3 CLASSIC, 2 MIXED
 
CLASSIC 
Contains: L. Plantarum, Ln Mesenteroides , Pc Acidilactici. Maltodextrin.
2 gr Sachet: For up to a 3-4 liter container with vegetables.
 
MIXED
Contains: Leuconostoc mesenteroides, Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris.
1 gr Sachet: For up to a 3-4 liter container with vegetables.
 
BOTH:
They can be used with a great variety of of vegetables: white/red cabbage, coliflower, garlic, red/ yellow pepper, carrots, radish, red beet, broccoli, celery, fennel. swede, etc.
Yogurt maker /cooking robot: Not required
Culturing temperature: Room temperature
Culturing time: Between 10-21 days, or longer for a tarter flavour.
Maximum reculturing batches recommended for high probiotic efficacy 2-3
 
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