Frequently Asked Questions

Q: I don’t live near Cincinnati, but I LOVE your products!! How can I get them where I live?

A: FAB Ferments is PROUD to offer you raw cultured goodies straight to your door!!

Q: What is Lacto-Fermentation?
A: Lactic Acid Fermentation in essence is the conversion of sugars and Starches in foods into lactic acid by a number of lactic-acid-producing bacteria. It is an anaerobic process.

Q: Can I eat products made by FAB Ferments if I can’t eat lactose or dairy?
A: Yes. There is actually NO dairy or dairy by-products used in our products. Lactic acid gets its name from the Latin word for milk, as the bacteria were first isolated from sour milk. There are two kinds of lactic acid producing bacteria: one adapted to milk and milk products and one adapted to plants. Lactic acid producing bacteria are plentiful on healthy organically grown vegetables, most notably cabbage.

Q: *Why should I eat FAB Ferments raw cultured vegetables?

Please Note:  *These questions are for educational purpose only.  These statements have not been evaluated by the Food and Drug Administration.  These products are not intended to diagnose, treat, cure or prevent any disease.

A: This question is best answered in list form —

• Fermented foods have been prepared and consumed for centuries.They are vital to our health and contain many beneficial properties. Products that have been fermented have had their ingredients broken down so that they are more easily absorbed by the body.
• Pro biotic bacteria are carried to the intestine where they reside to help the body more efficiently break down food, aid in digestion and fight off bad bacteria.
• By eating a variety of live fermented foods, you promote diversity among microbial cultures in you body. Biodiversity is critical to health. Polycultures vs. monocultures.
• Lactic acid helps promote the growth of probiotic flora.
• Many vitamins, antioxidants and enzymes are produced by the fermentation process and are very beneficial.
• Has a very potent, bio-available form of vitamin C.
• Soothes the nervous system.
• Stimulates immune system to ward off pathogens.
• Fermentation neutralizes many substances in vegetables not normally tolerated by some individuals.
• Lactobacillus fermentation inhibits many disease causing bacteria such as Shigella, Salmonella and E. coli. In essence the healthy bacteria are competing in the intestinal track against all harmful bacteria.
• Maintains acid/alkaline balance in the body.
• Stimulate the secretions of all digestive organs.
• Fermentation gives way to unique and delicious flavors that increase salivation.
• Tasty!

Q: Oops! I left my jar of FAB Ferments out of the refrigerator. What will happen and is it still safe to eat?
A: Yes, your product is safe to eat. Our products are recommended to be refrigerated for longevity because they are “still alive”. When left out at room temperature, the fermentation process will slowly continue. This will produce more lactic-acid and C02, which may result in pressure build up in the jar and product expansion. If you leave your product out for a few days you may notice a more sour product, however, it will not spoil. Simply open up jar and push kraut down with a spoon and refrigerate.

Q: Why have I noticed a difference in taste, color, and texture between two jars of the same Fab Ferments product?
A: All FAB Ferments are naturally fermented using vegetables grown from a variety of organic and/or local sustainable farms.  This may be one reason why it is almost impossible to create a uniform product with every batch.  Vegetables grown in different soil will contain different bacteria that will contribute to the fermentation process.  Also, we do not use preventives, artificial coloring, vinegar, or pasteurization so a slight difference in batches might be noticed.  For example, you may notice an minor variation in taste, color, juiciness and texture when enjoying your favorite product. 

Q: How long will a jar of FAB Ferments stay good after opening?
A: We recommend consuming FAB Ferments raw cultured vegetables within 6 months after opening. Unopened, the shelf life can extend well beyond 8 months if stored or refrigerated properly. Tip: We recommend pushing down cultured vegetables with a fork once you have removed your portion from the jar. Keeping vegetables pushed down in their juices helps preserve the product.

Q: What is the difference between FAB Ferments products and other sauerkraut and kimchi found on store shelves?
A: Our products are raw and naturally fermented. Unlike many products you may find at the store, our products do not have vinegar, MSG, soy protein isolate, preservatives or water added to them. We also do not pasteurize our products, which kills all natural occurring enzymes and lactic-acid bacteria. Our products undergo a special fermentation stage which lasts 3-5 weeks. During this time period special anaerobic bacteria create lactic acid, which when critical levels are attained, preserve the kraut.

Q: I noticed FAB Ferments uses Celtic Sea Salt in their products. How is it different than other salts?
A: Celtic Sea Salt is an unprocessed sea salt with a broad spectrum mineral content. It is hand harvested and dried by the wind and sun with out any additives. It is the healthiest of salts.

Q: These products are delicious! How much should I eat?
A: While you may want to consume lots of this product, it is recommended to eat 1-2 tablespoons with each meal. Many have found that upon introducing lactic acid fermented foods in their diet they notice a cleansing reaction as the bacteria push many of the undesirable bacteria in the body. Most of these symptoms, diarrhea and gurgle-y stomach, last for only a few days for most.

Q: What foods should I eat them with?
A: Lactic-acid Fermented foods are best combined with heavy, greasy and cooked foods. They help with fullness after a big meal. Eggs, cheese, meats, fish all go well with krauts. Also a very tasty way to spruce up a salad or sandwich!

Q: What strains of beneficial bacteria are present in your products?
A: During the process of making sauerkraut different bacteria at different times mainly: Leuconostioc mesenteriodes, and Lactobacillus plantarum

These questions and answers are for educational purpose only.  For more information please refer to the recommended readings tab. It’s your world…EDUCATE YOURSELF!

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