Yeast for acidifying VEGETABLES (2 x 0.5 g)
Description
Nordwise®'s unique lactic acid bacterium Lactobacillus plantarum TAK59 provides the bacteria necessary for acidification, which help vegetables to acidify properly. Nordwise® sourdough starter for vegetable acidification with live lactic acid bacteria ensures a stable and correct acidification process, lowering the acidity of the product from the first day until the end of the acidification process.
Make your own!
Preparation
🥕 1 packet = 2 kg of pickled vegetables 🧅
Pickling 2 kg of 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.
3. 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.
4. Dissolve 1 packet of yeast in 50 ml of water (max. 40 °C), pour over the vegetables.
5. 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.
6. 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.
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
For making cabbage
1 package = 2 kg of sauerkraut
Preparation of 2 kg of sauerkraut:
1. Dissolve 1 packet (0.5 g) of yeast in 100 ml of water (do not use water over 40 °C).
2. Wash the cabbage, remove the top leaves and the core of the cabbage.
3. Slice the cabbage into thin strips with a food processor or a knife.
4. Add 2 tablespoons of salt to 2 kg of grated cabbage.
5. Mix and crush the cabbage by hand until the cell fluid is removed.
6. Place the cabbage in a clean container. Add the sourdough-water mixture, press the cabbage tightly so that the product is completely covered with water. Seal the jar airtight.
7. Acidify the cabbage at room temperature for 3 days.
Sauerkraut can be eaten immediately or stored in the refrigerator.
Composition
Ingredients: lactic acid bacteria Lactobacillus plantarum TAK59
The patented lactic acid bacterium Lactobacillus plantarum TAK59 provides the bacteria necessary for acidification, which help the product to acidify correctly and ensure a stable acidification process and a high-quality product.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Recipes
🟣🧄 PICKLED BEET SALAD WITH GARLIC
Product line - Make your own!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.