FAQ Powerkraut & Fermented Veg
Why do you use a wild fermentation process instead of using a starter culture to produce your fermented vegetables?
When it comes to gut health, it’s vital to have a diversity of microorganisms. Cabbage, carrots, beetroots and the other vegetables we use to make our fermented veg will generally arrive at our kitchen with up to 40 different species of microorganisms already growing on them.
By allowing this rich profile of microorganisms to do the fermenting, we are able to produce fermented vegetables that contain a wide range of different microorganisms, which enhances the diversity of microorganisms in your gut when you eat them! If we used a starter culture, the microorganisms in the starter culture would take control of the fermenting process and this would limit the diversity of microorganisms present in our Powerkraut and Fermented Veg.
What’s the difference between the Powerkraut range and the Fermented Veg range?
We use the exact same processes when producing our Powerkraut and Fermented Veg ranges. The only difference is that our Powerkraut contains certified organic ingredients whereas our Fermented Veg contains conventionally grown ingredients. Regardless of whether you decide to buy our Powerkraut or Fermented Veg products, you will always receive the highest quality fermented vegetables that are bursting with beneficial probiotic microorganisms following our 3 week natural fermentation process.
How long will my jar of Powerkraut or Fermented Veg last after I’ve opened it?
If you keep your jar refrigerated and ensure the vegetables are submerged in brine, your jar of Powerkraut or Fermented Veg will last up to 6 months.
My jar of Powerkraut and Fermented Veg pops, bubbles and fizzes when I open it. Is it okay to eat?
It sure is! The pop, bubbling and fizzing is created by the beneficial microorganisms teeming inside your jar of Powerkraut and Fermented Veg. Although refrigeration slows down the fermentation process, it doesn’t stop it completely. By the time our jars of Powerkraut and Fermented Veg arrive at your local shop, they’re brimming with excitement and ready to be eaten!
Does a natural fermentation process result in a product that is high in salt?
This is a common misconception. We add 2% Australian sea salt to our cabbage to kick start the fermentation process which ensures the beneficial probiotic microorganisms residing on our cabbages are able to flourish and create the ideal acidic environment for fermenting. As the fermentation process continues, the salt draws water from the cabbage which produces a salty brine. The salty brine is a byproduct of the fermentation process and only a small amount reaches the final jar of Powerkraut and Fermented Veg that ends up on the shelf.