Pink Shallot Tseukmono

$12.50

In stock

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.

Purchase this product now and earn 13 Points!
Item will be shipped in 3-5 business days
Compare
  Ask a Question
SKU: NN020 Categories: , ,

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 Lactobacillus

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.

Be the first to review “Pink Shallot Tseukmono”

Reviews

There are no reviews yet.

No more offers for this product!

General Inquiries

There are no inquiries yet.

Main Menu