The Good, the Bad, and the Ugly! How fermentation reduces waste

Posted by Cutting Edge Cultures on 2023 Mar 15th

The Good, the Bad, and the Ugly! How fermentation reduces waste

A great feature of vegetable fermentation is that it doesn't discriminate against imperfect produce.

Who cares if a carrot is crooked or a cabbage is bruised? They're going to be shredded anyway!

Fermentation doesn't care about aesthetics. A crooked carrot tastes exactly the same as a beautiful carrot and would be perfect in a jar of fermented sliced carrots!

Don't fret about the looks. Good produce shouldn't go to waste just because it doesn't look pretty. 

A more sustainable alternative is to use the imperfect produce to make a fermented condiment, like kimchi.

Our company, Cutting Edge Cultures, focuses on mindful eating. We encourage consumers to make their own nutritious fermented vegetables at home with our fermentation starter culture, while reducing food waste. 

We specialize in the finest fermenting starter cultures, to help you make a range of extraordinary homemade fermented foods.

The cabbage and carrots in the pictures were not the prettiest in the produce aisle. But just look at them now, starring in a fermented coleslaw!

See our starter culture for making raw fermented vegetables