FIRST RAW, THEN FERMENTED
How exactly does fermentation work? Let’s talk about it.
Ozuké utilizes “lacto-fermentation”, which is the process that creates things like pickles, kimchi, sauerkraut — and all of Ozuké’s products. Fermentation is a simple process which requires only salt, lack of oxygen and a cool temperature. Salt kills off the microbes in the raw food (yeast, molds, bacteria) and in turn allows the beneficial microorganisms to thrive. These beneficial salt-tolerant survivors improve digestion, increase vitamin levels, act as anti-inflammatory agents and are even linked to preventing cancer.