Starter for pickling CUCUMBERS with a mixture of spices (20.5 g)
Description
Nordwise®'s unique starter culture provides the necessary bacterial strains for fermentation, which help the cucumbers to ferment properly. Nordwise® starter for pickling cucumbers with a mixture of spices ensures a stable and correct pickling process, lowering the acidity of the product from the first day until the end of the pickling process.
Make your own!
Preparation
🥒 1 package = 2 kg pickles 🥒
Preparation of 2 kg pickles:
1. Wash the cucumbers.
2. Place the cucumbers in hot water for a while.
3. Prepare the brine: heat 1 L of water to a boil, add 2 tablespoons of salt and 1 tablespoon of sugar. Cool the liquid to 40°C.
4. Place the cucumbers in the jar alternately with the contents of the package.
5. Pour the cooled brine over the cucumbers so that the cucumbers are completely covered. Close the jar immediately. Place the jars in a room suitable for fermentation, where the temperature is ~ 22°C.
Depending on whether you want less acidified or more acidified cucumbers, acidification lasts 1-2 days. Pickled cucumbers can be eaten immediately or stored at refrigerator temperature.
📹 you can find a video tutorial at www.nordwise.eu/valmista-ise
Composition
Ingredients: dried dill, coriander, black pepper, horseradish root, bay leaves, allspice, dried garlic, dried carrot, lactic acid bacteria Lactobacillus plantarum TAK59
The patented fermentation culture Lactobacillus plantarum TAK59 provides the necessary bacteria for fermentation, which help the product ferment correctly and ensure a stable fermentation process.
Storage: at +2...6 °C.
Manufacturer: BioCC OÜ, Riia 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make it yourself!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® starters product line was created by BioCC OÜ research, product development and marketing teams.
Nordwise® starters 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.