"Question everything. Learn something.

   Answer nothing." -- Euripedes

Why are probiotics so important?

Our bodies contain about 90 trillion non-human cells, mainly bacteria and yeasts which comprise our microbiome. Most of these organisms are found on the skin or in the gut. The beneficial bacteria (probiotics) found in our digestive tract help to strengthen the intestinal walls and facilitate the proper elimination of toxins. They have their own life cycles, which means we need to continuously replenish our gut with probiotics to ensure a healthy balance between them and the harmful microbes we consume in a standard American diet. An unbalanced gut microbiome will lead to chronic illnesses such as IBS, leaky gut syndrome, Krohn’s as well as set the stage for diabetes and cancer. About 2 tablespoons of properly fermented veggies will provide 1.5 trillion CFU’s (colony forming units) of lactic acid bacteria, which is all we need to maintain that balance. Obviously, reducing intake of refined sugar and vegetable oils while eating more fiber-rich foods is highly recommended.

    Will fermented food get me sick?

    The number of people who believe that fermented food makes you sick has been steeply declining. To the few who remain, I would say open your mind, work probiotics into your diet in small amounts, and over time you will be able to have regular bowel movements. Your overall well-being will improve, including mental clarity, and soon you’ll realize that it’s junk food that makes you sick.

    How do I eat fermented veggies?

    Step 1: Open the lid to your jar of fermented veggies.
    Step 2: Use a clean fork to add them to your avocado toast, burger, roasted brussels sprouts, chicken stir-fry, omelette, or mixed greens.
    Step 3: Enjoy the tangy, crunchy goodness and the feeling of a healthy, happy gut.

    Where do you buy your produce?

    The best ferments start with the freshest veggies.  We've been working in farmers markets for over 3 years, and have established relationships with many of the growers, from whom we source our ingredients. Here's a short list:

    Azteca Farms --- cabbage and cauliflower

    Finca Bonita --- beets and cabbage

    Golden Farms --- beets

    Weiser Farms --- carrots and turnips

    Thao's Family Farm --- celery root

    Beyond BokChoy --- nappa cabbage and daikon radish

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    Is your bread gluten-free?

    Yes, all of our breads and desserts are gluten-free. The main ingredients we use are superfine blanched almond flour, golden flaxseed meal, organic coconut flour, psyllium husk (fiber), cage-free eggs, grass-fed butter, and monkfruit extract.

    Why are your low-carb products so high in calories?

    Our recipes are designed for the ketogenic lifestyle, which means they are high in good fats, moderately high in protein, and extremely low in carbohydrates.  One gram of fat contains 9 calories, while one gram of carbs contains 4 calories. This means our products will be 25-50% higher in calories than conventional baked goods, but these calories are more energy efficient, keep you full for a longer time, and come with omega-3's and plenty of fiber.

    Why are they more expensive than other artisan breads?

    The cost of almond flour is 10 to 12 times higher than wheat flour. This, along with ingredients such as coconut flour, konjac yam, golden flaxseed, monkfruit extract, and eggs, adds up to a relatively higher cost, but results in a more nutritious and energy-rich food. We take pride in using non-GMO ingredients, organic when possible. We bake in small batches and package everything by hand to ensure the highest quality.

    What is the difference between water kefir and kombucha?

    Both are naturally carbonated probiotic drinks made by fermenting a sugary liquid with a combination of beneficial bacteria and yeasts. The base liquid for kombucha is green or black tea, so it contains caffeine. A small amount of alcohol is present, and the acetic acid bacteria in the SCOBY gives kombucha its distinctive vinegary tang.  It taypically takes 10-14 days to brew a batch of kombucha. 

    Water kefir, also called tibicos, provides a larger amount of lactic acid bacteria strains, contains no caffeine or alcohol, and has a sweeter, more subtle flavor which is commonly enhanced by adding fruit or fruit juice on the final day of fermentation.  The total fermentation time is 3-5 days, depending on room temperature.  Water kefir "grains", when handled with care, multiply over time and can be shared with friends. 

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