FREQUENTLY ASKED QUESTIONS ABOUT OUR PRODUCTS
What are fermented foods?
Raw fermented foods are a class of food that has been crowded out of our diets since the development of modern means of preservation: canning, pasteurization, nuking, chemical preservatives, even genetic modification. Prior to these preservation methods, fermentation was the primary means of preservation, a la Grandma’s sauerkraut crock in the cellar.
Did we make these products ourselves?
Yes, we make, bottle and label all our products ourselves, by hand.
What is the shelf life of kraut?
An unopened jar will last a year. We recommend two months for an opened jar. It helps to press the kraut down into the juice after each use.
What ingredients are in SuperTonic, and how is it made?
Ingredients of SuperTonic:
- Ginger root
- Horseradish root
- Habanero pepper
- Garlic bulb
- Organic Evaporated Cane Juice
- Organic Apple Cider Vinegar
Process of making SuperTonic:
- Shred and blend ingredients in the vinegar
- Age this blend for several weeks away from light.
- Strain and press out the juice, and bottle in amber bottles.
What is the benefits of SuperTonic?
- fights inflammation
- kills bad bacteria, fungi & parasites
- supports digestion
- immune boost
- stimulates blood and lymphatic flow
- stimulates every organ
- heats the body
- brings blood to the brain
- supports pH balance
What is the best way to take SuperTonic?
Many creative ways to take SuperTonic. The latest suggestion is to put 1 – 2 tablespoons SuperTonic in 1-2 cups of hot water and add honey to taste. Makes a delicious hot tea. Other suggestions include 2-4 tablespoons in pint jar, add equal amount of honey or maple syrup, and top off with a fruit juice. However, some like it straight,, some use it as a barbecue sauce, some add it to their morning “smoothie.”
Do we use vinegar to make our krauts or pickles?
No, the natural fermentation process generates its own healthy lactic and other organic acids.
I would like to make my own ferments. Can you give me any tips?
Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz are excellent resources. However, you can e-mail us with specific questions (firstname.lastname@example.org) and we will be happy to provide pointers and tips.
I have heard the lactic acid is what makes your muscles ache after intense exercise. Why is lactic acid considered desirable?
There are two forms of lactic acid: L(+) and D(-). Sauerkraut and other lactic acid-fermented foods contain the L(+) which is necessary for the creation of energy in the muscles, liver and red blood cells. Also lactic acid is a basic substance for making glucose and fatty acids. While the body can make its own, supplementing our diets with food rich in L(+) lactic acid has many positive effects. D(-) lactic acid is produced when insufficient oxygen which is necessary to metabolize pyruvic acid results in the conversion of pyruvic acid to D(-) lactic acid.
Kombucha and DL(-) Lactic acid(from happyherbalist.com): Kombucha helps remove the bad DL-Latic acid (-) created during exercise. AND Heavy metals …go down the toilet. Urine tests showed that after drinking Kombucha Tea, urine contained considerable traces of environmental toxins (such as lead, mercury, benzol, caesium, etc…). which Kombucha helped release from the body. BUT If the body gets not enough water to maintain the body cells, the intestines will take the water out of the digested food present in the intestines, and be unable to release those toxins. They appear then as a skin rash or cold/flu-like symptoms.
How do I use sauerkraut?
Many ways! It really wakes up a salad. It’s great as a side with almost any food: casseroles, meats, eggs, rice, beans, potatoes….mix a little in your stir-fried vegetables (after they’re cooked please, so you don’t kill the live enzymes and probiotics with the heat.) How about on a grilled cheese sandwich?
What is KimChi good with?
We love it with eggs or hamburger. It is fantastic on a sweet potato or winter squash with coconut oil. Always add the kraut or KimChi after, not during cooking. You want the full benefit of the raw, living food.
What probiotic strains are found in fermented sauerkraut?
Referenced from http://theliberatedkitchenpdx.com/basics/why-i-dont-use-whey-as-a-vegetable-fermentation-starter/:
- Lactobacillus brevis
- Lb. plantarum
- Leuconostoc mesenteroides
- Pediococcus acidilactici
- Ped. pentosaceus
More studies by Dr. Mercola on specific strains will also be forthcoming.
What is the probiotic count in sauerkraut?
the website http://nourishingplot.com/2014/06/21/sauerkraut-test-divulges-shocking-probiotic-count/ articulates the lab studies initiated by Dr. Mercola. To give you the big picture, a pint of sauerkraut is equal to 8 bottles of 100 count probiotic capsules. Dr. Mercola found that 4-6 ounces of fermented veggies contains 10 trillion bacteria.
We use Celtic Sea Salt to make our ferments. How is this salt different from regular table salt?
Celtic Unrefined Sea Salt
- Nearly 80 trace minerals
- No additives
- Alkalizing to body (balances pH)
- Normalizes blood pressure
- Properly balance out the electrolyte minerals and releasing the retained water
- 84% sodium chloride
- Hand-harvested with wooden rakes
- Helps balance out sugar in blood in diabetics
- It is particularly helpful in helping with mucus elimination.
Commercial Table Salt
- Often heated up to 1200 F. – stripped of minerals
- Additives can include: aluminum, sugar, and anti-caking agents
- Acidifying to body
- Causes high blood pressure because not enough magnesium to balance high sodium content
- Causes water retention
- 97.5% sodium chloride
- Mined with heavy machinery
- Doesn’t balance out sugar
- Not considered helpful with mucus elimination
What is the difference between Raw Fermented Kraut and commercial supermarket Sauerkraut?
Raw Artisan Sauerkraut
- Raw, lacto-fermented
- Handcrafted in small batches
- Active enzymes
- Live probiotics
- Inhibits e-coli, candida, and other pathogenic organisms
- Contains only natural, healthful organic acids
- Organic vegetables
- Mass produced
- Enzymes killed by pasteurization
- Probiotics killed by pasteurization
- Does not contain healthful organisms to inhibit pathogens
- Vinegar often added
- Vegetables typically non-organic