👉 LACTO-FERMENTATION 👈
🧐 What’s the difference between fermentation and pickling?
🥒 Fermenting and pickling are two different ways to preserve vegetables.
🥛 Can I eat lacto-fermented foods if I am vegan or don't consumme dairy?
🥛 Yes. Lacto is not to be confussed with lactose. Lacto-fermentation, or lactic-acid-fermentation, has nothing to do with dairy.
🤔 How do you eat fermented foods?
😍 There are endless ways to incorporate gut-healthy probiotic-rich fermented foods into your recipes and everyday eating. We highly recommend kimchi fried rice, grill cheese with kimchi, sauerkraut on top of any burger or hot dog, spicy carrots in every salad, and all products as a side dish to compliment every meal.
🤷♀️ What is lacto-fermentation?
🥬 Fermentation is one of the oldest methods of food processing
🦠 Lactobacillus is this exceptionally rad motherfucker that is naturally found on raw veggies. It has the ability to convert sugars into lactic acid. Lactic acid preserves the food & gives them their characteristic sourness
👩🏼🔬 They are able to live in low-pH levels + halo-tolerate (salt tolerate) + they are anaerobic (meaning they thrive in the absence of oxygen)
🦠 Aren’t microbes the coolest?
😎 Where does the word fermentation come from?
😎 It comes from the Latin word ‘fervere’, which means “to boil”
🍇 The ancient Romans saw vats of grapes spontaneously bubble (transforming them into wine) & it’s said they described the process using the closest analogue they could think of - the grapes were boiling!
🦠 However, the bubbling vats were not boiling. In fact, they were fermenting & the yeast-produced enzymes were transforming the sugars in the grapes into alcohol & carbon dioxide. The c02 by-product bubbles through the liquid & dissipates into the air
😎 Pretty rad huh?!
👉 PRODUCTS 👈
⏳ How long do your products last?
⏳ All our jars are stamped with a best before date. We do recommened that you consume your ferments within a month of opening them.
❄️ Do the jars needs to be refrigerated?
🌟 Is it normal if the cap domes, fizzes, and the product overflows when opened?
🌟 Yes. This reaction is due to the product actively fermenting in the jar. The off-gassing of healthy bacteria causes a build-up of pressure under the lid. It's the right sign that what you are about to eat is alive + active.
✨ To not ruin your clothes or make a big ol' kitchen mess, we suggest you open the jars either over a sink or with a paper towl wrapped around the lid. Slowly open the cap to release any pressure (think a soda can that has been shook up)
🌿 What is the difference between our Napa Kimchi & Vegan Kimchi?
🌿 While we always use napa cabbage for both, our Napa Kimchi is a traditional recipe that includes umami bustin’ fermented shrimps & fish sauce. This makes a huge difference in the flavour complexity of the kimchi. It also makes it *ding ding ding* not vegan.
🌿 That is why we created our Vegan Kimchi. We jam pack it with extra carrots + leeks & flavourful gochugaru. She’s a perfect alternative for anyone who has to or chooses to avoid seafood or fish
💪 Do you sell in bulk?
💪 Yes! If you are a restaurant/cafe/cantin owner, vrac style grocer, or you just crave kimchi beyond our 500mL jars, we offer all our products in bulk for you to incorporate into your meals, offerings, and serve yourself bulk jars.
💥 Why does the lid not make a pop sound when the jar is opened?
💥 Our small batch ferments are cold-packed, using natural and traditional preservation techniques. This means they are not pasturized. This method yeilds a product rich in live cultures and gut-healthy probiotic bacteria.