...one ferment leads to another

Once the fermentation bug bit, there was no turning back. From hot sauces to krauts, the jungle lab became a playground for wild, flavorful experiments. Nearly any food or drink can be made better through fermentation — longer shelf life, deeper flavor, boosted nutrition, and packed with probiotic power.
Every ferment is brought to life by our tiny but numerous microbial allies. A healthy gut is a happy gut!

Water Kefir

Similar to kombucha, water kefir is a probiotic fermented beverage that uses sweetened water as the base in comparison to kombucha's sweetened tea. It is a fast ferment, taking only 3 days or less here in the tropics to go from start to finish. Because of this fast ferment, they have a tendency to get really fizzy. If left out in the heat, water kefir can quickly become an explosion hazard. For this reason we only sell water kefir directly by order or at the market to advise customers of the dangers of a forgotten, unopened water kefir. Flying glass shards risk aside, water kefir is a delicous and healthy soda replacement, and very easy to ferment at home.

Purple Powerkraut

A powerfully purple blend of cabbage and veggies - crisp, flavorful, delicious and gut-friendly. This wild-ferment is a much loved staple in our home, we can't go without! Contains lots of digestive enzymes and probiotics. There are countless ways to enjoy! Check out our flagship fermentation course Sauerkraut: From Start to Finish

Tempeh

Fermented beans, traditionally made from soy and Rhizopus oligosporus, can be crafted with a wide variety of beans, nuts and seeds. Our go-to tempeh varieties include black beans, red beans, white beans, garbanzos, and even jackfruit seeds. We've gone as far as to include sunflower seeds and cacao nibs in the mix. High in protein, minerals, fiber and bioavailble nutrients, tempeh is an easily digestible, versatile and delicious addition to any diet.

Plant-based cheese

Probiotic, healthy cheese spread without the cow? Yes please! Most of us grew up eating cheese, but now we know how addictive and bad for your health it is (and the health of the animals). Plant-based cheese has come a long way over the past decade, but it is even better to craft your own! All you need is a little know how, some good nuts and/or seeds, a good blender, and a probiotic starter. Our favorite starter for fermented cheese is the juice reserved from sauerkraut. Mixed with cashews, sunflower seeds and toasted sesame seeds, our plant-based cheese spread is packed with flavor and good for the gut!

Mad Mango Fermented Hot Sauce

Who doesn't like a good hot sauce? Add in a tropical fruit twist and ferment it for a couple weeks and then you have something really special in your hands (and all over your food!). You can really get creative with fermented tropical hot sauces, the sky really is the limit. Our favorite sweet and spicy combo is our Mad Mango Hot Sauce, with juicy mangos, spicy panameño peppers, ginger, turmeric, onions and sweet peppers. That's one mad mango!