Sauerkraut
Juice is a hand crafted fresh fermented drink (non-alcoholic). When sauerkraut
is made, it releases a fair amount of liquid from the vegetables used. This
liquid is full of probiotic bacteria and is very potent but very strong. We use
this as a starter culture and add it to a host of vegetables and roots like
ginger and turmeric, as well as other healing spices. This ingenuity leads to a
light drink that’s fantastic for bloating and gas. 

Benefits in brief: Digestive
aid. Great for recultivating the gut with microbes after a course of
antibiotics or after treatments like Chemo which remove all gut bacteria. This
is a gentle way to repopulate the gut.

Some interesting
history: Sauerkraut juice was created in the days when food wastage was a
big no no. When Sauerkraut is made, the vegetables release a fair quantity of
liquid as a by-product. This liquid has a host of good bacteria. But it is too
sharp to drink by itself. Clever repurposing saw this product being designed in
the farms of Europe. The sauerkraut liquid would be added to a vat with water,
other vegetables and used as a starter culture. That got rid of all the
sharpness but retained the probiotic benefits and a smooth taste.

Process: Starter
culture of sauerkraut liquid is added to a vat and brewed with vegetables and
herbs as well as root vegetables and spices. It takes a minimum of 4-5 days to
achieve a smooth yet tart taste.

Ingredients: Sauerkraut
liquid, Cabbage, Ginger, Turmeric, Spices, Salts, Herbs, Other roots

Taste profile: Savoury, Zero
sugar, Keto-friendly.

Known strains of
bacteria contained:

Sauerkraut juice is
wild fermented, so we can only list some of the dominant strains of bacteria
found in the food. Beyond this list, there is a natural bio diversity that is
difficult to fully know as it could change from batch to batch.

Strains of bacteria
known:  Many strains of Lactobacillus

 Further
descriptors: Low Glyceimic index product

Who can use: For every
member of the family across every age group, for health maintenance.

Specific comments:
Can be consumed even by diabetics as it has a low glyceimic index.

Persons recovering
from antibiotic consumption, chemotherapy

People with any
kind of auto immune disorders like eczema, PCOD, Lupus, weight gain, sleep
issues etc.

People with
constipation issues

How to use: Drink 100-150
ml a day, post any one meal of your choice. Consume daily.

For children, can
start with 1 tbsp.

Side effects: Usually none.
In some cases, change in stool frequency and looseness may occur for a few
days. Persist with usage and it will clear as the body is getting rid of
unwanted bad bacteria and toxins.

How to store: Keep
Refrigerated.

Shelf life: 8-10 weeks
from date of delivery.

Pink Shallot
Tseukmono is a Japanese pickle ferment. If you have been to Japanese
restaurants or have traveled to Japan, you would observe that the food is
served with a lot of small bowls which contain small portions of a variety of
vegetables that have been pickled. They are typically sweet and sour. This is a
traditional format and ways that great probiotic and prebiotic foods were
weaved into regular meals. With this offering, we start to extend our
fermentation skills to these beautiful pickles.

Benefits in brief: Wonderful
digestive aid. Great Immunity booster. High in minerals and vitamins. Full of
natural enzymes for absorption of amino acids. 

Some interesting
history: Japanese pickles can be made in several ways- Lacto fermented,
with or without vinegar, with or without spices and herbs, using various
vegetables, with or without soy, sometimes using natural grains as fermentation
starters. Many of these methods are more oriented towards pickling and preservation.
We use Lacto-fermentation methodologies that ensure the foods develop a lovely
texture and crunch, a natural sourness and sweetness, while providing a host of
great bacteria.

Process: Shallots are
peeled, sliced to the right size, and set to ferment with spices and a small
portion of vinegar. We use a starter from Vegan Kimchi so a plethora of good
bacteria can be allowed to work on the onions and shallots. As the fermentation
proceeds over the days, the natural sweetness of the shallots and onions increases
beautifully. 

Ingredients: Shallots and
Pink Onions, Vinegar, Spice Mix, Salt, Sugar

Taste
profile: Sweet-Sour. Crisp. Low on salt. 

Known strains of
bacteria contained: is wild fermented, so we can only list some of the dominant
strains of bacteria found in the food. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to
batch.

Strains of bacteria
known:  Several strains of Lactobascillus

Who can use: For every
member of the family across every age group, for health maintenance, facing any
issues of antibiotic recovery, chemo recovery, autoimmune disorders or
gastrointestinal issues.

How to use: Add two
heaped tablespoons at the side of any dish you eat- added to rice, in salads,
in wraps and rolls, burgers, sandwiches, on the side of your favorite meats.
Consume daily.

Can be used as
relish on the side of meats and steaks as well

Side effects: Usually none.
In some cases, changes in stool frequency and looseness may occur for a few
days. Persist with usage and it will clear as the body is getting rid of
unwanted bad bacteria and toxins.

How to store: Keep
Refrigerated.

Shelf life: 15-16 weeks
from date of delivery.