While focused on proper nutrition and natural simple flavors, Fermenti Artisan emphasizes the importance of maintaining a good relationship with your food. Realizing where it comes from, and what it does to your body, is the first step in the process. Specializing in local, organic, and nutrient-dense foods, sourced directly from family farms, Fermenti Artisan’s traditionally crafted, cultured vegetables and beverages highlight the importance of gastro health.
As the demand for local, organic and preservative-free food rises in Indianapolis, so does the demand for Fermenti Artisan. In recent years, the organic and local food movement has spread, and has now found a permanent seat at the tables of Indiana residents. We are seeing a growing emphasis being placed on properly prepared nutrient-dense foods. Fermenti Artisan’s passion, focus & execution are based around these principles.
Our Sauerkraut, Garden Kraut, Kim-Chi, Ramp Kraut, Curtido and Apple Ginger Kraut are all certified as an Indiana Artisan food. Indiana Artisan is a juried organization which tastes samples of the product to judge quality and authenticy. The designation is only awarded to products that are deemed to be of high quality and representative of the best that Indiana has to offer. We are very proud of the honor. Our variety of seasonal ferments extends into pickles, and other flavors of kraut.
We get regular questions from customers about the nutritional content of our products. As a small business, we are exempt from FDA nutrition labeling requirements, so we do not have the calories, carbs and sodium per serving to provide for you.
We can tell you, however, that we use, as an ingredient, 1.5 ounces of unrefined sea salt (sea minerals) for every 5 pounds of vegetables in our krauts. This equates to less than 2% salt by weight, of which not all will be sodium, and much of which gets discarded after fermentation in our run-off brine (used to make mustard and spicy tonics).
Most of the carbohydrates in our krauts will be complex polysaccharides and fiber, as the majority of sugars and simple starches will have been digested by the bacteria during fermentation. Most of the sweetness in the krauts comes from mannitol, a low-glycemic sugar alcohol that is undigestible by yeasts, and any residual sugars and starches beyond that will have been predigested into simpler sugars that are easier on the body.
As far as the calories go, even the nutrition labeling analysis would be inaccurate, as the process used for that only takes into account the raw ingredients going into the food product. Add to that, the process of fermentation increases Vitamin C and Vitamin B content and makes the content of minerals more bio-available. In general, it does not account for what various processes may do to effect the calorie content in some foods. In raw fermented vegetables, many of the sugars and starches have been converted into lactic acid and other beneficial compounds during fermentation. Also, when eaten raw, fermented vegetables provide the body with beneficial microorganisms and digestive enzymes that help you more efficiently utilize the food product and whatever else you are eating with it.
If you cannot find a retail location to buy our product, please use the contact form below and let us know! We'd love to hear from you.