Culturalive Fermented Foods

At culturalive fermented foods, we invite wild bacteria to culture our mostly organic, locally grown, vegetables and herbs. We grow some of the produce and what we dont grow comes from local farmers or certified organic growers. Using traditional ceramic crocks and raw himalyan salt, we rely on the age old method of lacto fermentation, taking up to 6 weeks to ferment our sauerkrauts and kimchi's, pickles, beans, etc. Probiotic, enzyme, and nutrient rich food!