Caldwell Bio Fermentation Canada Inc. is located in the beautiful Eastern Townships of Quebec, just north of Vermont. Caldwell strives "to preserve the traditional practice of fermenting vegetables using modern science to ensure that people everywhere can benefit from safe and nutritious cultured foods." Their raw cultured vegetables are the result of an ancient form of food preservation known as "lactic fermentation." Their vegetables are organic, unpeeled and unpasteurized; and they contain fibers, minerals, vitamins and trace-elements found in fresh vegetables, as well as enzymes and lactic bacteria that offer a myriad of health benefits.
Started in the early 1990s by Paula Obermeir, Caldwell Bio Fermentation utilized organic vegetables and followed traditional European recipes to make their products. Over the years they've teamed up with the Food Research and Development Center (FRDC) of Agriculture and Agri-Food Canada to study the complex workings of lactic fermentation. Caldwell Bio Fermentation's products use fresh vegetables which are cut up and mixed with spices, salt, spring water and a starter culture. They are then fermented in stainless steel vats and temperature controlled until the desired pH is achieved. They are then moved to a cooler room for a 2-month curing period, after which time they are vacuum packed for maximum freshness.
Caldwell Bio Fermentation is also committed to environmentally friendly practices. They utilize limited packaging, source only organic produce and built their production facility into the ground to minimize energy consumption.
For more information, vist Caldwell Bio Fermentation's FAQ page.
