Fermented food like you've never tasted before
At Seed to Culture our fresh ferments are made with the very ingredients that we pull from the earth. 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 product.
Vegetables are harvested in the morning and fermented in the afternoon guaranteeing you the freshest product available. Reducing the time between harvesting and fermenting ensures that they have the maximum juiciness, and nutrients.
Fermented food is full of vitamins, beneficial bacteria, and enzymes that are important in digestion and for a healthy immune system.
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!
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.
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.
Healthy practice – 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.