Cultured Vegetables

 
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Tangy, tasty, sour and sweet

Cultured vegetables have been created by people around the world for a very long time. Historical records document examples of cabbage and turnips being fermented using salt over two-thousand years ago. Not that we'd suggest trying a two-thousand year old ferment!

But the recipes created millennia ago worked the same way then as they do now. First, salt is used to draw moisture out of vegetables, creating a brine and making a fermentation friendly environment. Naturally occurring lactic acid bacteria then ferment the vegetables, consuming the sugars and producing lactic acid as a convenient byproduct. This is what makes natural lacto-fermented pickles and cultured vegetables taste sour and tangy, it also preserves the food and prevents spoilage.

Truly a natural miracle!

 
Turmeric Kraut
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Kimchi - Classic
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Kimchi - Classic
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Salvadoran Curtido
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