Olde World Traditional Recipes Meet New World Science

Our starter culture is a mix of specific strains of compatible lactic acid bacteria which create a highly-responsive and stable fermentation. We are able to create a superior product in days rather than weeks. This faster process produces raw cultured vegetables with a more stable shelf life, exceptional nutritional quality and a sweeter taste than other raw cultured vegetables, packaged or homemade. Because our vegetables are vacuum-packed, the lactic bacteria culture present is a micro-system. All micro-systems reach a certain level of population equilibrium. We are able to maximize the # of lactic acid bacteria present (to never more than 100 million bacteria per gram). This is more lactic acid bacteria than is present in homemade products, and in most, if not all, packaged products. To receive the same amount of lactic acid bacteria in 3 & ½ ounces of our raw cultured vegetables, you would need to eat almost 2 & ½ lbs of yogurt!!!

Our choice of a special Leuconostoc strain produces a sweetness that alleviates the sour taste of fermented vegetables by converting fructose into mannitol. This is very interesting becasue the same amount of sugar is present, but because of the change in pH (to a lower pH), the remaining sugar is not available, which makes it both sweet tasting and healthful.

 Lactic acid bacteria (the category of "good" bacteria) produce lactic acid, acetic acid, hydrogen peroxide and other organic acids. They reduce pH and help to eliminate pathogens. All of these interactions result in a positive and healthful effect on our bodies. Bacteria, both good and bad, colonize the intestine. With daily intake of lactic acid bacteria, we ensure that good bacteria maintain an edge.

We offer nine varieties of this cutting-edge live food: Sauerkraut, Fermented Red Cabbage, Sliced & Spiced Carrots, Grated Carrots, Beets, Onion & Miso, Daikon & Ginger, Black Radish and Fiddleheads.

Organic Raw Cultured Vegetables