Fermentation for food preservation has been a standard method used for centuries, and the key ingredient that makes it all possible is the starter culture. Learn how to freeze dry starter culture so you always have it on hand.
Why I Love Fermenting Vegetables
Not only is fermentation a tried and true method for food preservation, but it’s also a wonderful way to naturally boost your immune system without investing in expensive probiotics.
If this is a new concept to you, you should familiarize yourself with what foods should not be fermented, and my beginner’s guide to fermentation will give you all the information you need to get on board with the fascinating world of cultured foods.
You will be amazed at how simple it is and appreciate the minimal investment needed to get yourself set up with fermentation preservation supplies.
What Is a Starter Culture
A starter culture is a key ingredient in the fermentation process that introduces beneficial bacteria to create unique flavors in fermented foods. It acts as a catalyst, kickstarting the fermentation process and ensuring the development of desirable characteristics in the final product.
When fermenting foods, naturally occurring bacteria break down the sugars present in the ingredients and produce lactic acid. This lactic acid not only acts as a natural preservative but also gives fermented foods their distinct tangy flavor.
A starter culture consists of a mixture of specific strains of bacteria that are known to promote fermentation and add beneficial properties to the final product. These cultures are carefully selected to ensure consistent results and the desired flavor profile.
What Are the Starter Bacteria in Fermentation
When it comes to fermentation, the key players are the starter bacteria. These beneficial bacteria kickstart the fermentation process and play a vital role in creating probiotic-rich foods. Let’s explore some of the common strains of starter bacteria and understand their importance.
- Lactobacillus Acidophilus – One of the most well-known starter bacteria is Lactobacillus acidophilus. This strain is commonly found in yogurt and other dairy products, and it contributes to their tangy flavor and smooth texture. Research suggests that Lactobacillus acidophilus may have numerous health benefits, including supporting digestive health and boosting the immune system. (Source)
- Lactobacillus Plantarum – Another important starter bacteria is Lactobacillus plantarum. This strain is commonly found in sourdough bread and fermented vegetables like sauerkraut. Lactobacillus plantarum not only imparts a unique tangy flavor but also helps to preserve fermented foods by producing lactic acid.
- Bifidobacterium Bifidum – Bifidobacterium bifidum is another starter bacteria commonly found in probiotic-rich foods. It is often used in the production of fermented milk products, such as kefir. Studies suggest that Bifidobacterium bifidum may support gut health and help maintain a healthy balance of intestinal bacteria. (Source)
Starter Cultures for Fermented Foods
When it comes to fermenting foods, using the right starter culture can make all the difference in achieving delicious and consistent results. Different types of fermented foods require specific starter cultures that work harmoniously with the ingredients to create unique flavors and textures. Let’s take a closer look at some commonly used starter cultures for various fermented foods:
- Vegetable Ferments – For fermenting vegetables like sauerkraut and pickles, lactic acid bacteria (LAB) starter cultures are commonly used. LAB starter cultures help to control the lacto fermentation process, enhance the flavors, and promote the growth of beneficial bacteria.
- Fruit Ferments – When fermenting fruits to make products like fruit vinegar or fruit wine, yeast starter cultures are crucial. These starter cultures convert sugars into alcohol through the process of fermentation, imparting unique flavors and aromas to the final product.
- Dairy Ferments – In dairy fermentation, starter cultures containing specific strains of bacteria are used to transform milk into delicious products like homemade yogurt, dream cheese, and kefir. These starter cultures introduce beneficial bacteria that break down lactose, produce lactic acid, and give the dairy products their distinctive flavors and textures.
- Sourdough Bread – The key to making a sourdough starter for sourdough bread is the wild yeast present in the environment. It serves as a natural leavening agent, giving sourdough bread its signature tangy flavor and chewy texture.
Do I Need to Buy a Starter Culture
If you’re new to fermentation and eager to embark on a homemade fermenting journey, you might be wondering if it’s necessary to purchase a starter culture or if you can make one from scratch using natural ingredients.
Some prefer the confidence in the predictability of a purchased starter, and if you choose to purchase one, I recommend using a quality trusted source like Cultures for Health.
However, making your own starter culture is simple and cost-effective.
Making Your Own Starter Culture
If you already have ferments on hand, you can use the juice from fermented vegetables or whey as an ideal starter for vegetable ferments. Kombucha or water kefir can also be used, but tend to be best suited for condiments such as fermented ketchup or fruit such as fermented cranberry sauce.
Creating a starter culture from scratch using natural ingredients is also an excellent option. It allows you to have full control over the fermentation process and experiment with different flavors and ingredients. There are two methods for creating a brine:
Dry Salting
- Simply chop fresh fruits or vegetables (cabbage is a great choice) into small pieces and place them in a clean jar.
- For every 2 ½ pounds of shredded vegetables, add scant one tablespoon fine salt.
