Enjoying your wildbrine® should be pretty straightforward. But if questions pop up as you’re crunching away, feel free to read below!
FAQs: wild Facts
1. Who should eat fermented foods and why?
Short answer: Everyone. The naturally occurring cultures in our krauts, kimchi, and salsas provide a probiotic boost that strengthens your immune system and helps to promote and maintain a healthy digestive tract—plus they taste delicious.
2. What is wild fermentation & why should I care?
Wild fermentation is just that— the process of letting fermentation happen on its own time and in its own way. We add sea salt to our veggie and spice mix, and provide the right, cozy environment for the naturally occurring probiotic microorganisms. Then, we let the lactic acid created through natural wildness preserve the vegetables, create bright flavors, and produce a sauerkraut and brine that’s teeming with robust probiotics.
You should care because the kraut produced through natural fermentation is raw, alive, and contains a diverse range of acid-buffered probiotics that are ready to boost your full body system with all their bio-available nutrients. Plus there is no vinegar, added sugar or any kind of lab culture in our products. wildbrine is simply delicious and healthy just like mother nature decides.
3. How long do wildbrine® products last after opening the jar?
As long as your wildbrine products are kept in the fridge with the brine covering all of the solids – the brine is a natural preservative – it’ll be good until at least 1-2 months past the expiration date printed on the package. But even then, they’re still good to go, although the crunch might dull a bit and, since wildbrine is alive and actively fermenting, expect the flavors to continue to deepen as they chill out in your fridge. Just a side note: Make sure and always use a clean spoon when digging into the krauts and kimchis.
4. What strains of probiotics are in wildbrine® products?
Since our products are wild-fermented, we do not know exactly. Wild fermentation means that we nurture the naturally occurring bacteria (lactobacillus) that drive the fermentation process. This is called lacto-fermentation. The strains of probiotics in the lactobacillus are dependent on where the vegetables are grown and what type of vegetables they are.
5. Why does wildbrine® use salt to ferment?
First, it’s tradition. Salt has been used to preserve and ferment food for thousands of years. Salt is a powerful agent that kills the organisms that spoil produce and extracts nutrients from the produce to fuel the microorganisms that do the work of fermentation.
6. Where can I buy wildbrine® products?
wildbrine® is sold in supermarkets & natural food retailers throughout the United States and Canada. Check out our store finder to see if we are in a store near you.
7. Do you sell wildbrine® products directly?
We do not currently sell our products directly. Unfortunately, the cost of shipping refrigerated products requires a bunch of special packaging and is very costly.
8. Are wildbrine® products pasteurized?
No, all of our fermented foods are raw. We do not cook, blanch, or pressure-treat any of our ingredients. The fermentation creates lactic acid, which preserves the product naturally, kills any bad stuff, and keeps the nurturing lactobacilli alive.
9. Are wildbrine® ingredients non-GMO?
Yes! Absolutely all of our ingredients are non-GMO! All our products were certified by the Non-GMO Project back in 2013 (and regularly maintain that certification).
10. Are wildbrine® products organic?
Quite a few are! We have four deliciously organic kraut varieties: Raw Organic Green, Raw Organic Red, Smoky Kale, Coleslaw, and Arame Ginger Kraut Salad. As organic farming becomes more wild spread and cost effective we will continue to develop and expand our line of organic krauts!
11. Are wildbrine® products gluten-free and vegan?
Oh yeah. All of our products and every ingredient in them (including the soy) are absolutely gluten-free and 100% vegan. Even our kimchi is vegan!
12. Is wildbrine® paleo?
Sure thing! Well, except our Japanese Kimchi, which has miso. But the rest, yes!
13. Sometimes it is difficult to get the lid off my jar. What should I do?
wildbrine® products continue to ferment in their jars and can release extra gas, causing pressure that can sometimes make it difficult to unscrew the lid. If that happens, try the following:
- Let your kraut hang out on the counter for five minutes—the change in temperature relieves some of the pressure!
- Try running the lid edge of the wildbrine® container (where the lid meets the threads of the jar) under some warm water. Then try again to unscrew the lid.
14. Do wildbrine® products need to be refrigerated?
Yes they do! Otherwise, the beneficial probiotics might not last.
15. What is the difference between my leftover Kimchi brine and the brine in Kimchi Live Shots™?
Kimchi Live Shots™ are specifically formulated as a beverage. We use the exact same ingredients that are in the kimchis; but we adjust the proportions of each ingredient to create the right savory profile for a beverage. We reduce the amount of salt and spicy peppers and increase the influence of aromatic herbs to balance out flavors, creating a savory and refreshingly tasty probiotic drink.
16. What can I do with the extra brine?
After you’ve eaten up all those delicious fermented veggies, use the brine in salad dressings or sauces, drink it straight for a potent digestive boost, or use it as a flavor enhancer in a Bloody Mary cocktail. However, be sure to keep enough brine in your jar to cover the vegetables. This helps keep fermented foods fresh for a longer period of time.