stuff a couple of rolled-up cabbage leaves at the top of the container and seal the container.

Keep in a warm place (20° to 22° C ) for approximately 3 to 7 days. The jars or crock should be opened daily to allow any build up of gasses from the fermentation to escape.
Check the taste after a few days, by which time they should start tasting vinegary.
When they reach the desired flavor, refrigerate to slow the fermentation process.
Eat as a side dish with your meals, in salads, sandwiches or wraps, or as a topping to other foods. The cultured vegetables should be eaten raw, to preserve the beneficial enzymes and bacteria.
Enjoy!

Why You Should Be Eating Cultured Vegetables.

Fermentation is a culinary technique prized by humans for thousands of years. During the process of lactic fermentation, lactic acid already present in a given food is utilized to predigest the food into a simpler substance. This process involves creating an environment that is hospitable to beneficial bacteria, yet inhospitable to harmful microorganisms. The food to be fermented is prepared; placed in a jar, a crock, or another suitable container; and sits virtually undisturbed for hours, days, weeks, even months while the lactic acid does it's work. The result is a tangy delicacy with distinct flavor. Two well-known fermented vegetable dishes are Korean kimchi and German sauerkraut.

From Polly Noble's website comes "8 reasons why you should be eating cultured vegetables":

1.      They aid digestion lessening the energy drain on your body (great for anyone that has a weak digestive tract and has a hard time digesting raw foods)
2.      They help to eliminate toxins from the body
3.      They help to restore a healthy balance of good and bad bacteria within the intestines
4.      They help to reduce sugar cravings (hellooooooo this is reason ENOUGH!)
5.      Eating animal protein creates toxic by-products in the intestines and by eating the veggies WITH the animal protein, it helps to turn these toxins back into healthy amino acids
6.      They are extremely alkalising and cleansing for the body. (They may make you a little gassy to begin with but once you get everything cleaned out then it will all start working nicely!) I had to go there�these things are important! A toxic colon is a toxic body people!
7.      They increase your longevity. (As they allow you to reserve your body�s own enzymes for digestion, your body is better equipped to repair cells, eliminate toxins, strengthen your immune system etc)
8.      They are perfect for pregnant and nursing women as they provide a healthy inner environment for good bacteria and can help alleviate morning sickness! Plus the liquid from the veggies can help relieve the babys colic

Lyofast LPR A
Vegetable Culture
Product Information

Download the Technical Sheet

Description Lyofast LPR A consists of a selected strain of Lactobacillus rhamnosus and a selected strain of Lactobacillus plantarum. Lyofast LPR A is a protective culture inhibiting unwanted bacteria, yeasts and moulds. Lyofast LPR A may be applied in generic probiotic products such as e.g. fermented milk products and in feed (or vegetables).

GMO Status The microbial strains are not genetically modified (GMO) in accordance with the European Directive 90/220/EEC. The strains are isolated from natural sources. The raw materials used are also GMO free in accordance with Regulation (EC) No. 1829/2003 and Regulation (EC) 1830/2003.

Allergens The raw materials used are generally based on dairy ingredients. All materials are free of the following components and their derivates: peanut, tree nut, sesame, egg, fish, shellfish, mollusc, crustacean, sulphite, wheat, celery, mustard, soy and lupine.

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