Our Ingredients

Culturalive has grown. We are now focusing mainly on fermenting and leaving the growing of produce to farmers, both regionally and abroad.

If local farms can provide, we will purchase from them. The more local the better!

I am choosing to not certify my ferments, as the cost and labour involved would mean you, the customer paying more. Instead, i have listed below the main producers we rely on for beautiful, ecological, sustainable and local-as-possible ingredients.

Please reach out to me for an up-to-date list, as producers change seasonally.

~We source our cabbage from the Lower Mainland, Vancouver Island, or Salt Spring Island. Snow Farm and Longview Organic Farm are the main sources.

~Our onions, carrots, beets, red pepper, and garlic are sourced from Discovery Organics.

~As for our beautiful herbs, the dried ones are from Organic Matters, and the fresh ones are from Discovery Organics.

. ~Raw Himalayan pink salt is our choice for its high mineral content.

The fermenting time varies depending on the temperature and the quantity of vegetables. We ferment our vegetables for 2-5 weeks, depending on the season. In the heat of the summer, bacteria multiply at a faster rate, so our ferments are at their finest after two weeks. In the cold of winter, the bacteria move and reproduce slower so it takes longer for the sauerkrauts to reach their maturity. We determine when they are ready the old-fashioned way: by taste, crunchiness, and colour.