Making pickled vegetables with Nordwise® starter

Nordwise®'s unique lactic acid bacterium Lactobacillus plantarum TAK59 provides the necessary bacterial strains for fermentation, which help vegetables to ferment correctly, giving the product good quality. Nordwise® starter for pickling vegetables ensures a stable and correct fermentation process, lowering the acidity of the product from the first day until the end of the acidification process.

Ingredients: Lactobacillus plantarum TAK59 

Preparation of 2 kg of pickled vegetables :  

You will need:

• Vegetables
• Water 
• Salt 
• Condiments
• Nordwise® starter for pickling vegetables

1. Clean and cut the vegetables, steam them for a few minutes if necessary (e.g. cauliflower, peppers).

2. Store the vegetables in a clean jar. Add seasonings such as cumin, peppermint, black and red pepper, coriander, dill seeds, mustard seeds, garlic, bay leaves, dried parsley, chopped raspberry or blackcurrant leaves.

3. Dissolve 1 packet (0.5 g) of starter in 50 ml of water (max. 40 °C), pour over the vegetables. 

4. Prepare the brine. Heat the water to boiling, dissolve salt in the water (1 tablespoon of salt per 1 liter of water) and cool to at least 40 °C. Pour the brine over the vegetables.

5. Depending on the desired acidity, let the mixture ferment for 2-3 days at room temperature (~22 °C). Pickled vegetables can be eaten immediately or stored at refrigerator temperature.