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Cultured Vegetables Made Stronger – Cutting Edge Culture


To culture your own food you must love and respect microbes. Turning that love into a product puts you on the Cutting Edge.

cutting edge cultures 4

I am very excited to introduce you to Cutting Edge Cultures – Vegetable Starter. Several collaborators knowledgeable on  fermentation and probiotics joined together to make the strongest vegetable starter on the market today. I am pleased to be a part of this team and I can’t tell you how excited I am about this product. This starter was sent to the lab and had a PhD peer review against the leading cultures on the market. They also tested it against cultured veggies made with just salt and no starter. The results are impressive and they include the graph to show you the results on every box.

first24hourschart copy 2One of the most important things you should know about cultured veggies happens in the first 24 hours of fermentation. The faster you can drop the pH in your homemade fermented vegetables, the healthier and safer they will be. As you can see in these graphs, Cutting Edge Cultures produced dramatically better results than the leading starter culture and the one without a culture.

They identified three species of bacteria and probiotics that work best with the fermentation of vegetables. They combined these cultures in numerous blends then tested, tested, and tested and found the perfect combination of balance and strength to make Cutting Edge Cultures the best culture to make your veggies taste delicious but loaded with probiotics too.

Cultured foods have been a part of the healthiest diets for thousands of years and are essential to a long, and healthy life. They change the inner ecosystem, and build resistance to infections, help with digestion, appetite and weight control. They also supply the adrenals with extra vitamin C needed to repair and maintain stability.

Cultured vegetables change the gut flora and by enhancing the right microbes you can reduce the cravings for sweets, and processed junk food. Research is growing on this powerful bacteria, Lactobacillus plantarum that has an ability to remove chemicals and pesticides from your vegetables and reverse, diseases like IBS, and Colitis.

cutting edge2I can’t tell you how exciting this is to me that kitchens across the world will have the ability  to turn their own fruits and vegetables into superfoods just by adding this culture. They’ll  bubble and ferment on your counter, producing billions of probiotics and then work wonders to heal and strengthen your inner microbiome. If you would like to see more research and information, you can click on this link.
CEC Back copy2Check out my Fruity Kraut recipe to get you started below. And for the link to buy  your Cutting Edge Cultures- click here.


Look! It even tells  you how much to use on the back of the packages.  I promise you will LOVE this culture!

Check out the new peer review done on Cutting Edge Cultures. Click to enlarge.

Cutting Edge Cultures Study smaller

Fruity Kraut
You can change this up with all kinds of fruit, Strawberries, blueberries, blackberries etc. Mix it up and have fun!~Donna
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  • 1 package Cutting Edge Culturesor you can use 1 cup kefir whey
  • 1 cup Water to mix the starter culture
  • 1head cabbagefinely shredded or chopped into small pieces
  • 1tablespoon Celtic Sea Salt
  • 1 apple
  • 1 orangejuiced
  • 1cup fruit (blackberries, blueberries, grapes, etc) *Optional*
  • 1stick Cinnamon
  • extra filtered waterspring water is fine too
Servings: gallon
  1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Remove the outer leaves of cabbage.
  3. Finely shred the cabbage and apple using a food processor or a hand shredder.
  4. Juice the orange and set aside.
  5. Mix the salt with cabbage and apples, add extra fruit and cinnamon stick in a large bowl, and toss to combine.
  6. Pack the cabbage apples and extra fruit into the jar.
  7. Add the orange juice and Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top
  8. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place the in the refrigerator.
  9. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Recipe Notes

Storage note: This kraut can be kept in a covered airtight jar in the refrigerator for up to nine months.






19 Responses to "Cultured Vegetables Made Stronger – Cutting Edge Culture"
  1. Hi Donna,
    I just heard your talk on the Hay House World Summit and would like to start eating cultured vegetables. Should I start off with the Caldwell’s stater culture, or the Cutting Edge Cultures?

  2. I just purchased some of this new veggie starter! I only have quart-sized jars. Approximately how much powdered started for each jar of veggies. Here are the vegetables that I normally ferment: kraut, julienne carrots, and jicama sticks.

  3. Hello, I am wondering about how this would compare–and/or how it would change–the fermentation process as it has been practiced for thousands of years. As you state, this is a very old practice. But the use of powdered cultured packets is very new.

    • When bacteria runs out of food it starts to die. When you add a starter culture with a food carrier you keep it fed and the probiotics stay alive longer. You also give it more strains of the certain bacteria that make it strong in the first place. Here is a blog to help explain it better. You can make it either way but I found that using a culture would knock out virus and cold and flu and keep you from getting them in the first place and the ones made without a starter did not.https://www.culturedfoodlife.com/do-cultured-veggies-need-a-starter/

  4. Hello Donna,
    How does this new culture compare with using Kefir whey as a starter? When thinking about sustainable living, the less we have to purchase, the better.
    Your expert thoughts are greatly appreciated. Thank you.

  5. Hi Donna, I already ordered a package of the new starter. I can’t wait to try it. Where is the Apple Cinnamon Kraut recipe that you referred to? Can’t seem to find it. Also, sounds like the Fruity Kraut recipe above makes a large batch. Is it advisable to mix up the cabbage & other ingredients in a large, stainless steel pot before putting into the jars? The largest container that I have is a stainless steel stock pot. Thanks for all you do for all of your followers.

  6. Donna, I have been fermenting my vegetables and love your site. I am excited about the new stater culture, do you not ship to Canada?

  7. How about using the pickling juice from culture started with your starter to start new batch? Can this continue for additional cultures?

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