LYOPHILIZED STARTER CULTURES FOR SILAGE BIO 10 g - SUN & FOOD

LYOPHILIZED STARTER CULTURES FOR SILAGE BIO 10 g - SUN & FOOD

COMPONENTS
Lactobacillus plantarum *, Lactococcus lactis * (* certified organic ingredient)

NUTRITION VALUE PER 100 g
Energy value - 1530 kJ / 366 kcal
Fat - 0 g
including saturated fatty acids - 0 g
Carbohydrates - 90 g
including sugars - 90 g
Protein - 0 g
Salt - 0 g

A METHOD OF PREPARING
1. Pour the contents of the sachet into approx. 200 ml of cold water with 25 g of sugar and mix (1 sachet is enough for 10 kg of vegetables / fruit)
2. Transfer vegetables / fruit in layers to the vessel in which they will be pickled. Pour the pickle over each layer, Add enough water to completely cover the vegetables / fruit
3. Leave a space of a few centimeters at the top in the vessel. Place a clean, cooked board or a thick plate for vegetables / fruit and weigh it down so that the board or plate is covered with juice
4. Cover the vessel tightly and leave to ferment at 20-24 degrees C in a dark place. After 1-2 days, vent the vessel as there is a strong gas formation. The approximate fermentation time depends on the type of vegetables and the degree of grinding, e.g. cabbage approx. 6-8 days, cucumbers, celery, beans, red beet up to 10 days, asparagus approx. 8-10 days
5. After pickling, the product with the pickle should be stored in a refrigerator at about 4 degrees Celsius.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry, shaded place. After preparation, the product may be stored in the refrigerator for up to 7 days.

Producer - name and address: SUN AND FOOD SP. Z O.O., WĄWOZOWA 28/42, 02-796 WARSAW