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Sauerkraut, kimchi, cornichons, oh my! The process of fermenting vegetables has been used for centuries all across the world for preserving and enhancing the nutrient content of fresh raw vegetables. The tiny Lactobacilli bacteria that make this happen are some of the best friends you’ll never see, aiding digestion and providing an excellent source of Vitamin C. Truly raw lacto-fermented vegetables are becoming more and more difficult to find in stores; most has been pasteurized or he...

Sauerkraut, kimchi, cornichons, oh my!

The process of fermenting vegetables has been used for centuries all across the world for preserving and enhancing the nutrient content of fresh raw vegetables. The tiny Lactobacilli bacteria that make this happen are some of the best friends you’ll never see, aiding digestion and providing an excellent source of Vitamin C.

Truly raw lacto-fermented vegetables are becoming more and more difficult to find in stores; most has been pasteurized or heated during the packaging process. Have no fear, though!

Lacto-fermenting at home is easy (the bacteria do most of the work) and a great way to find the perfect mix of vegetables that you’ll want to eat every day.

Harsch fermenting crocks are designed to make fermenting at home easy, and durable enough to last a lifetime.