Fermented foods are naturally preserved through the fermentation process, where beneficial bacteria break down sugars and starches. This process creates unique flavors and enhances the food’s nutritional value, promoting better digestion and gut health.
Fermented foods are rich in probiotics, which support gut health, aid digestion, and help balance the gut’s beneficial bacteria. They also improve nutrient absorption and can support overall immune health.
Our fermented vegetables are naturally preserved through fermentation. As long as they remain refrigerated, they will last a long time and continue to develop flavor over time. There is no specific expiration date, but keep them cold and sealed for best quality.
Yes, refrigeration helps slow down the fermentation process and keeps the vegetables at their best quality. Always keep your fermented products cold to maintain their freshness.
Raw fermented vegetables are full of live probiotics, which are beneficial for gut health. Pasteurized products have been heated, which kills these live cultures. Our products are raw to preserve these probiotics.
Fermented vegetables are incredibly versatile. You can eat them on their own, add them to salads, sandwiches, bowls, or use them as a side dish. For maximum probiotic benefits, avoid heating them too much.
Yes, this is a natural part of the fermentation process. The bubbles or white film, often called “kahm yeast,” are harmless. Simply skim it off if you see it, and the vegetables are still safe to eat.
Absolutely! The liquid in the jar is rich in probiotics and nutrients. Many people drink it for gut health, use it in dressings, or even add it to smoothies or cocktails.
We use high-quality ingredients and strive to source organic, non-GMO produce whenever possible. Check the label for specific details on each product.
Yes, our fermented vegetables are naturally gluten-free, dairy-free, and vegan-friendly, making them suitable for a variety of diets.
Our products are naturally fermented using only vegetables and salt. The fermentation process produces lactic acid, which gives them their signature tangy flavor without the need for added vinegar.
Everyone is different, but starting with a small amount (1-2 tablespoons) and gradually increasing is a good approach. You can work up to a quarter cup or more daily, depending on your body’s response.
Keep them refrigerated and make sure the vegetables remain submerged in their brine to maintain freshness and prevent spoilage.
Naturally fermented foods are packed with beneficial bacteria that support a healthy gut.
Fermentation can increase the bioavailability of nutrients, making them easier for your body to absorb.
Fermentation is a natural way to preserve food, extending its shelf life without the need for artificial preservatives.
The process of fermentation adds depth and complexity to the flavor, creating unique and vibrant taste experiences.