The use of fermentation in food preparation has been used for thousands of years as a way to bio-preserve foods, in order to extend their storage life and make them safe to consume long after they are harvested. Various forms of fermented foods are consumed all over the world. In less industrialized and more traditional regions of the world, fermented foods can make up to 40% of the local diet. In Europe, there’s sauerkraut and its many regional variations. In Korea, there are over 30 varieties of kimchi. In the west we are most familiar with the pickle, a cucumber that when traditionally prepared, has been naturally fermented. Our definition of a pickle is limited because in fact, any vegetable that has been cultured is deemed a pickle.
At Vital Cultured Foods, our fermentation process begins with local organic vegetables. We hand prepare the vegetables, add salt (Celtic sea salt® or Deep Pink Himalayan Salt) and place them into traditional ceramic fermenting crocks that are handmade in Europe. The vegetables are closely monitored to make sure they culture properly. Each batch is pH tested and examined for consistency and quality. After 2-4 weeks, the vegetables are ready to be harvested.
The process of fermentation is a labor of patience, precision, timing and love. Our mission is to provide you with the highest quality cultured foods possible.
Vital Cultured Foods