- Pound the vegetables using a kraut pounder or wooden spoon until the juices are naturally released from the vegetables. Homesteading Hack: This process may take 30-60 minutes. You can let your vegetables sit and come back to pound every 20 minutes or so.
Basic Brine
- For every one quart of non-chlorinated water, add three tablespoons of fine-grain salt (4 ½ tablespoons if using coarse salt).
- Add non-chlorinated water to the jar, leaving some headspace at the top and add salt.
- Use this brine to cover your chopped or whole vegetables.
- Cover the jar with a clean cloth or a loose lid, and let it sit at room temperature.
- After a few days, the mixture will bubble and develop a sour aroma.
- Strain off the vegetable pieces and your starter culture is ready to use!
Maintaining a Starter Culture
Preserving a starter culture is key to maintaining its viability for long-term use in fermentation projects. By taking the necessary steps to store and care for your starter culture, you can ensure its longevity and continue creating delicious fermented products. Here are some tips on how to preserve your starter culture:
- Store in the Refrigerator – One of the most effective ways to preserve a starter culture is by storing it in the refrigerator. The cool temperature slows down the fermentation process, allowing the starter culture to remain dormant until you’re ready to use it again. Ensure your starter culture is kept in an airtight container to prevent contamination.
- Regular Feeding – To keep your starter culture healthy and active, it’s important to regularly feed it with fresh ingredients. This provides the necessary nutrients for the bacteria to thrive and ensures the culture remains robust. Feed your starter culture according to the specific instructions for the type of ferment you’re working with.
- Maintain Fermentation Time – Each fermented product has an ideal fermentation time, which refers to the period of time it takes for the flavors and textures to fully develop. It’s crucial to follow this recommended fermentation time to preserve the qualities of the starter culture. Fermenting for too long or too short a time can alter the taste and consistency of the final product.
- Regular Use – Regularly using your starter culture in fermentation projects helps keep it active and thriving. The bacteria in the culture need to be regularly fed and given the opportunity to do their work. Plan your fermentation projects accordingly to ensure a continuous supply of fermented foods and maintain the vitality of your starter culture.
- Backup Starter Culture – As an extra precaution, consider creating a backup starter culture. This way, if something happens to your primary culture, you have a secondary one to rely on. A convenient way to always have a backup starter culture is learning to preserve a starter culture.
Preserving a Starter Culture
Maintaining a starter culture can prove to be a time investment, preventing some from enjoying the many benefits of fermenting foods for long-term preservation. This is where the freeze dryer comes to the rescue. By preserving a starter culture, you can skip the maintenance steps and have a convenient starter culture ready to use at any time.
Supplies Needed
- Freeze Dryer – I use and highly recommend the Harvest Right Freeze Dryer.
- Parchment Paper – I recommend If You Care Parchment paper found at Azure Standard. (If you’re a first-time Azure Standard customer, use coupon code “HOMESTEADINGFAMILY15” at checkout for 15% off your order of $100 or more!) Parchment paper will keep the starter culture from sticking to the trays. Homesteading Hack: Harvest Right makes reusable silicone mats or cube molds that work well too.
- Food Processor – A food processor or a blender is an optional step if you choose to blend the freeze dried starter culture into a fine powder.
- Storage Containers – My preferred storage containers are clean glass jars with tight-fitting lids and this jar sealer to reseal each time you use your starter culture.
- Labels and Pen – I recommend labeling and dating all your preserved food products for future reference.
Ingredients Needed
Starter Culture – Use the juice from other vegetable ferments, whey, kombucha, a sourdough starter or make your own starter culture mentioned above.
How to Freeze Dry a Starter Culture for Fermentation
- Cover your freeze dryer trays with parchment paper to prevent sticking, or use the silicone cube molds sold by Harvest Right.
- Place your trays on a flat surface, and fill trays ¾ high with your starter culture. (If using silicone molds, fill them to the top.)
- Pre-freeze the trays of starter culture in a freezer overnight for optimal energy efficiency and to save wear and tear on your freeze drying unit.
- Pre-chill your freeze drier for 20 minutes before adding frozen trays of starter culture.
- Slide each tray back into the freeze dryer, put the insulating cover in place, close the door, lock down the pump and press start. (This step takes about 24 hours)
- After the freeze drying process is complete, remove the trays and package the finished product for long-term storage.
- Use within one year for the best results.
How to Tell If Freeze Dried Starter Culture Is Done
If the starter culture feels cold to the touch and does not crumble or break apart easily, it’s not done. Return the trays to the freeze dryer for 2-hour increments until done.
How to Store Freeze Dried Starter Culture
You can simply crumble the starter culture with clean fingers, then fill up Mason jars and vacuum seal them, or store the crumbled starter culture in Mylar bags with an oxygen absorber.
Freeze dried starter cultures are shelf stable for 20-25 years, holding onto 90-95% of their nutritional value. However, their bacteria will start to decline in activity within about one year, so if you want to use them as a starter for other ferments and not just a nutritional boost, use and replace them yearly. For best results, choose a cool shelf away from moisture and light, and don’t forget to label and date your package for future reference.
