Nordwise natural pickling starter culture with seasoning 20,4g

Composition: dried dill, coriander, black pepper, horseradish root, bay leaves, spicy pepper, dried garlic, dried carrot, lactic acid bacteriumLactobacillus plantarumTAK59

Quantity in group packaging: 12 pcs

1 pack of starter culture with seasonings makes 2 kg of fermented cucumbers.

Instructions: Preparing 2 kg of no-vinegar pickles:
1. Wash the cucumbers and dip them briefly into hot water.
2. Prepare the brine depending on the size of the selected jar. Bring 1 L of water to boil, add 2 tbs of salt and 1 tbs of sugar. Cool the water down to 40 °C.
3. Stack the cucumber into a jar while sprinkling the starter with herbs in between the cucumbers.
4. Pour the cooled brine on the cucumbers so they would be fully immersed in water. Close the jar immediately. Leave the jar to a room of around 22°C.
5. Depending on desired acidity level the fermentation lasts for 1-2 days. Pickles can be consumed immediately after or can be stored in the refrigerator.

Storage: Store at + 2… + 6 ° C in the original package. Allowed to be kept at room temperature for up to 72 hours.

Produced by: BioCC OÜ