The Full Story of
Fermented Food
Our favourite way to preserve food is through lactofermentation. Lacto-fermentation is a process where lactic acid bacteria convert sugars into lactic acid, which preserves food and creates a tangy flavor. This method is naturally occurring and is used to preserve a wide range of foods like sauerkraut, kimchi, and pickles, as well as dairy products like yogurt and cheese. It is a safe preservation method because the salt and the lack of oxygen favor the growth of beneficial bacteria while inhibiting spoilage-causing organisms.
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HOW IT WORKS
Lactobacillus genus is a naturally occurring bacteria on the surface of most fruits and vegetables. we add 2% salt to our vegetable or fruit ingredients. The salt draws out the moisture from the raw product. The salt and anaerobic environment allows the lactobacillus genus to thrive.
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what do we Ferment?
Anything we can!
We've even fermented currants and salsa!
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For commercial purposes we stick to traditional recipes like sauerkraut, pickles, and "kimchi" style ferments.
FAQ
How long does it last?
we say a year, but really if it remains in the fridge in an anaerobic state it is safe to eat indefinitely. Over time cabbage and beet krauts may brown but should still be safe. Really it will be a taste preference.
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What do you do with it?
Add fermented foods to salads or curries and stews. You can even use the juices for cocktails (it can be a great addition to the classic caesar drink.) Or just eat it from the jar--we do!
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Do you have more questions? shoot us an email at info@rootsandshootsfarm.com
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want to learn how to ferment anything??
workshops coming in 2026...
