• What is fermentation?
    • Fermentation is controlled decomposition. It is a natural alchemy that takes place when the fermentation artist creates the ideal conditions for the beneficial bacteria to proliferate. Fermentation takes place everywhere – in your compost pile, on the tomato vine after a good rain, in a crock of sauerkraut and in a vat of beer.
  • What is lactic acid bacteria? 
    • Lactic acid bacteria are specific strains of bacteria that humans have been coevolving with for thousands of years. We are made up of bacteria (over 100 trillion bacteria live in our gut!) and we are dependent on them for survival. Lactic acid bacteria is the kind of bacteria that we are cultivating when we make and eat fermented foods and eating them helps diversify and replenish your microbial gut ecology.
  • What do I eat your ferments with? 
    • We enjoy our ferments with just about everything savory (and even some sweets!). Whether you’re enjoying a salad, stew, sandwich, fried egg, noodles, fish, meat – you can surely incorporate our ferments into your dish.  Put it on the side or mix it in, the zesty flavor of our ferments compliments all meals. We even put it on peanut butter toast.
  • How much of your ferments can I eat at one time?
    • That’s a personal question that you must figure out yourself. Some folks enjoy eating a whole jar at once and some only want a forkful with every meal. 
  • How long do your products last?
    • Our ferments are preserved foods and therefore have a very long shelf life. On the jar, we say the kraut will be best until six months after the day it was made but as long as you keep it in the fridge, the product will be good for longer than that date – it will just continue evolving and get softer. 
  • Why do your ferments bubble when I open them?
    • Carbon dioxide is a natural byproduct of the fermentation process and after a while of not being opened, the Co2 gets pent-up and needs to be released. It can be a good idea to open your ferments over the sink.
  • Do they need to be refrigerated?
    • Yes. Our ferments need to be refrigerated to preserve their life force and crispness.
  • Where can I find your products?
  • Do you take your jars back?
    • We will gladly take back clean jars (with labels removed) although we also encourage you to reuse the jars for your own storage needs.