Simple SOURFUL Sophistication!
This crunchy local organic biodynamic ferment is full of VITALITY, satiating digestive sour power, and loaded with good bacteria!
We start with the sweetest red beets we can find, in the hight of season, and add nutritive and deeply nourishing rose-hips, allowed to naturally ferment under ideal conditions, over time these will mature and bring out simple yet complex sours in the highest-quality salt.
This probiotic-rich ferment is our inspired interpretation of a traditional fermented beet, naturally infused with our own plump mountain-grown rosehips. With absolutly no spices or garlic, this ferment is gentle enough for the most sensitive of tummies. Add our Rosehip Sour Beets to any dish for a delicate sweet & sour tangy crunch — try it on your avocado toast, poke, or in your own home-made borscht.
We use only the sweetest beets from Forstbauer Family Farm in Chilliwack, BC, grown Certified Organic & Certified Biodynamic (Demeter). Our rosehips are grown (non-certified) organic at an off-grid farm high-up the hills of Lillooet Country. A subtle melody when brought together in the perfect conditions and allowed to naturally ferment in high-quality Himalayan pink salt.
We are making small batch, bio-diverse, naturally fermented vegetables using traditional methods.
INGREDIENTS: Organic Biodynamic Beets (Forstbauer Farm), Organic Rosehips (Roaring Creek) and Himalayan Pink Salt.
HINT: We absolutly love these beets on top of our wild garden salads, and warming soups. Perfect for tumbling on avo-hummus-toast, and into a beautiful buddha poke bowl too — taste the healing power of the earth ;)
YES, LOCAL ORGANIC BIODYNAMIC BEETS!
All of our beets are grown in the fertile soils of the Fraser River Valley by the Forstbauer Family, using regenerative agriculture. We love working with the Forstbauers, who are 100% committed to sustainability, soil health and food quality, using Biodynamic Methods, as well as the Soil Food Web approach.
Our beets are grown seasonally and harvested in the winter and early spring, the cold of winter allows sugars to accumulates in the beet (root), making them naturally as sweet as possible.