FAQ
Frequently Asked Questions
Everything you need to know about our ferments and keeping your jars happy.
Do your products need to be refrigerated?
Yes. Our kraut, kimchi, pickles and other fermented vegetables are live, traditionally fermented foods and should be kept refrigerated. Keeping them cold helps maintain their quality and keeps fermentation nice and slow
Why does my jar sometimes bubble or fizz?
A little bubbling or fizz is completely normal. Our ferments contain living cultures, so fermentation can become more active as the jar warms up. Keep your jar refrigerated and open it carefully if it has been warm or shaken.
Do you use vinegar in your kraut, kimchi or pickles?
No. Our fermented vegetables get their tang naturally through fermentation – not from added vinegar. We use vegetables, salt and time to let the fermentation process do the work.
Where are your products made?
Everything is made in our facility in Saskatoon, Saskatchewan. Our vegetables are prepared, fermented and packed here in small batches.
Where do you source your vegetables?
We source our vegetables from Canadian farms, working locally whenever the growing season allows. Because we're in Saskatchewan, what's available close to home changes with the seasons, but we prioritize Canadian-grown produce.
How do I eat sauerkraut and kimchi?
However you like! Add a forkful to tacos, sandwiches, burgers, bowls, eggs or salads, serve it alongside your favourite meal, or eat it straight from the jar. For the best crunch and flavour, we recommend adding it after cooking rather than heating it for long periods.
Why eat live fermented foods?
Traditionally fermented foods contain live cultures and are increasingly recognized for their role in supporting a diverse gut microbiome. Because our kraut, kimchi and fermented vegetables aren't heat-treated or shel-stabilized after fermnetation, those living cultures remain part of the food. Plus, fermnenation created the tangy flavour and crunch that makes them so easy to add to everyday meals.
How long do your ferments last?
Check the best-before date on your jar for our recommended timeframe. Because our ferments are alive, they'll continue to slowly ferment in the fridge and may become more sour over time. The best-before date is primarily about flavour and quality rather than the product suddenly becoming unusable on that date. Once opened, keep the vegetables beneath the brine and always use a clean utensil.
