FAQ

Is this pasteurized?

No. Nothing we make is ever heated. Pasteurization is what makes a jar shelf-stable, and it is also what ends the fermentation. Ours is raw from start to finish.

Does it need to be refrigerated?

Yes, once it reaches you. Keep it cold and it stays good for about six months. It will keep fermenting slowly in the fridge and get a little more sour over time, which is normal.

How long does it keep?

About six months refrigerated, unopened. Once open, a few weeks — keep the cabbage pushed under the brine and use a clean fork, and it lasts longer.

Then how does it survive shipping?

Live ferments travel safely without refrigeration for days and even weeks — the brine and the live cultures are what keep them stable. That is why we do not use dry ice or styrofoam. Every box goes out in an insulated liner with a cold pack, and we ship Monday and Tuesday only so nothing sits in a warehouse over the weekend.

The jar hissed, or leaked a little. Is it spoiled?

No — that is the ferment working. Live cabbage produces CO₂, which is why our lids are vented and why we suggest opening the first jar over the sink. Pressure and a little brine on the rim are signs the cultures are alive. Mold on the surface, a slimy texture, or a smell that is foul rather than sour is a different matter: send us a photo and we will replace it.

Is the cabbage organic?

We are not certified organic, so we do not use the word about our own jars. In the United States "organic" is a regulated claim, and we would rather not say something we cannot show you a certificate for.

What is actually in the jar: cabbage, sea salt, and the vegetables or spices that make the flavor. Nothing else — no vinegar, no sugar, no preservatives, no starter cultures.

Worth knowing: organic and raw are two different things, and they are not the ones people usually mix up. A certified organic jar that sits on a shelf at room temperature has almost always been pasteurized, which means the cultures in it are no longer alive. Ours is never heated, which is why it has to stay cold.

How many probiotics are in a jar?

We do not put a CFU number on the label, and we would be careful with anyone in this category who does. Live culture counts in a raw ferment shift with temperature, time and the jar itself — a number printed at packing is not the number in your fridge three months later. What we can tell you is what it is: raw, unpasteurized, fermented with nothing but cabbage, salt and time, and never heated. Anything more specific belongs to your doctor, not to us.

Is there vinegar in it?

None. No vinegar, no sugar, no preservatives, no starter cultures. Cabbage, sea salt, whatever vegetable or spice the flavor calls for, and time.

How much should I eat?

A forkful with a meal is the traditional way — a couple of tablespoons, most days. There is no need to treat it like a supplement.

Do all the flavors cost the same?

Yes. Every 16 oz jar is $16.95 on its own, and every jar inside a box costs the same as every other jar in that box.

What is in each box?

A fixed selection, listed on each box's page. The four is Classic Caraway, Garlic & Dill, Beet & Carrot and Turmeric & Ginger. The six adds Jalapeño and a second Classic. The nine and the twelve go deeper on the everyday flavors.

Where do you ship?

The continental United States. Alaska and Hawaii are not available yet because of the transit time. Boxes of four jars and up ship free; one to three jars ship at a flat $11.95.