FERMENTED VEGETABLES
We produce a wide range of RAW fermented vegetables using sea salt, and, in some cases, water. Our ferments are 100% natural and unpasteurised. If we want to add extra complexity we use spices, herbs and fruits. Our customer feedback on these products helped us develop our range.
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. Our ferments are available for purchase from our Spa Terminus premises from Thursday to Saturday. Shop online for home delivery across the country/ mainland UK.
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 jarred or bottled, like to be kept cold. They could get very emotional and behave badly if left out of the fridge!
Good to Know:
The top layer may discolour. The product may still be eaten.
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.