OUR INGREDIENTS

It goes without saying, the best quality end product, requires the best quality naturally grown vegetables.

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SALT

We only use Himalayan Pink Salt

 

WATER

We don't add water to any of our products! We are able to avoid using water by pressing raw cabbage and extracting the wonderful juices they offer. We use simple vegetable juices, making our products ferment naturally in their own juice, this leads to better flavours, it makes them taste perfect!

 

FERMENTATION

What is Fermentation (Lacto-Fermentation)? Simply put; The first stage of Lacto-fermentation is where fresh vegetables are prepared then submerged into a brine that is just salty enough to kill off harmful bacteria. The second stage of Lacto fermentation, the Lactobacillus organisms begin converting lactose and other sugars naturally present in the vegetables into Lactic Acid. Lactic Acid has a very low pH and it is the Lactic Acid that preserves the vegetables long-term.  We ferment and mature our products over a longer time frame, we find the absolute sweet spot when the Good Gut Friendly Bacteria have multiplied to peak condition before sending our products out to our lovely customers.

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EATING SAUERKRAUT & KIMCHI-KRAUT

We recommend 30-50g per serving 2-3 times daily. It’s best to take the jar out of the refrigerator 20-30 minutes before you would like to eat them, this allows the good bacteria to wake up and get ready before hitting your gut. Our Sauerkrauts and Kimchi-Kraut are an excellent snack throughout the day to top up and refresh your nutrient intake! Don't worry, you can’t over-eat (within reason) on fermented foods. The comforting thing is, there has never been a case of foodborne illness down to (correctly) fermented vegetables, making them one of the safest food types to consume (always bear in mind your own specific sensitivity to allergens) We are pleased to announce, none of our products contain the UK’s 14 most common allergens, but please check the label before eating if you are sensitive to any vegetable types!

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YOUR HEALTH YOUR WELL-BEING

We don’t tell people that our products will cure conditions! Our products do not perform magic and are not a magical cure, but they do capture everything that is good and awesome with nature. They contain Lacto-Fermented Vegetables, which we think are magical!

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STORAGE

Always (where possible) store fermented products in the refrigerator. Refrigeration slows the good bacteria down, it makes them very drowsy, this in-turn stops the good bacteria from eating the vegetables, which could make them become soft or mushy, still edible, but we think you would enjoy a more crisp texture rather than a soft mushy pulp! Also, we have already matured all our fermented foods to perfection before they leave us, so refrigeration is best! Lacto-Fermentation is an age-old process, one that we have perfected. In ancient times, fermentation was used to preserve food over long periods to help them through leaner times. It was not uncommon for ancient peoples to eat fermented vegetables that had been stored in natural Lacto-Acid for 2 - 3 years. Having said that, because we are safety conscious, we put 3 months Use-By dates on all our unopened products and say please consume within 20 days from opening. It’s common sense, but please also always use clean serving forks or spoons, never re-dip into a jar if the fork or spoon has been in your mouth or contaminated with other food types!    

 

JAR LEAKAGE

Our products are living and very active with friendly bacteria, just how we like them! So, yes sometimes jars do leak in the transit ☹  But actually, this is also an excellent sign 😊 (although a little annoying sometimes)!! It tells us Co2 gas is being produced within the jar. When good bacteria multiply in their trillions by eating natural vegetable sugars, they produce lots of Co2 gas, this Co2 gas creates lots of pressure within the jar and if the jar or package has been on its side or upside-down during transit, it can push some of the liquid out past the jar lid seal, irrespective of whether the lid is really tight or not (call it a pressure-release-valve)! Sadly, it only takes a little liquid to escape the jar to make the cardboard packaging wringing wet, but there is no need for concern, simply rinse off the jar under a tap, pop it in the fridge and it will be ready for you to eat at your convenience.

 

PACKAGING

Just like you, we hate putting plastics into the environment, so we use as little as possible. We do however need to put our jars into small plastic bags, but apart from that, we are virtually plastic-free! Recycled Cardboard Boxes, Brown Paper-Based Sticky Tape,  Glass Jars and Tin Lids, even the void filler we use in some of our single packages is water-soluble and can be melted down under warm water and washed down the sink!

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