Your Local Growers and Fermenters
“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
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.
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.
Craving some of our delicious sauerkraut?
Who is Seed to Culture?
Jill and Christoph met in Lillooet in 2017 and started Seed to Culture in 2018. They both share a passion for holistic farming and healthy eating which is why they decided the only way to get the best tasting and most nutritious sauerkraut was to grow and ferment the cabbage themselves!