At Fermentlicious it is our priority to source only organic ingredients. When available we source local veggies, we use high grade pink salt and quality spices. Each batch goes through a four week, three stage fermenting process, the salt natural extracts the water from the cabbage creating the brine, this is commonly known as lactic acid fermentation. Each batch may vary in texture & flavor based on the tie of year, fermenting is a fine balance of he perfect temperature and time. It is important to now what you are eating, all of ur products are organic, raw, unpasteurized and made with love. Being conscious of our carbon footprint we compost our waste, use only glass jars which are made in the USA.
In the 19th century, Louis Pasteur discovered that micro-organisms were responsible for infections and realized that strengthening the body, rather than attacking the invading organism, can prove to be a more effective strategy. However, for the last 100 years, the focus has been on the use of antibiotics as the “bacteria killer”. We came to think as bacteria as all BAD, with little attention placed on the GOOD bacteria. Antibiotics are prescribed without recommendations to consume probiotics containing live cultures (bacteria) that will repopulate the gut. Only recently with the onslaught of new infections and the over use of antibiotics, has attention turned to the use of probiotics as natural antibiotics. Over use of antibiotics also comes to the public without having to get a prescription from the doctor. Every time we consume dairy and meat products from animals raised on conventional farms, we are ingesting extra antibiotics we don’t need. Those animals are living in very cramped quarters and constantly fed multiple antibiotics for prevention measures.. Yet another reason to choose organic, grass fed raised meat and dairy.
Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion.
Fermented foods go through a process of lactofermentation, in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.