What is Lacto-Fermented?
Lacto-Fermentation is an ancient process of enhancement and preservation. Lactobacilli cultures that live on the surface of roots and leaves of vegetable plants turn the sugars in the plants into lactic acid. Lacto-fermented vegetables contain lactobacilli, a pro-biotic which aids digestion and increases vitamin levels. Lactic acid preserves vegetables and fruits. The integrity and nutritional value of these vegetables are held intact whereas the use of pasteurization compromises and even negates nutritional value.
What is in Two Chicks Farm’s fermented foods?
The vegetables and herbs used in our ferments are either grown on our sustainable farm or purchased from local organic farmers. We use organic spices and salt rich in minerals. Our products are raw – never heat treated or pasteurized. No preservatives or added cultures are ever used.
Who should eat fermented foods?
We believe everyone will benefit from eating fermented products by adding great flavors to your food and as an aid in digestion. Incorporate Two Chicks Farm’s products into all your meals.
Are Two Chicks Farm’s fermented products vegan and gluten-free?
Yes they are – all of our products are plant based.
How long will Two Chicks Farm’s fermented products last?
For best quality keep products refrigerated and they should last 4 to 6 months. Remember not to double dip. Of course let your nose be your guide… if it smells bad, it’s bad.
How much salt is in your products?
Two Chicks ferments are preserved using salt however the amount of salt in each serving is small. We only use high quality Himalayan pink salt, this salt is very nourishing and packed with minerals.
Should I store my fermented foods in refrigerator?
Yes, the refrigerator slows down the fermentation process allowing the vegetables to remain crunchy and delicious. Not being in the refrigerator will not harm the product so don’t worry about leaving it out of refrigerator for several hours.