Lacto-fermented Foods and Beverages

Over-view of Product List

A Further Tid Bit about our Ferments: 


Lactic acid fermentation of fruits and vegetables is a natural process by which starches and sugars are converted into lactic acid by lactobaciili that are present on the surfaces all living things, especially leaves and roots of plants growing near the ground.

Lactic Acid, the main by-product:

    -keeps vegetables in a perfect state of preservationwhile inhibiting putrifying bacteria.

    -promotes the growth of healthy flora throughout the intestine.

This proliferation of lactobacilli  in fermented vegetables:

    -enhances digestibility

    -increases vitamin levels

    -produces numerous helpful enzymes  

 

 

DRINKS:  

Aged Fermented Supertonic This is a version of the original Supertonic that is fermented with sea salt and kraut juice like other lacto fermented foods. It includes these fresh organic foods: horseradish, tumeric and ginger roots, onion, garlic, and habanero pepper. It was originally formulated by Dr. John Christopher, and then improved by Dr. Richard Schulze. The basic formula goes back to medieval Europe and the plague.   

Garlic Beet Kvass Kvass is an Eastern European fermented drink made from beets.  Beet kvass is often added to borscht. No traditional Ukranian home was without its bottle of beet kvass, according to Lubow A. Kylvska, author of Ukranian Dishes, "handy and ready when a pleasing, sour flavor had to be added to soups and vinaigrettes." Folk medicine values beets and beet kvass for their cleansing properties and beet kvass is widely used in Europe.  Organically grown beets, garlic, ginger, sea minerals, kraut juice, water, fermented one week. Beet, ginger, and garlic are known for their health giving properties. The microbial action in the fermentation process breaks them down further into easily digestible nutritional elements. This kvass is an excellent source of vitamins and promotes overall health.    

Ginger Kombucha   Organically grown fresh Ginger root tea and Organic Evaporated Cane Juice is fermented 5 to 10 days by bacteria and yeast in the Kombucha culture. We produce it in 5 gallon glass bubblers and then it is refrigerated in 16 fl.oz. glass bottles for consumption.  Kombucha is an excellent beverage for regular inclusion in our diets. It is loaded with B vitamins and helps to balance our pH. 

Kombucha The tea fungus or culture is a symbiotic combination of vinegar-producing bacteria (Acetobacter sp.) with at least two yeasts. The fungus can only form when the Acetobacter and yeasts are present together. When Acetobacter is used alone, gas is produced and the scoby or culture does not form. The culture transforms sweetened black tea into a slightly fizzy, sour drink, redolent of cider, via a combination of acetic, lactic-acid and glucoronic fermentation. In the process, virtually all the sugar and caffeine are transformed into other compounds. Organically grown Black Tea and Organic  evaporated cane juice is fermented 5 to 10 days by bacteria and yeast in the Kombucha culture. We produce it in 5 gallon glass bubblers and then it is refrigerated in 16 fl.oz. glass bottles for consumption.   



Cultured Foods:

Keep in mind that these foods are never heated or pasteurized, as most commercial krauts are, so they are live culture foods, containing live microbes and enzymes that aid digestion and intestinal health.

It is important to include these lactic acid fermented foods and beverages to our diets regularly as Weston Price found in the healthy indigenous cultures.  



Fermented Spicy Mexican Beans Organically grown pinto beans, soaked overnight, cooked, then fermented with onion, garlic, cumin, oregano, cayenne & habanero peppers, kraut juice as starter and sea minerals for 5 to 7  days. These beans have been soaked for 24 hours in an acidic ferment juice solution that stimulates activity of plant phytase within the bean to break down most of the phytic acid and release phosphorus. Then they are slow cooked to destroy as little as possible of the vital nutrients in the beans. Then herbs and spices are added for final fermentation, making them a great probiotic addition to our foodstyles.  

Kimchi Organically grown raw bok choy, daikon radish, onion, carrot, cayenne & habanero pepper, garlic, ginger, & sea minerals. Fermented in a crock for a minimum of 4 to 6 weeks. This is the typical medium hot kimchi with excellent taste.  

Pumpkin Kimchi Organically grown heirloom pumpkin, bok choy, daikon radish or watermelon radish, carrot, onion, garlic, habanero and  cayenne peppers, ginger, horseradish. Fermented with sea minerals in a crock for  four to six weeks.  

Raw Cultured Vegetables Organically grown green cabbage, kale, onion, garlic, dill, kelp & dulse seaweeds and lemon. Fermented with sea minerals in a crock for a minimum of 4 to 6 weeks. This is our own recipe that is the most popular taste, especially for kids, that may not like the sourness of sauerkraut. Adding the kelp and dulse to it actually makes the nutritional profile very complete.  

Root Kraut Organically grown green raw cabbage, beets, carrots, onions, garlic, ginger, lemon juice, and sea minerals. Fermented for a minimum of 4 to 6 weeks in a crock. This is one of our newest recipes. It is another one that kids like better than the plain cabbage krauts, that tend to be more sour.   

Raw Green Cabbage Sauerkraut Organically grown green cabbage & sea minerals fermented in a crock for a minimum of 4 to 6 weeks. This is typical sauerkraut that most of us are used to. It is good and sour.  

Raw Red Cabbage Sauerkraut Organically grown red cabbage and sea minerals fermented in a crock for a minimum of 4 to 6 weeks. The red cabbage kraut is not quite as sour as the green kraut, and is slightly crunchier. It has a wonderful taste. Red Cabbage has 6 to 8 times more Vitamin C than white cabbage as well as significantly more protective phytonutrients.  

Real Dill Pickles Organically grown cucumbers, onions, garlic, dill, mustard seed,tarragon,coriander & sauerkraut juice. Fermented with sea minerals in a crock for  1 to 2 weeks.