{"id":37880,"date":"2024-07-29T09:44:16","date_gmt":"2024-07-29T07:44:16","guid":{"rendered":"https:\/\/saksavorst.ee\/?post_type=product&#038;p=37880"},"modified":"2025-07-01T14:58:07","modified_gmt":"2025-07-01T12:58:07","slug":"nordwise-natural-pickling-starter-culture-with-seasoning-205g","status":"publish","type":"product","link":"https:\/\/saksavorst.ee\/en\/product\/nordwise-natural-pickling-starter-culture-with-seasoning-205g\/","title":{"rendered":"Nordwise natural pickling starter culture with seasoning 20,5g"},"content":{"rendered":"<p><strong>Composition: <\/strong>dried dill, coriander, black pepper, horseradish root, bay leaves, spicy pepper, dried garlic, dried carrot, lactic acid bacteriumLactobacillus plantarumTAK59<\/p>\n<p><strong>Quantity in group packaging:<\/strong> 12 pcs<\/p>\n<p>1 pack of starter culture with seasonings makes 2 kg of fermented cucumbers.<\/p>\n<p><strong>Instructions: <\/strong><strong>Preparing 2 kg of no-vinegar pickles:<br \/>\n<\/strong>1. Wash the cucumbers and dip them briefly into hot water.<br \/>\n2. 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 \u00b0C.<br \/>\n3. Stack the cucumber into a jar while sprinkling the starter with herbs in between the cucumbers.<br \/>\n4. 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\u00b0C.<br \/>\n5. 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.<\/p>\n<p><strong>Storage: <\/strong>Store at + 2\u2026 + 6 \u00b0 C in the original package. Allowed to be kept at room temperature for up to 72 hours.<\/p>\n<p><strong>Produced by: <\/strong>BioCC O\u00dc<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"\ud83e\udd52 Kuidas valmistada hapukurke?\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/CWjFP1JBJyk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Unique live lactic acid bacterium L. plantarumTAK59 with a mix of herbs starts and ensures a proper and stable fermentation process lowering the pH value of the cucumbers from the first day until the end of the fermentation.<\/p>\n","protected":false},"featured_media":37885,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[202],"product_tag":[],"class_list":{"0":"post-37880","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cultures","8":"first","9":"instock","10":"taxable","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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