Starter for pickle fermentation, organic, 2x 5g, Nat-ali, wholesale, Nat-ali

Starter for pickle fermentation, organic, 2x 5g, Nat-ali Lactofermentation is an ancestral and natural method of food preservation that preserves the vitamins and nutrients of food and improves their digestibility. NATALI ferment culture aims to provide the best strains necessary and thus allow for accelerated lactofermentation. It guarantees rapid acidification of the environment and prevents the development of unpleasant tastes, germs and odors. 5g (contents of one sachet) = for 2 kg of vegetables Ingredients: Corn dextrose*, lactic ferments. *from organic farming Preparation method: Use very clean utensils and work in a clean and healthy environment. Brine: Pour 1 dose into a bowl and add 800 ml of water at room temperature. In another bowl, mix 60 g of sea salt with 1 l of warm water. Let it rest for 10 minutes at room temperature then mix the 2 bowls. Vegetables: Wash the fresh vegetables, peel them then finely chop or grate them. Place them in clean fermentation jars then pack them so that they have as little air as possible. Fermentation: Pour approximately 90 ml of brine for 100 g of vegetables placed in the jar (the water should reach a maximum of 2 cm from the top of the jar). Seal tightly. Leave to ferment for at least 7 days at room temperature. After opening, seal the jar tightly. Store in the refrigerator for a maximum of 1 month. Always use a clean utensil to remove the vegetables. Nutritional values ​​per 100g:Energy: 1530 kj / 360 kcal Fats: Carbohydrates: 90g of which sugars 90g Proteins: Salts: Storage conditions: Keep away from heat and light. For optimal efficiency, preferably store fermentations in the refrigerator. Certified organic product. Weight: 2x 5g Made in France Wholesale product available on the B2B marketplace, Supreva Market For Business, at wholesale prices directly from the distributor.