How much culture do I use?

Since the sachet holds enough culture for 100 kilos of fermented vegetables, you only need a very small amount.

We recommend opening the sachet when you are about to make your first yoghurt. Bring the sachet to room temperature first, this should only take a few minutes, and reduces the effect of condensation causing some of the culture to stick to the inside of the sachet. Cut all the way across the top of the sachet, then concertina it and pour the culture into the sterile jar supplied. Estimate 1/10^th of the contents, and place into the second jar, this becomes your "working supply", label both jars and store in the freezer.

Your "working supply", being being approximately 1/10^th of the original supply of culture, will make approximately 10 kilos of fermented vegetables.

If you have the mini measuring spoons, place all of the culture in one jar, and spoon it across to the other jar ... try the Smidgen. Count the number of spoons and divide that into 100. If, for example you get 10 Smidgens, spoon one Smidgen back into the now empty jar. This becomes your 'working stock' and you should get about 10 kilos of cultured veggies out of that jar.

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