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.
Where are your apples grown?
We source our apples from Billabong Organics in Yarrawalla, Victoria – less than 3 hours from our kitchen!
What makes your apple cider vinegar different from the rest?
We use Australian apples, never use juice concentrate and follow a small batch fermentation process to produce our apple cider vinegar. This give our apple cider vinegar a cloudy appearance and means it is rich in beneficial probiotic microorganisms (which is commonly referred to as “the Mother”).
Are there health benefits to consuming apple cider vinegar?
There certainly are! Apple cider vinegar is high in short-chain fatty acids such as butyrate and acetate, which have been shown to have strong anti-inflammatory benefits. Our apple cider vinegar also contains large amounts of “the Mother”, which is rich with probiotic microorganisms.
Coconut Mylk Kefir
How much Coconut Mylk Kefir should I drink in a serve?
We generally suggest drinking 30ml for serve to start. This allows your digestive system to become acclimatised to the rich profile of beneficial microorganisms in the kefir.
Is your Coconut Mylk Kefir dairy free?
Absolutely! You won’t find any animal products in our kitchen and the only “milk” you’ll find is the milk of baby coconuts!
What’s kefir and how is it produced?
Kefir is a fermented milk drink that has its origins in eastern Europe. It is produced using kefir ‘grains’ which are cultures of beneficial microorganisms. The microorganisms ferment the naturally occurring sugar in the coconut milk to produce a sour, fizzy probiotic beverage!