“culturalive: fermented on Salt Spring Island”
wild bacteria + fresh local ingredients + love = alchemical abundance
Many of the people who try our cultured vegetables at the market are surprised how much they like them because their idea of sauerkraut comes from a jar bought from the supermarket shelf. But our products are different – they are fresh...
Two years after clearing an acre of land, we are growing enough vegetables for the family and lots for Culturalive. Cabbage, onions, garlic, kale, burdock, carrots, radish, turnips, nettle, and apple are some of the ingredients we ferment that...
Before canning, before refrigeration, before industrialized food processing, before chemical preservatives, there were few ways to preserve the harvest. Fermentation, drying, freezing, smoking, salting and sugaring foods were the methods our...
At Culturalive we ferment our vegetables the traditional way in ceramic crocks to ensure the flavour and nutrients of the vegetables are as alive and vital as when they were first harvested.
We invite wild bacteria to culture our vegetables and never pasteurize so the goodness that gives our fermentations their distinct flavour and vitality are still present for you to enjoy.
The practice of consuming fermented foods has been part of societies around the world for almost the entire human existence. The fermentation process preserves nutrients and enzymes, and adds probiotics so we can eat live all year around-without the expense of importing foods. ~resiliance at its best!~
Fermenting vegetables produces beneficial bacteria and active enzymes to aid digestive health. Our ferments have at least one million probiotics per gram.
"The science and art of fermentation is, in fact, the basis of all culture: without culturing there is no culture." ~ Sally Fallon Learn More