F.A.Q

What should I eat my fermented vegetables with?
Our ferments taste great on the side of most dishes. Try them with eggs, with a curry, on a sandwich, with grilled chicken or fish. You can use them any time you’d have a side salad or a chutney.

Can I cook with your fermented vegetables?
Yes. Although cooking will kill the probiotic living aspect. That said they add invaluable delicious complimentary flavours to many dishes. Visit our recipes page for ideas in incorporating fermented vegetables into every day meals.

Do they need to be kept refrigerated?
Yes. Cool temperatures stall the fermentation process while keeping it alive, although they are quite tolerant of temperature changes. If you leave a jar of fermented vegetables at room temperature, it accelerates the ripening process so just don’t leave them out of the fridge for long periods of time. Similar to the way a fine cheese ages, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state.
Push the vegetables down with a clean spoon to keep them at their best.
Sauerkraut which is kept on the shelves of the supermarket has been pasteurised which means the probiotics have been irradiated.

How much should I eat?
Start small with a couple of teaspoons a day and slowly build it up to about a quarter cup per day. Fermented vegetables are living foods chock full of probiotics. Try some with pizza, or avocado on toast. Mix some in with salad or have on the side of a curry. Before you know it you will be craving fermented vegetables with every meal.

I can’t get the lid off!
Our creations are alive, so sometimes they create pressure in the jar. Try holding it under warm running water.

My jar has leaked or the lid is bulging. Is it still safe to eat?
All of our jars are hand packed and are raw and unpasteurised, therefore they continue to actively ferment inside the jar. Sometimes, you may open a jar and no reaction will occur. Other times, it may pop and overflow similarly to a bottle of champagne.

Either way, it is still safe to eat. Bubbles of carbon dioxide are a natural by-product of fermentation and show that it’s ‘alive’. This can cause the jars to leak juice.
As fermented vegetables are alive they will continue to change over time. Temperature and exposure to oxygen impact the flavour much like wine or cheese. As they mature, they will take on unique and distinct taste profiles of tangy notes and develop into deeper, earthier characteristics.

How long do you ferment the vegetables before jarring them?
We ferment the vegetables naturally using only salt, spices and vegetables for at least three weeks, sometimes up to five weeks. This ensures that the three stages of fermentation have been completed and the correct ph has been reached.

What’s the difference between pickled and fermented veg?
There’s often confusion over the difference between pickled foods and fermented ones. Pickles are preserved in an acidic liquid, typically vinegar. Although vinegar is a product of fermentation the pickles themselves are not fermented, and so do not offer the same health benefits as fermented vegetables.

Why do you use Himalayan pink salt?
Pink Himalayan sea salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, so it does more than just make your food taste better.

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