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What are Lacto–Fermented Foods? Lacto–fermentation, also called lactic acid fermentation, is a method by which vegetables, dairy, and even bread doughs are preserved through the process of fermentation using beneficial bacteria. 

What are Lacto–Fermented Foods? Lacto–fermentation, also called lactic acid fermentation, is a method by which vegetables, dairy, and even bread doughs are preserved through the process of fermentation using beneficial bacteria. 

There’s a signature tang to Lacto-Fermented products. A little sour. A little savoury. Sometimes sweet. But always tantalizing. Fermentation adds depth and complexity to flavour that is unmatched by any other method.

Lacto–fermentation uses lactic acid bacteria to simply and effectively preserve food. Lacto-fermented foods may boost heart and brain health and offer anti-inflammatory, cancer-fighting, immune-boosting, antidiabetic, and anti-obesity benefits

Everything we make is naturally preserved, but the healthy bacteria means our products are still ‘living’. The deep flavours will develop over time, so we recommend you keep them refrigerated once opened.