The recommended storage for all our ferments is refrigeration. This slows down the on-going fermentation and should last in the fridge for over 1 month for freshly unpacked sauerkrauts and 2 weeks for the antipasti’s. Once opened, please consume within 2 weeks. The sauerkraut ferments should last a while if you keep the vegetables submerged in the kraut liquid. If you have no liquid in the jar then make up a solution of salt and mineral water and add it to the ferment just so that it covers the vegetables. The saline solution must be according to taste so as salty or not salty as you like. Sauerkrauts that are past the lactic acid developement stage and are no longer fermenting will perish alot quicker than newly unpacked krauts that are still fermenting. These require submerging in their liquid at all times till consumed, we advise you to consume in 3-7 days once opened. We will endevour to inform you when dispatching the neccesary details for looking after your cultured veg. 

The cultured vegetables we produce are condiments and accompany many meals, although we like to encourage our customers to do and eat as they please. There are no rules and everything is based on preference. The only thing we advise is for those that frequently go back and help themselves to a portion for their meals then please where ever possible try to use a clean utensil to avoid contaminating the ferment, e.g. no mayo or tomato sauce residuals in the jars. This reduces the development of any unwanted fungal growths in your ferments and keeps the food appetising and appealing.

We use fermenting crocks and wooden barrelsand ferment over 1 month minimum for the sauerkrauts and 1 week minimum for the antipasti’s. The vegetables are shredded and mostly prepared by machine. We then flavour and salt followed by pounding using a wooden stomper to create the juices necessary to ferment the vegies in. No extra ingredients are added and everything is completely raw and unpasteurized.

For the benefits of cultured foods I quote from Nourishing Traditions: The Cookbook that

Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD

‘The ancient Greeks understood that important

chemical changes take place during this type of

fermentation. Their name for this change was

"alchemy." Like the fermentation of dairy products,

preservation of vegetables and fruits by the

process of lacto-fermentation has numerous

advantages beyond those of simple preservation.

The proliferation of lactobacilli in fermented vegetables

enhances their digestibility and increases

vitamin levels. These beneficial organisms produce

numerous helpful enzymes as well as antibiotic

and anticarcinogenic substances. Their main

by-product, lactic acid, not only keeps vegetables

and fruits in a state of perfect preservation, but also

promotes the growth of healthy flora throughout

the intestine. Other alchemical by-products include

hydrogen peroxide and small amounts of benzoic acid’

Eat well! live well!

Cultured Probiotics