How to Rehydrate Freeze Dried Starter Culture
To use your freeze dried starter culture, reconstitute it at a 1:1 ratio (by volume) of water to freeze dried starter culture. I like to fill up a quart or half-gallon jar with the freeze dried culture, then fill the jar with fresh clean water.
And there you have it! Now you have an easy and clever way to preserve a starter culture to have on hand, to share as a gift, use as a backup, or have ready to start ferments again when your next food preservation season begins.
Did you follow this tutorial? If so, please leave a star rating in the recipe card below, then snap a photo of your freeze dried starter culture and tag us on social media @homesteadingfamily so we can see!
Maximizing Your Freeze Dryer
Have you ever wondered what else you can preserve with a freeze dryer?
I reveal the answer to this and so much more in my book Freeze Drying the Harvest: Preserving Food the Modern Way and my Freeze Drying Masterclass. From wild game to watermelon and milk to mashed potatoes — you’ll learn the ins and outs of preserving more food than you thought possible.
These resources can be purchased separately or as companions, so whether you choose the book or the masterclass, you will receive all the information you need to gain the confidence and skills you need to preserve meat, eggs, veggies, fruit, herbs — and yes, even lattes!
FAQ
A starter culture is a mixture of beneficial bacteria and yeast that is added to a fermenting food to initiate and speed up the fermentation process. It introduces desirable microbes that produce lactic acid, which helps preserve the food and creates the characteristic flavors and textures of fermented products.
Making a starter culture at home can be an easy and cost-effective way to enhance your fermenting projects. To make a starter culture, you can combine a small amount of a fermented product, such as sauerkraut juice or kefir, with the fresh vegetables or fruit you want to ferment. This will introduce the beneficial bacteria needed for fermentation.
There are various types of starter cultures available for fermenting different foods. Some examples include whey, which is derived from strained yogurt or kefir, and can be used for fermenting vegetables and fruits. There are also specific starter cultures available for making dairy-based cultures like yogurt or cheese. Each starter culture has specific strains of bacteria and yeast that contribute to the unique flavor and texture of the final product.
Whether you need to buy a starter culture or can make one at home depends on your preference and the type of fermentation project you want to undertake. While there are starter cultures available for purchase, you can also rely on natural fermentation methods using ingredients like vegetables, fruits, or even other fermented products like sauerkraut or kimchi as starter cultures. Making a starter culture at home gives you more control over the fermentation process and allows you to experiment with different flavors.
With proper care and maintenance, a starter culture can be preserved for an extended period of time. The longevity of a starter culture depends on the specific type of fermentation and the conditions under which it is stored. Generally, starter cultures can be preserved for several months and even years if stored in a cool and dark place. It’s important to periodically feed and refresh the culture to ensure its vitality and effectiveness.
Using a starter culture for fermentation offers numerous benefits. It helps jumpstart the fermentation process, ensures consistent results, and enhances the flavor and texture of the final product. Starter cultures also introduce beneficial bacteria and probiotics to the fermented food, promoting gut health and aiding digestion. Additionally, using a starter culture allows you to explore a wider variety of fermented foods and experiment with new flavor profiles.
Starter cultures play a vital role in producing probiotic-rich foods. The strains of bacteria and yeast present in starter cultures promote the growth of beneficial bacteria during the fermentation process. As the food ferments, these bacteria multiply and populate the gut when consumed, promoting a healthy microflora balance and aiding in digestion. Including fermented foods with starter cultures in your diet is an excellent way to increase your intake of probiotics.
Other Posts You May Enjoy
- How to Boost Your Immune System Naturally – 7 Steps
- What is Fermentation? A Beginner’s Guide to Getting Started
- Fermentation for Long-Term Preservation
- Best Foods to Ferment (And What You Should NOT Ferment)
- Best Fermenting Vessels (And What Else You Can Use!)
- Freeze Dried Yogurt Recipe
- How to Store a Sourdough Starter
Freeze Dried Starter Culture
Equipment
- Freeze Dryer
- Silicone mats or parchment paper
Ingredients
- starter culture
Instructions
- Cover your freeze dryer trays with parchment paper to prevent sticking, or use the silicone cube molds sold by Harvest Right.
- Place your trays on a flat surface, and fill trays ¾ high with your starter culture. (If using silicone molds, fill them to the top.)
- Pre-freeze the trays of starter culture in a freezer overnight for optimal energy efficiency and to save wear and tear on your freeze drying unit.
- Pre-chill your freeze drier for 20 minutes before adding frozen trays of starter culture.
- Slide each tray back into the freeze dryer, put the insulating cover in place, close the door, lock down the pump and press start. (This step takes about 24 hours)
- After the freeze drying process is complete, remove the trays and package the finished product for long-term storage.
