Raw cultured vegetables are one of the oldest forms of food preservation utilized by many ethnicities around the world throughout human history. The term is generally synonymous with any vegetable that has gone through a natural fermentation process. Kimchi, sauerkraut or other pickled vegetables and fruits are all condiments that are included in this broad category of raw ferments. The types we are exclusively referring to are those made without heat or chemical preservatives and contain innately occurring friendly bacteria, like Lactobacillus, or other members of the lactic acid group (LAB).

The term “culture”, in fact, refers to these living probiotic constituents that multiply in the vegetables after fermentation

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