Our ferments are fresh, vibrant, full of vitamins and minerals, and they taste amazing, even if we do say so ourselves. All that’s in our ferments are high quality vegetables, the occasional fruit, herbs, spices and salt.
We use the traditional method of Lacto-fermentation, which quite simply is the process of adding a good quality salt to shredded vegetables – cabbage as a foundation and then some other funky bits and pieces for unique individual flavours and health benefits, allowing the veggies to “sweat”, meaning that the salt naturally draws out the water in the cells of the veggies.
We massage it by hand to release more water, then tightly pack it all into large drums allowing the water to cover the cabbage completely (creating an anaerobic environment) so no nasties can grow or get into it.
We then simply let time work its magic. Anywhere between 3 and 5 weeks we have found optimal to produce the right taste, texture, nutrients and beneficial bacteria. All things we consider very carefully when creating our products.
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