Quality fermented food like ours is alive! This is normal and perfectly safe to consume. This is re-fermentation after it's in the jar that can sometimes happen at the end of our 4+ week fermentation. This occurrence is rare, but if you eat enough of our products you will absolutely get a jar like this. Usually this is triggered by a change in temperature somewhere along the way but not necessarily. Fermented food has a mind of its own sometimes! If your jar is leaking or has a bulged lid, please open with caution over a sink or bowl to avoid a mess. Once your jar has been opened and the pressure has been released, place the lid back on and refrigerate. Your jar will settle down eventually. You can even pour the brine back in the jar afterwards if you caught it in a clean bowl.

This is normal! Our products are raw and alive, not pasteurized or pressure sealed. There is no popping unless they are taken up to a higher elevation.

It is ok to refer to the date printed on the side or the top of the lid even after opening. Acid, fermented foods such as ours can last a VERY long time. The trick to keeping your kraut or kimchi good for as long as possible is to take a clean utensil and push the dry vegies down underneath the brine. The brine helps preserve the ferments and keep them fresh as long as possible.

If your fermented foods ever go bad, you will visually see mold or yeast growing on the surface of the ferments, much the same as mold on cheese. This is unmistakable. If there is nothing growing on the surface, your ferments are perfectly safe to consume.

No, our products are raw and naturally full of probiotics.

Yes, you need to keep your jar in the fridge, even before it's opened. Our products are raw and unpasteurized. Acidic fermented foods will still be good for a very long time out of refrigeration but for the freshest products, please keep them cold.

We do not add any cultures or probiotics to our products. Our products are naturally fermented and populated with the Lactic Acid bacteria that are present on the vegetables themselves. All we do is add enough salt to create a healthy environment for them to flourish and populate. At the end of the fermentation process we typically see high concentrations of these beneficial bacteria strains

-Lactobacillus Pentosus/Planterum

-Lactobacillus Brevis

-Lactobacillus Paraplanterum

-Lactobacillus Koreensis

-Lactobacillus hammesii

There is no correct answer to this other than to follow your own intuition or cravings. If you are new to fermented foods, we recommend trying 1 Tablespoon a day accompanied with your food of choice. If you crave more, go for it! The only downside to eating a lot, like a jar in a sitting, is the sodium content.

Yes! Sauerkraut and Kimchi are the perfect balance of both pre and probiotics. Prebiotics are the fiber that help feed and carry the probiotics deep into your intestinal tract where they belong. This helps with better bowl movements and better gut health.

We add just enough salt to make sure that there is no harmful bacteria in our products. Yes, it is possible to add less salt and achieve a healthy ferment but the risk is much higher and we don’t want you all to get sick.

Don’t worry! You can order our products directly through our website and ship them to your front door. If you think your local store should carry them, please request it and reach out to us directly to see if we can help as well.

All quality vegetables have a slightly different taste or appearance. Your ferments are sources from many different small farms and depending on the time of year, the natural elements and the seed varieties used, this comes in many different shapes or forms. The end product will always be slightly different.