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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.

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ALWAYS FRESH, NEVER FROZEN

From our farm to your fork, Ozuké’s ingredients ranging from cabbages to carrots remain fresh throughout the whole process. Goods are delivered to the warehouse where they undergo fermentation before heading straight to your market’s shelves.

ORGANIC, ALL THE WAY

The buzzword of the decade! But we really mean it. Everything Ozuké farms is free of pesticides and chemical fertilizers. In addition, we integrate factors which cycle resources and ecological balance, benefiting the environment.

HEALTH BENEFITS GALORE

Great for you AND great for the planet.
Eating uncooked, unprocessed and organic foods provides the body with enzymes vital to a healthy lifestyle — providing you with a better immunity, digestion and a major energy boost.