Why We Don't Use Vinegar in our Products

You may be surprised to find that our main ingredient isn't vinegar. No wonder as most pickles use vinegar for a quick tang and shelf life.

Vinegar pickles vs Lactoferments

Our products are different - they're lacto-fermented. Here's how it works: 

Vegetables naturally carry lactic acid bacteria on their skins. When placed in a salty environment, these good microbes start eating the natural sugars in the veg. This produces lactic acid, a compound which acts as a preservative and gives that signature tang of fermented foods.

A 4000 Year-Old-Method

Lacto-fermentation has been used for over 4,000 years across cultures. Long before anyone had fridges or supermarkets, fermentation was how people kept food going through the winter, a survival skill — and along the way, discovered it made things taste pretty good too.

Some of the greatest hits:

• Kimchi in Korea

• Sauerkraut in Germany

• Curtido in Central America

• Tsukemono in Japan

• Kvass and root ferments in Eastern Europe

The term “gut microbiome” was probably not around, but no doubt people sensed that ferments were beneficial — preserving veg, enhancing flavour, and making meals more satisfying.

Why does it matter?

In a world full of quick fixes and processed foods, fermentation is having a well-earned revival. Not just for health reasons, but because fermented food tastes fresh, tangy and complex in a way vinegar can’t match.

At Cultura, every product is made the traditional way:

• No added vinegar

• No heat or pasteurisation

• Just naturally fermented, small-batch veg, full of crunch, character, and culture.