Culture Starter by Body Ecology Review

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(More customer reviews)A few years ago, I used this culture to make a batch of cultured vegetables; kimchi. It worked exactly like it was supposed to and I didn't have to overload on the salt. Kim simply means "vegetable" in Korean, or so I understand. Besides the usual cabbage, I've seen Korean kimchi made from daikon and cucumber.
For cultured vegetables, it's best to use vegetables with a fairly low water content, since a high water vegetable, like celery, will disintegrate in mater of three or so days. I've made cultured vegetable mixes with carrots, daikon, beets and crushed red pepper flakes for a little heat. Since I'd chopped the veggies into small enough pieces, my former half-Korean neigbor said he would use it as salsa and that it had a nice heat. I hadn't thought of it, but that's a good use for cultured vegetables.

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