What is Lacto-Fermentation and why is it good for me?

Lacto-fermentation, named for the lactic acid it produces, is a traditional method of preserving vegetables and enhancing their nutritional value using only salt, nature, and time. The process harnesses lactic acid bacteria; "good bacteria" that is naturally present in soil and on vegetables. Lacto-fermented foods can be called “probiotic” based on their support of health-enhancing bacterial flora.   Although some ferments can be made with whey, our products do not contain any milk or dairy. 

The process of Lacto-fermentation dates back thousands of years, and is still used by modern cultures all over the world.   Raw, lacto-fermented foods are a great source of good bacteria and enzymes that improve your digestion, nutrient absorption, and metabolism. Good bacteria play a key role in your immune system, too, by helping to fortify your gut against harmful bacteria.  The best part is, lacto-fermented foods taste great!

The lid on my product was bulged/fizzed/popped.  Can I still eat it?

As part of the natural process of fermentation, small bubbles of carbon dioxide are produced.  This may produce a bubbling or hissing in your products.  It is indicative of a live and active fermented food product. 

Where do you get your produce?

When seasonally available, we source all of our produce from Ontario farmers, and produce as much as we can duirng the growing season.  In the off season, we work with local businesses to source the best produce we can find outside of Canada.

Can I eat your products if I don't eat dairy or lactose?

Yes. Lactic acid fermentation, despite its misleading name, actually bears no relation to dairy products. Our products are lactose-free.

What happens if a jar is left out of refrigeration?

The fermentation process will resume. After a few hours at warm temperatures, some carbonation may develop in the jar, leading to a fizzy or tingling sensation on the tongue. If you find the carbonation undesirable, you can eliminate it by leaving the jar in the refrigerator for several days with the lid on loosely (giving the carbon dioxide a chance to escape). Left out of refrigeration for a few days, the product may become softer and more sour, but it will not spoil.

Once I open a jar, how long will it last?

Once opened, the jar should last at least 1 to 2 months under refrigeration. After this time, the top portion (exposed to air) may begin to darken in colour and change in flavour, while the product below will remain unaffected for a longer period of time. At this stage, the discoloured portion may be discarded and you can continue to enjoy the remainder of the jar.

Why have I noticed differences in the taste or texture between two jars of the same product?

The fermentation process can be affected by subtle factors such as the moisture content of a particular batch of cabbage or the soil type in a cucumber field. As a result, batches frequently vary in taste, texture, and colour. Also, as raw products, they will continue to ferment at a very slow rate under refrigeration, leading to continued changes over time.

Why do the Pickles have a cloudy brine and a white sediment at the bottom of the jar?

The white sediment is a natural and healthy by-product of the lactic acid fermentation. When disturbed, the sediment becomes distributed throughout the jar and gives a cloudy appearance to the brine.

 Are your products gluten-free, nut free, dairy free?

Our products are not currently certified gluten-free or nut free and we have not had them tested for gluten. However, our facility is dedicated to the production of our products and none of the ingredients in any of our products contain any of the above.

Are there any allergens in your products?

Our pickles contain mustard and garlic, which are a known allergen to some people.  It’s best to check our ingredients list to make sure there is nothing you are allergic to.  Our spices do not contain any artificial additives.