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Lacto-fermentation is the process of fermenting vegetables in a salt-water brine to transform the taste and preserve the vegetables. Sauerkraut, pickles, kimchi and miso paste are all well-known examples of fermented food.
Learn more about the concept of lacto-fermentation and what steps the process involves. Includes a videoexplanation on “What Is Fermentation” with Sandor Katz, the world’s leading fermentation revivalist and renowned author.
YES! It's easy, safe and delicious. You don't need any special skills or experience.
Don't believe us? Learn just how easy it is to ferment vegetables at home from the world's leading fermentation revivalist and renowned author, Sandor Katz.
Fermented foods are rich in healthy bacteria that improve overall gut health, but a healthy stomach is just the start.
Learn more about the many health benefits of eating fermented foods, including a videoexplanation with Sandor Katz, the world’s leading fermentation revivalist and renowned author.
You have probably heard the term "probiotics" buzzing around the health food industry. Probiotics are most commonly associated with yogurt and kefir, but did you know fermented vegetables have probiotics too?
Learn more about what probiotics are and their presence in fermented foods, including a videoexplanation with Sandor Katz, the world’s leading fermentation revivalist and renowned author.
Lacto-fermentation is a process whereby the natural bacteria present in fresh produce utilize the carbohydrates to reproduce and excrete lactic acid in an anaerobic (airless) environment.
Learn more about the science of fermentation, including information about wild fermentation and what fermentation gas really is.
They may look the same and come in the same container, but pickling and fermenting are two unique food preservation methods. Simply put, pickling involves vinegar and fermenting involves salt and water.
Learn more about the difference between pickling and fermenting, including the health benefits, how to identify them and where to buy them.
The process of fermenting vegetables has been used for thousands of years in a number of cultures as a way of preservation and food safety.
Learn more about the origins of fermentation and its presence on European, Asian and African cultures, and the types of vessels used to get the job done.
Too much of anything becomes a bad thing! A balanced diet is extremely important in maintaining your health and fermented foods aren’t exempt from that rule.
Learn how you can incorporate fermented foods into your diet while maintaining balance. Includes a videoexplanation with Sandor Katz, the world’s leading fermentation revivalist and renowned author.
You may be thinking “I know what pickles and sauerkraut taste like,” but it’s possible you haven’t had REAL pickles and sauerkraut, with all their probiotic glory.
Learn more about the signature tang and sour taste of fermented vegetables and why they’re so tough to find.
