FREQUENTLY ASKED QUESTIONS ABOUT OUR PRODUCTS

Yes, we make, bottle and label all our products ourselves, by hand. 

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.

Ingredients of SuperTonic:

• Ginger root
• Horseradish root
• Onion
• 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.

• fights inflammation
• kills bad bacteria, fungi & parasites
• anti-carcinogenic
• supports digestion
• immune boost
• stimulates blood and lymphatic flow
• stimulates every organ
• heats the body
• brings blood to the brain
• supports pH balance

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.”  

No, the natural fermentation process generates its own healthy lactic and other organic acids.

Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz are excellent resources.  However, you can e-mail us with specific questions (localgrower@gmail.com) and we will be happy to provide pointers and tips.

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. 

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?

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.

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.

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.