Why Choose Raw, Unpasteurised Ferments?

Published: 23 April 2026

Raw fermented vegetables are made with simple ingredients, salt and time. At Fermentastic, our sauerkraut, kimchi-kraut and curtido are fermented in small batches, then kept refrigerated without heat treatment after fermentation.

What does raw and unpasteurised mean?

Fermentation begins with vegetables, salt and time. As the vegetables ferment in their own brine, they develop their familiar tangy flavour and satisfying crunch.

When a ferment is described as raw and unpasteurised, it means it has not been heat-treated after fermentation. It is kept refrigerated and sold as a chilled product.

Why are some ferments shelf-stable?

Many supermarket jars are heat-treated after fermentation so they can sit on a shelf for longer before opening. That can be useful for large distribution chains, but it creates a different kind of product from a raw, refrigerated ferment.

At Fermentastic, we prefer the traditional approach: properly fermented vegetables, made in small batches and kept cold.

What to look for on the label

If you are choosing a fermented vegetable, have a look at the label and where it is stored. Is it kept in the fridge? Does it say raw or unpasteurised? Are the ingredients straightforward?

These details help you understand whether you are buying a raw, refrigerated ferment or a shelf-stable jar.

How to enjoy raw ferments

You do not need to overthink it. Add a spoonful next to eggs, in a sandwich, with a braai, alongside a salad or as a punchy condiment with supper.

Keep your jar refrigerated, use a clean fork and enjoy the flavour and crunch.

Fermentastic, made near Bela-Bela

Fermentastic ferments are made near Bela-Bela, Limpopo, in small batches. We use straightforward ingredients and do not use preservatives or heat treatment after fermentation.

They are food to eat with food, full of character and made to be enjoyed at the table.