Farmhouse Culture, Watsonville, Calif., introduced new fermented vegetables, packed with probiotics and ideal as ingredients in wraps, as salad toppers or as condiments in meals.
The diced and shredded vegetables are hand-crafted from organic produce and fermented for several weeks using lactic-acid fermentation. The vegetables are also packaged in a Ferment-o-Vent pouch to let the live active probiotics thrive.