Fermentation vs. Pickling
Fermenting and pickling are two different ways to preserve vegetables. Pickling is a sterile process where a hot vinegar brine is added to vegetables to preserve them in a pressure sealed jar. Fermenting (specifically wild fermentation) is different. Wild fermentation occurs when a specific salt concentration is added to vegetables with water and spices and then the mixture is allowed to ferment over time at room temperature. During fermentation a succession of microbes occurs. By the end of this succession only Lactobacillus species, and sometimes Leuconostoc species, are present in the vegetable mixture. These bacteria produce lactic acid and this lactic acid preserves the vegetables. Fermented vegetables have a smoother, more savory and more earthy flavor than pickled vegetables.
Do the probiotics actually make it to your intestines?
The best part about getting your probiotics through fermented vegetables, is that the probiotic species of bacteria in fermented foods are acid tolerant microbes. They thrive at pH 3 and can survive for up to two hours at a pH as low as one. Since your stomach acid is about pH 2 and food only stays in the stomach for about 30 minutes, they are more than adapt to survive the digestive journey and they will make to your intestines to become part of your microbiome.
What are CFUs?
CFUs stands for Colony Forming Units. Colony forming Units = The number of viable microbial cells able to replicate under ideal conditions that are present in a given sample of product.
How do you determine the probiotic species present in your products?
Kaitlynn (Co-founder and Co-owner) is a microbiologist. Using cell enumeration, bacterial enrichment and isolation and microscopy techniques she is able to identify the microbial species and quantity of microbes present.
Eliminating pathogenic yeasts with fermented vegetables
Properly fermented vegetables can help with combating yeast overgrowth because they are such a rich source of probiotic bacteria. When fermented vegetables are made properly there are no yeasts in fermented vegetables, so they can help recolonize your body with a balanced population of bacteria. Always consult with a doctor if you suspect you have a medical condition such as Candida overgrowth.
Specialty Diets and Food Sensitivity
All of our products are Vegan, Raw, Paleo, Gluten Free, Dairy Free and Sugar Free. If you are on a low sodium diet, consult with your doctor before eating fermented foods.
Our products Vs other fermented food brands
Our products never touch synthetic materials. We ferment our vegetables in American White Oak Barrels. From the barrels, our products are jarred into glass mason jars and labeled. We do not use plastic containers or bags to jar our products due to the ability of acid to degrade plastic over time. Our proprietary fermentation process created by a Microbiologist allows us to maintain a higher bacterial load in each product than most other fermented foods.
Infants, Toddlers, Pregnant and Nursing
Always consult your doctor if you are pregnant, nursing or immunocompromised. Fermented foods can have a profoundly wonderful affect when added to the diets of infants toddlers and mothers. Healthy Gut microbiome development during infancy is a vital part of living a healthy life in later years.
Why Refrigerate if its so well preserved via fermentation?
Our products are to be maintained under refrigeration because refrigeration suspends the fermented vegetables at their peak time. We refrigerate our products after they are jarred, which is when the probiotic count is the highest and the flavor is the best.
A probiotic is defined as a microbe, usually a species found in a healthy person's microbiome, that is introduced into the body for its beneficial qualities. There are plenty of sources of probiotics, fermented vegetables being one of the absolute best. Playing outside in the garden, eating fermented foods, driving with the windows down, or just visiting the farmers market are great ways to introduce some pretty awesome bacteria to your body.
Fermented Foods vs. Capsules for Probiotics
When looking for a source of probiotics the first thing you should consider is species richness. Species richness refers to how many different microbial species are present in something labeled "probiotic." The more species present the more species rich the product is. Wild fermented vegetables are the most affordable species rich products you can buy. In order to get the amount of species found in fermented vegetables in a month supply of capsules it will cost over $50 a month.
How much should you eat in a day?
1/4 of a cup is the suggested serving per day. The serving size suggestion on our nutrition facts is for 1/4 of a cup of the solid vegetable matter (not including the brine).
What is the Sodium content of your products
When fermenting foods safely it is necessary to use at least a 2.25% salt concentration for the best probiotic population to thrive. This is what we use to ferment vegetables in our barrels. With that being said, the serving size suggestion on our nutrition facts is for 1/4 of a cup of the solid vegetable matter (not including the brine). 1/4 a cup of our fermented vegetables has 350 mg of sodium per serving. The brine in the jar that remains can be eaten and added to meals and drinks as well. The brine has about 450 mg of sodium per 2 Tablespoons.
Not all of our produce is organic. We are focused on sourcing local produce, and local organic produce is not always available to us. Local is more important to us. Because of sustainability we do not believe in getting produce shipped from California for the sake of it being organic. Cabbage is a "Clean 15" vegetable, meaning that once the outer leaves are removed it is one of the cleanest, pesticide free vegetables you can eat. For us clean and local is better than far from home and organic. As of June 2017 we are working with local Organic farmers in Louisiana to begin sourcing our produce solely from them. As far as a "Certified Organic" seal goes, it is too expensive for our small business at this time.
Making Fermented Foods at Home
To ferment at home we suggest utilizing our science based blog. When gathering information on safely fermenting vegetables at home it's all about who wrote the information and where they received their education on the topic from. Please use caution when using online fermentation recipes. Most are not based on microbiology, are inaccurate and therefore can be dangerous. We offer many recipes on fermenting veggies at home with many more to come!
Will I get Clostridium botulinum from fermented veggies? (aka Botulism)
No, as long as you get fermented foods from an educated and reliable source, or get your recipe to ferment at home from an educated fact based source. Always use exact salt concentrations calculated by weight when fermenting at home, and always ferment any vegetable for at least 2 weeks. Remember to keep the focus on the microbes and you will have a healthy microbial food.
What Starter Culture do you use?
We don't use starter cultures. Instead we utilize wild fermentation which selects for the best natural probiotic microbes from nature. All the microbes needed are already on the the surface of the vegetables we ferment, even after the vegetables are washed. The vegetables themselves are the inoculant.
Shipping is calculated at the time of checkout and depends on the weight of the package. If you order over $45 there is a free shipping option if you enter the code FREESHIP
How long are the products good for- What's the expiration date?
Our fermented foods do not expire. The Louisiana Department of Health requires us to utilize a crafted on date because Fermented Vegetables are so well preserved AND maintained under refrigeration. As long as you are using regular sanitary food practices in the kitchen, our products are safe to eat until you are finished eating them. It is best to consume the contents of the jar within one year of opening to receive the full probiotic benefits.
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Refrigerate Upon Receipt
Online orders are shipped via USPS. All online orders should be received within 3 days of shipment. Our fermented vegetable products are NOT shipped under refrigerated conditions. The jars are maintained under refrigeration until they are packaged. Then the recipient refrigerates upon receipt of the package.
What do I eat it with?
You can use our fermented vegetable products with pretty much anything. We have a great blog with lots of recipes utilizing our products. Our blog also covers topics in microbiome health, fermentation science, prebiotic foods, and gut nourishment. Visit our Blog.
Where Can I find your products?
Our products are available in stores across South Louisiana, online and at the Lafayette farmers market. We have a Map link to assist you in finding our products in stores.