CALDWELL'S STARTER CULTURE The Science of Lacto Fermentation Lacto fermentation (also known as lactic acid fermentation) is a traditional method of conserving food. Foods that are correctly fermented are safe for consumption and provide a large number of health benefits, as well as a wide variety of flavors and aromas. Lactic acid bacteria are responsible for the fermentation. During the process, sugars are converted to lactic acid or to a mixture of acids, which help to preserve the vegetables. The key to successful fermentation is controlling the variables. These variables include the fermenting temperature, salt concentration and quality, water purity, and the quality of the starter (bacteria). If some or all of these are not appropriate for lacto fermentation, the acidity (pH) may not drop quickly enough and molds, yeasts, or unwanted bacteria may be produced. STARTER An effective starter culture, when used correctly, helps to control the fermentation process. The starter provides an ideal environment for the fermentation to start, and also stabilizes the process, resulting in consistently successful fermentation. Our starter is the result of 15 years of research and development in commercial organic fermentation, and contains the correct bacteria strains in the ideal proportions, thus maximizing the chances of success. It is important to dissolve the starter thoroughly, and then mix the starter solution well with the vegetables. This will ensure that the bacteria are well distributed throughout the mixture. INGREDIENTS: Sugar (as carrier), skim milk powder, ascorbic acid, active lactic bacteria (lb.plantarum, Ln.mesenteroides, Pc.acidilactici). Each box contains 6 pouches. Each pouch prepares 4.5 lbs of raw vegetables. Refrigeration is recommended for long-term storage.