Why use a starter culture for vegetable ferments?
When fermenting vegetables you really do need to use salt. Salt allows the natural bacteria in the vegetables to do the fermenting. It allows the good bacteria to grow while killing the bad bacteria. It pulls moisture from the vegetables further preventing bad bacteria from proliferating. It also helps to keep the vegetables nice and crunchy by hardening the pectin's in them and enhances their flavour.
You can use just salt, Whey or salt and starter culture. So why would you use a starter culture?
I always use one as I have never ever had mould form when using it. The reason for this is that Caldwell’s vegetable Culture quickly increases the acidity of a ferment. The faster you can increase acidity, dropping the pH the safer and healthier your ferment will be.
Caldwell’s vegetable culture contains 3 different strains of bacteria that work synergistically. My favourite is Lactobacillus Panltarum. This can make your fermented vegetables strong and unique. Lactobacillus Panltarum helps to remove pesticides from vegetables that are not organic and is also great at keep disease causing microorganisms from taking hold in the gut. Studies have also shown that this strain of bacteria is resistant to nearly all antibiotics. Other studies have shown it can possibly lower levels of cholesterol. I have seen first hand how it can assist in a quick recovery from food poisoning and also great at treating many digestive problems such as Colitis and IBS and can really help alleviate symptoms of Chron’s disease.