FAQs

Lacto-fermentation is the original method of food preservation — no vinegar, no heat, no canning. Fresh vegetables are submerged in a simple salt brine, and naturally occurring beneficial bacteria (Lactobacillus) convert sugars into lactic acid. This creates a sour, complex flavor and preserves the food while generating billions of live probiotic cultures. It’s how sauerkraut, kimchi, and real pickles have been made for thousands of years.

Yes — 100%. We never heat or pasteurize any of our products. Heat kills the live bacteria that make fermented foods so valuable. Every jar we ship contains fully active probiotic cultures, live enzymes, and beneficial bacteria exactly as nature intended. What you receive is the real thing.

Never. Our only ingredients are fresh vegetables, filtered water, sea salt, and spices where applicable. No preservatives, no artificial flavors, no stabilizers, no vinegar. The salt brine is what creates the preservation — naturally.

Yes to both. All of our fermented vegetables are naturally gluten-free and 100% plant-based. They contain no dairy, no eggs, no gluten-containing ingredients, and no animal products of any kind.

All of our products must be kept refrigerated. Store them in your refrigerator upon arrival and keep them there at all times. Never leave fermented vegetables at room temperature for extended periods. Once opened, consume within 4–6 weeks for best flavor and probiotic potency.

Unopened jars keep for 4–6 months in the refrigerator. Once opened, we recommend consuming within 4–6 weeks. The natural acidity of the fermentation process preserves the vegetables well, so you’ll likely enjoy them long before they lose quality. Always use a clean utensil when scooping to extend shelf life.

That’s a great sign! Live fermentation produces CO₂ as a natural byproduct of the beneficial bacteria at work. A slight fizz, bubbling, or pressure release when you open the jar means your product is vibrantly alive. It’s completely normal and safe — it just means the cultures are active.

Yes. We ship to all 50 US states from our Sacramento, California kitchen. Orders are packed with insulated liners and ice packs to keep your fermented vegetables cold during transit. We ship Monday through Wednesday to minimize weekend delays and ensure freshness on arrival.

Standard shipping typically takes 2–5 business days depending on your location. California addresses usually arrive in 1–2 days. We use insulated packaging with cold packs, and your products are safe to eat as long as they arrive cool to the touch (they do not need to be frozen). Orders over $45 ship free.

No minimum order required. You’re welcome to order as little as a single jar. That said, orders over $45 qualify for free shipping — many customers find a 5-jar order is the sweet spot for trying multiple flavors while covering shipping costs.

If you’re new to fermented foods, start small — 1–2 tablespoons per day and work your way up over a week or two as your gut adjusts. Once your gut is acclimated, a typical serving is 2–4 tablespoons (about ¼ cup) with a meal. Most customers eat fermented vegetables as a side dish, condiment, or snack once or twice daily.

The possibilities are endless. Our customers love fermented vegetables as a side dish with any meal, stirred into salads, served on avocado toast, added to grain bowls, topped on eggs, mixed into dips, or eaten straight from the jar as a snack. Our fermented mustard works beautifully as a sandwich spread or dipping sauce. The key: never cook them. Heat destroys the live cultures, so always eat them raw or add them to a dish after cooking.

Fermented vegetables are safe and beneficial for most people. Those with compromised immune systems, serious digestive conditions, or who are pregnant should consult a healthcare provider before consuming raw fermented foods. As with any high-probiotic food, introduce them gradually — some people experience mild bloating for the first few days as their gut microbiome adjusts. This is normal and typically resolves quickly.