Sonia! Posted August 13, 2013 Share Posted August 13, 2013 Sorry about the long post guys, but I've been having this internal debate for days now and I figure here is the only place where I can get a clear answer to my questioning. Here's the thing. I just made a HUGE batch of sauerkraut at home, and to be on the safe side since this was my first experience, I decided to go ahead and add some of Caldwell's Starter Culture to the mix. I did notice when looking at the ingredients that it contains sugar as a carrier, as well as milk powder, but I figured that it didn't matter all that much since, by the time my kraut would be ready, my Whole30 would be over and I don't really have a problem with consuming such little quantities of milk products or sugar while not doing a Whole30. However, I later decided to extend said Whole30 through August and am now itching to consume this beautiful and nutritionally beneficial kraut that I just made... Also too, I am planning on posting this recipe on my blog and need to know for sure whether it can be considered Whole30 compliant or not before I share it with my readers. Moreover, I am also considering making my own Fish Sauce soon, since getting our hands on compliant fish sauce in Canada seems to be absolutely impossible. Again, to be on the safe side, especially since we're dealing with fish here, I would like to use the culture starter. BUT, if I'm gonna go through such great lengths to finally get my hands on some acceptable fish sauce, I would really like for it to be officially Whole30 compliant, too. If I can't get an OK on this, guess I'm gonna have to try it without... I know what you're all gonna say. Technically, if I use the starter, sugar and milk powder become a part of the ingredients, therefore, the kraut or fish sauce should be ruled out for a Whole30. BUT... The way I see it, by the time the fermentation process is over, all of the sugar and milk will have been consumed by the bacteria, so technically, there's none left in the final product, right? Kind of like Kombucha... we all know that sugar goes into the making of it, but technically, it's no longer present in the final product. For the record, I fermented my cabbage for an entire month at room temperature; from what I understand, this is the time that is required for all stages of the fermentation process to complete. Thoughts? Here's a bit of information that I copied from Caldwell's Website and I thought might help my "case"... Caldwell's Starter Culture for Fresh Vegetables makes it easy to culture raw vegetables at home. The active lactic bacteria contained in the starter culture are specific to vegetable fermentation. Caldwell Bio Fermentations has spent the last 15 years producing and researching raw cultured vegetables. Out of this research comes extensive knowledge concerning the bacterial strains required for an efficient starter culture for vegetables. Ingredients: Sugar (as a carrier), skim milk powder, ascorbic acid, active lactic bacteria (lactobacillus plantarum, leuconostoc mesenteroides and pediococcus acidilactici)Please note: There is an element of dairy in this product as a carrier, but the proportion in the final cultured veggies is absolutely minute, around 17 parts per million, which is below trace level. Question from reader: What is the source of the sugar in the starter? Is it corn, beet, cane, etc. From Caldwell's:The sugar in our vegetable starter is sucrose. Its role is to provide energy for the bacteria to proliferate. It's all metabolized during the fermentation process.Even before it's used up during the fermentation, the amount of sucrose in the final product (fermented vegetables) is tiny. Consider that each pouch contains 2 grams of powder in total, including bacteria, milk powder, and sucrose. That is enough to ferment 4.5lbs (2 kg) of vegetables, so less than 0.1% in total, and actually even less than that when the added water is taken into account.By comparison, fresh cabbage itself contains about 3% sugars...Not really sure of the exact origin, but most likely sugar cane or sugar beet. Link to comment Share on other sites More sharing options...
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