Seed To Culture Sauerkraut

We are now carrying Seed To Culture sauerkraut! Here’s a little bit about the BC brand and why they’re so important to us. 

From Seed To Culture:

As farmers in the Lillooet Valley, we use organic and regenerative farming practices. This means that no chemicals are used and our soil is enriched through the addition of organic matter such as hay mulch and cover crops. As fermenters, we use traditional techniques to create the most delicious, probiotic-rich, and nutritious ferments possible without any additives. From our sauerkraut to our crispy dill pickles, we know every ingredient that goes into each jar from seed to culture. We are committed to providing the customer with only the highest quality products.
About The Farmers:

When Jill developed an – devastating – allergy to wine she started to question everything about what she was consuming and if there was a better way of eating and living. At the time she had a few stints in hobby farming, she was working in fish conservation and was experimenting with fermentation at home. Living in the city was no longer, so she took a leap of faith and moved to Lillooet to learn more about farming and there she developed Seed To Culture. For Jill, it is all about using the freshest ingredients possible and she takes pride in the fact that the vegetables that she pulls from the earth are the same that you’ll find in any jar of Seed To Culture ferments.

You know when you go on a vacation and you look around and think that you could start a new life there? Christoph did just that and came to Lillooet for a weekend and never left. He liked the people, the climate, the amazing produce, and the opportunity to learn more about farming. Prior to coming to Lillooet Christoph did a practicum in sustainable agriculture at UBC and continues to grow as sustainably as possible. He’s been farming for over 10 years now and if there is one thing he loves about it is that it is always challenging and never mundane.

All About Fermented Foods:

1. Preserves food

"Bio-preservatives” such as alcohol, lactic acid, and acetic acid, which are produced through the fermentation process, retain nutrients and prevent spoilage. Captain Cook took barrels of kraut on his ships and not a single person developed scurvy!

2. Breaks food down into a more easily digestible form 

Soybeans and milk are two examples of hard to digest foods. Soybean is a complex protein and fermentation breaks down the proteins into digestible amino acids. Miso, tempeh, and soy sauce are examples of fermented soybean products. Lactobacilli, which are in fermented dairy products, transform lactose to lactic acid.

3. Creates new nutrients

The microbial cultures create B vitamins, including folic acid, thiamin (B1), riboflavin (B2), niacin (B3), and biotin. Lactobacilli create omega-3 fatty acids which are essential for your immune system.

4. Healthy practices

Fermented foods are high in gut-friendly probiotic bacteria and create beneficial micro-flora in the intestines. There is a scientific link between live-cultured food and good health.