About Ferments

What is Fermentation?

Fermentation is an ancient technique used to transform, as well as preserve many varieties of foods and drinks. As a consequence, not only do fermented foods last a very long time, but they are claimed to have more bioavailable nutrients and to be more digestible than their raw or cooked counterparts. As microbes have undone (digested) much of what nature had locked up by breaking down cell walls, this may ring true. Fermentation has also been used throughout the world for millennia and by almost every single culture.

 Lactic acid bacteria, that lead to the fermentation of various substrates are prehistoric and present on all fruits, vegetables, raw milk, etc., along with being present on virtually everything, including ourselves. With the absence of oxygen, crucial to the suppression of dangerous moulds and yeast, lactic acid bacteria begin to metabolise any given organic substrate and produce antimicrobial and anti-pathogenic substances, namely Lactic Acid, which produces an environment with a Ph that is intolerable to unwanted microbes.

There are also beneficial moulds and yeast that not only ferment but are essential to the fermentation of products such as alcohol, kombucha, kefir, bread, as well as cheese and lend themselves to rich flavor profiles in said products.

Benefits of Fermentation

Fermented food has a great deal of benefits

Natural Preservation - fermentation is one of the oldest food preservation techniques, creating an unsuitable environment for unhealthy microbes.

A Healthy Diet - fermented goods like sauerkraut, kimchi, kefir and kombucha are versatile and make a part of a healthy and balanced diet.

Evolving Food - we don't pasteurise our fermented goods. Experiencing the evolution in flavours from young to mature is the beauty behind fermentation.

Hand Crafted - our raw and unpasteurised fermented goods go straight from our fermentetion workshop to your table, ensuring freshness every time.

How to Preserve Them

It is recommended to always keep them refrigerated, so that they can maintain their nutritional properties and unmatched flavor. However, they will not spoil if they are left at room temperature for a couple of hours.

The lactobacilli in the bottle protec and help preserve the product, however it is important to take care of them when opening them.

• Occupy clean services when serving

• Do not spoon straight from the jar.

• Leave well covered 

• Maintain the cold chain