PROBIOTIC PICKLE * FERMENTING BEANS AND LEGUMES * TURŞU MAYA

PROBIOTIC PICKLE * FERMENTING BEANS AND LEGUMES * TURŞU MAYA
** Each sachet contains 2 gram of granules **

This powerful vegetable starter culture ferments all sorts of raw vegetables right at home. Perfect for culturing sauerkraut, kimchi, carrots, and much more.

Ingredients:
Prebiotic fibre(Inulin), Probiotic bacterias
Lactabacillus plantarum, Lactobacillus lactis, Lactococcus lactis,
Leuconostoc mesentorides

Important Notes and Recipes:
1. You can use these cultures to ferment vegetables, fruits, legumes, meat and fish products.
This yeast product has been created for the purpose of creating more probiotic activity in terms of quality and quantity in the content of the fermented products that have traditionally been going on for thousands of years.
2. During the fermentation process, the temperature should be between 25-30 degrees Celsius.
The fermentation process will be in 1-2 days within a shorter time in the absence of salt.
The fermentation period of the products with salt can be extended from 2 weeks to 4 weeks according to the nutrients.
During this time the salt will act as an antimicrobial.
While the pathogens disappear with salt, probiotic bacteria are resistant to salt and they will continue their activity.
3. After the fermentation process has finished, it should be placed at a lower temperature of 4 to 10 degrees to stop fermentation.
It should be stored in a cool place or in a refrigerator without sunlight.
4. The hygiene and hygiene of the foods and materials to be used are very important.
The environment must be free from the risk of mould and fungus formation.
5. The fermentation and storage time of each product can be short or long compared to those involved in the characteristics and content.
Those who participate in salt can stay longer.
6. The cover of the products to be fermented must be closed for hygiene.
For products with a gas outlet, the cover can be left loose.
7. Rock salt, drinking water, vegetables and probiotic yeast should be used for making pickles and similar products.
Vinegar should not be placed. Vinegar suppresses and prevents bacterial growth.
Chickpeas or similar nutrients originating from mushroom yeast formation should NOT be included.
In high-temperature fermented products, chickpeas can be used.
In the fermentation process, the negative ones in the structure, bacteria and yeasts which are the positive factor will all disappear at high temperatures. As in the case of sour leavened bread.
8. Probiotic Pickle (Ferment) yeast should be added into the ½ a cup of lukewarm water and dissolved.
From 1 litre to 5 litres of a product can be made with 1 package. After the package is opened, it should be consumed completely.
9. There are many similar methods used in the construction of each fermented product.
Recipes can be found in this sense from various sources.
Nutrients can be prepared either raw or mashed and floured or boiled.

What you can use?
Gherkin or legumes or veggies
Garlic, black pepper and mustard seeds
Millet and corn, wheat, rice, pulses
Beans, Chickpeas, Lentils
You can do many more like probiotic ashura and cereals, probiotic olives, probiotic fish, probiotic sausages...

Traditional recipes can only be made with adding the Probiotic Pickle (Ferment) Yeast.

All our products carefully made and packed in the hygienic area. 

We have been approved by the FSSC 22000 - Certification of the Food Safety System & ISO 9001:2015 Quality management systems.


 

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