FERMENTED VEGETABLES

 
Fermented vegetables LF

Fermented vegetables LF

 
 

Scientific studies have shown that the nutritional value of vegetables can be enhanced by lactic acid fermentation.  This has led to a revival of interest in the benefits of fermented vegetables.  The links below provide more information.

We produce a wide range of fermented vegetables using sea salt, and, in some cases, water.  If we want to add extra complexity we use spices and herbs.  In our Lacto-Ferments Fridge we always have at least 20 different vegetables, vegetable/fruit and fruit ferments all produced in very small batches for our retail customers. Our customer feedback on these products helps us develop to our range.  Some of the most popular seasonal retail lines right now include:

  • TRADITIONAL GHERKINS

  • FERMENTED GARLIC

  • FERMENTED CAULIFLOWER

  • CARROT KRAUT

  • GIARDINIERA - VEGGIE MIX

Plus our Wholesale range below.

These are available for purchase from our Spa Terminus premises. All are bottled in glass as glass doesn’t leach chemicals and is 100% recyclable.

We currently produce a few lines in larger quantities on a regular basis and so are able to offer these to wholesale customers.  In the future we plan to expand the range but they will always reflect the seasons. In the current season we can supply wholesale customers with:

  • ZESTY LEMON & DILL SUPERKRAUT (read about it)

  • CRUNCHY FENNEL

  • CRUNCHY FENNEL PINK

  • TURMERIC & PINEAPPLE KRAUT

  • SPICY BEET KRAUT

  • SMOKY KRAUT

  • UMAMY SEA KRAUT

  • WHITE KRAUT

  • BLACK MUSTARD KRAUT

  • GOLDEN TURMERIC KRAUT

  • SUPER COOL RADISHES

We recommend you consume your fermented vegetables within two weeks of opening.  Please place the jar straight in the refrigerator when you get home.  Ferments are live products and, once bottled, like to be kept cold.  They could get very emotional and behave badly if left out of the fridge!

Good to Know:

  1. The top layer may discolour. The product may still be eaten.

  2. White yeast can develop on the top layer from exposure to air. Discard this layer and the lower layers will be edible.

 

Sources of information:

http://michaelpollan.com/articles-archive/some-of-my-best-friends-are-germs/

*Michael Pollan is the Knight Professor of journalism at the University of California, Berkeley, and the author, most recently, of “Cooked: A Natural History of Transformation.”

https://sciencebasedmedicine.org/everything-you-always-wanted-to-know-about-fermented-foods/

Lucy Shewell, PhD, is a research scientist in the field of molecular microbiology. Her current research focuses on bacterial toxins and their interactions with host cells. Her research has been published in leading scientific journals including The Proceedings of the National Academy of Sciences and Nature Communications.

 

 
 

SUPER COOL RADISHES by LONDON FERMENTARY

TARRAGON INFUSED VEGGIES by LONDON FERMENTARY

CRUNCHY GHERKINS by LONDON FERMENTARY