Raw cultured foods are unheated and fermented using friendly bacteria to help proliferate lactobacilli, healthful micro-flora. This healthful bacteria helps to break down sugars and starches in our bodies, aiding the intestines and pancreas in proper digestion.

Cultured foods help to repopulate the digestive tract, help the body to be more alkaline, and greatly decrease cravings for sweets or desserts. Cultured foods are “super foods” because they are partially digested, so the nutrients are readily available with little work for your body.

Cultured foods actually add to the enzyme stores of your body. In addition, they help restore balance and provide an abundance of friendly bacteria. These enzyme-rich foods are a high-quality, alkaline, expansive food, which balances out the foods that make us crave acid-forming sugars.
 

Raw Cultured Vegetables are vegetables that have been either cut, ground, or shredded, and then go through an unheated fermentation process. While the vegetables are fermenting, lactobacilli (which are healthful micro-flora that are naturally present in vegetables and also in our digestive tract) break down the sugars and starches found in the vegetables, aiding the pancreas and intestines in proper digestion. Most commercial sauerkrauts use heat to preserve the kraut, which destroys lactobacilli and other healthful enzymes. Raw sauerkraut is a delicious, healthy, live food that naturally maintains its essential enzymes and lactobacillus acidophilus.

Fermented vegetables have been eaten around the world throughout history. They have been described in ancient Greek and Roman writings, revered for their delicious taste as well as their medicinal properties. Raw Cultured Vegetables are a significant part of Asian cuisines as well. Kimchi, for example, is a Korean lacto-fermented condiment of cabbage with other vegetables and seasonings, which is eaten on a daily basis. In Japan, no meal is complete without a portion of pickled vegetables.