The fermentation process utilizes probiotics to predigest the veggies to unlock more nutrients. The good bacteria commonly found in fermented foods are super healthy for your gut and may help reduce stress and improve your mood!

Probiotics are bacteria that are typically found in your digestive system. Many factors can contribute to killing off the probiotics in our gut, like antibiotics, stress, and an unbalanced diet. Eating foods rich in probiotics can replenish those you've lost, thereby aiding digestion.

Prebiotics are what probiotics eat. They are a type of fiber the human body cannot digest such as onions, garlic, leeks, asparagus, Jerusalem artichoke, and whole wheat.

All ferments are tested for the appropriate pH before packaged. They are made in a commercial certified kitchen that is regulated by the North Carolina Department of Agriculture (NCDA).

Fermented foods with a safe pH (below 4.6 pH) are totally safe to eat. Nonetheless, we do recommend asking your doctor.

Different fermented foods contain a different collection of probiotics. For the best digestive health, eat various kinds of fermented foods like kefir, kraut, kimchi, and yogurt.

If you’re not used to probiotics and fermented foods, try adding 1 tablespoon of kimchi or kraut to one meal a day. You can increase as you like. Most kraut-lovers eat ¼ cup with each meal and report feeling great!

Yes, heat greater than 108 degrees F will destroy the probiotics in fermented foods. However, you can still gain a lot of nutrition from your fermented foods. The fermentation process predigests the veggies to make vitamins and minerals more available to your body.

Yes! Most salt eaten by Americans, like table salt, is depleted of minerals. K Culture uses Redmond's Real Salt which is a superfood full of critical minerals and trace elements. Use K Culture ferments in place of salt in your meals, use kraut instead of high salt (and sugar) condiments, and use the liquid in your salad dressings instead of salt.

That’s fermented garlic. When garlic is fermented it can react to any available copper (maybe from the other veggies or the water if it’s in a brine) and turn a beautiful blue color!

We ferment for 14 days for a fantastic probiotic profile and crisp taste.

When in doubt, throw it out! There are a couple different things that will happen to ferments. Flakey white film on top could be harmless Kahm Yeast. However, if there is ever any colored mold, you should not eat that.

Store both opened and unopened jars in the fridge with the top tightly closed. Your ferments will last for at least 6 months.

The term ‘pickled’ can refer to 2 different things: one involves a vinegar brine, which does not contain probiotics. The other is a pickle created in a brine which is rich in the bacteria Lactobacillus. It may taste a little vinegary, due to naturally occurring vinegar, and is completely normal to the fermentation process.

The ingredients and the methods in each are unique. Kimchi originated in Korea, and sauerkraut was created in Germany.

This term means that fermentation was carried out by Lactobacillus, a rod-shaped bacterium which produces lactic acid from the fermentation of carbohydrates.

Nearly everyone can benefit from eating fermented foods rich in probiotics.

Folks who are receiving chemotherapy treatments and those who have had part of their intestines removed should consult their doctor first.

As of April 1st 2018, all products made by K Culture are vegan. That is when we stopped putting fish sauce in Red Kimchi.

Fermented foods are perfect (and recommended) in all low-carb diets. During the fermentation process, the bacteria digest available sugars, then the simple carbs, then some of the more complex carbs!

Yes! Just return jars to any Farmers Market in which K Culture participates.

Yes! Subscribe to our social media and newsletter and you’ll hear about all up and coming classes.

If your gut is used to probiotics and fermented foods you’ll be fine. If you never eat fermented foods and probiotics, you may experience some bubbly feelings, which are totally ok, but an indicator that your gut is experiencing beneficial change!

No. Per our regulations with NCDA, we cannot sell kimchi that we’ve buried.