Process

HOW WE MAKE IT ?

We make our delicious ferments mostly from cabbage, but we use many other vegetables as well. We chop them up, add salt and compress them in a large antique ceramic crock, and let them sit for two to four weeks depending on the temperature. The Lactobacilli (probiotics) are naturally present on the raw veggies and when given the right conditions, they flourish.This means they digest the fibers and make the vitamins and proteins more accessible. During the fermentation process, the Lactobacilli produce lactic acid, which stabilizes and preserves the final product, while also supporting better digestion in your body.