OUR COMPANY
FREQUENTLY
ASKED
QUESTIONS
OUR COMPANY
FREQUENTLY ASKED QUESTIONS
OUR PRODUCTS
FREQUENTLY ASKED QUESTIONS
OUR PRODUCTION PROCESS
FREQUENTLY ASKED QUESTIONS
We are not! We are now headquartered in Western Colorado. Our sauerkraut facility is located in Hotchkiss Colorado and our Gut Shot facility is located in Petaluma California. These two powerhouse locations help us optimize our sourcing for organic local ingredients, ensuring you get the freshest tasting products possible.
Well, to be honest, there was quite a bit of confusion during the transition of ownership with the company over the last few years. In short, the right amount of care and focus was not instilled into the brand, that it deserved. During that time, the brand lost its shelf space in most major retailers throughout the USA. Most say it was due to the pandemic and supply chain issues. We as the new owners are not quite sure. What we do know, is that we are committed to bringing the quality back and the vision of Farmhouse Culture back to what was intended, as a family owned, operated farm to table business. We value your continued support while we work through these challenges.
We are not! We are now headquartered in Western Colorado. Our sauerkraut facility is located in Hotchkiss Colorado and our Gut Shot facility is located in Petaluma California. These two powerhouse locations help us optimize our sourcing for organic local ingredients, ensuring you get the freshest tasting products possible.
Well, to be honest, there was quite a bit of confusion during the transition of ownership with the company over the last few years. In short, the right amount of care and focus was not instilled into the brand, that it deserved. During that time, the brand lost its shelf space in most major retailers throughout the USA. Most say it was due to the pandemic and supply chain issues. We as the new owners are not quite sure. What we do know, is that we are committed to bringing the quality back and the vision of Farmhouse Culture back to what was intended, as a family owned, operated farm to table business. We value your continued support while we work through these challenges.
OUR PRODUCTS
FREQUENTLY
ASKED
QUESTIONS
Yes! All of our products are certified Organic and Non-GMO by Quality Assurance International.
Yes! We do not add any dairy or gluten to any of our products.
Yes. Our Kraut and Gut Shot are raw, unpasteurized (unheated), and contain live probiotics.
The product is safe to eat within the listed best buy date. After opening the package, we recommend consuming within the first 10 days.
Yes, both will negatively affect the probiotic cultures in the product. probiotics need a specific and stable environment to live in so that they can provide you with the desired benefits!
No, we do not use any heat during the production process as it would negatively affect the probiotics in the product.
We are excited to share that we are working on an E-commerce platform that we hope to have running soon, please check back for more details and updates.
We would LOVE nothing more than to be readily available at everyone’s favorite store! Please ask your grocery store today if they can order the Farmhouse Culture product you are looking for from KEHE or UNFI. We do have nationwide distribution so there could be a chance your local store can help you find what you need!
Yes, it is safe to consume.
Let’s jump into the fascinating science behind it all…Gut Shot is a naturally fermented product, and its colony-forming unit (CFU) count can vary batch to batch due to factors like cabbage sugar content, the LAB strains present, and fermentation time, as shown in fermentation research (De Vuyst & Leroy, 2007). While CFU counts fluctuate, raw, unpasteurized beverages typically contain billions of CFUs per serving. Another factor to consider: “Pediococcus acidilactici is commonly found in fermented products such as sauerkraut (or cabbage brine), often associated with thicker, mushy, viscous batches and creates a slightly browned color. This species grows in a wide pH range down to 3.0, salt concentration up to 6.5%, has good alcohol tolerance up to 7%, and for an anaerobic species, this one is fairly oxygen tolerant, and has a wide temperature tolerance preferring 80 degrees or above. With this wide growth tolerances it should be an expected specie in most brands of krauts and the reason why krauts that are fermented too warm are typically mushy or why kraut is mushy and discolored at end of shelf-life. This specie is a homolactic fermenter that converts glucose to lactic acid, however when glucose becomes scarce this specie has a relatively unique ability to feed on other carbon molecules. (Say what?)
This resulting in browning of organic color pigments and a mushy texture. Despite its visual and textural impact, this microorganism is highly beneficial to microbiomes. It plays a positive role in gut health, colonizing the small intestine and creating a high level of bacteriocins (think antibacterial peptides) and thus offering protection against pathogens including Salmonella, Clostridioides difficile, and E. coli. It is one of the most extensively studied probiotic species and is frequently recommended following antibiotic treatment.”
In addition to beneficial bacteria, gut shot is loaded with Postbiotics, such as short-chain fatty acids (SCFAs) and enzymes, are produced during fermentation and have been shown to be beneficial on gut health and immune function (Flint et al., 2015). Studies suggest that species diversity and bacterial activity play a more significant role in health benefits than CFU counts alone (David et al., 2014).
Gut Shot contains a diverse range of LAB (lactic acid bacteria), including but not limited to Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus brevis, and Leuconostoc mesenteroides, all of which support digestive health and immune function.
Not satisfied with the taste? We get it. Send us an email at [email protected] and we will make it right.
We understand your concern about the sauerkraut turning soft, and we’re happy to provide some insight. Fresh sauerkraut is a living, naturally fermented product, and its texture can change over time due to several factors:
Fermentation Activity: As sauerkraut continues to ferment, the natural bacteria (lactic acid bacteria) break down the cabbage’s cell walls. This process can gradually soften the texture, especially if the kraut is stored for a longer period or kept at warmer temperatures.
Storage Conditions: To preserve the crispness, it’s best to keep sauerkraut refrigerated at all times. Warmer temperatures, even briefly, can accelerate fermentation and lead to a softer texture.
Please rest assured that even if it has softened slightly, your sauerkraut is still safe to eat and full of beneficial probiotics.
Not satisfied with the texture? We get it. Send us an email at [email protected] and we will make it right.
Please rest assured that even if it has softened slightly, your sauerkraut is still safe to eat and full of beneficial probiotics.
Not satisfied with the texture? We get it. Send us an email at [email protected] and we will make it right.
OUR PRODUCTION PROCESS
FREQUENTLY
ASKED
QUESTIONS
Yes! All of our products are made using all organic and vegan ingredients.
Yes! All of our products are GMO and Gluten free.
All of our products do NOT contain and are NOT made in facilities that also process tree nuts, soybeans, milk, eggs, fish, shellfish, peanuts, or wheat.
Our Gut Shot and Kraut both contain very small amounts of alcohol as it is a byproduct of fermentation. Studies have shown this amount to be between 0.01% and 0.03% alcohol.
No, we do not use starter cultures. We use only the naturally occurring bacteria found on the cabbage!
Yes! All of our products are certified Organic and Non-GMO by Quality Assurance International.
Yes! We do not add any dairy or gluten to any of our products.
Yes. Our Kraut and Gut Shot are raw, unpasteurized (unheated), and contain live probiotics.
The product is safe to eat within the listed best buy date. After opening the package, we recommend consuming within the first 10 days.
Yes, both will negatively affect the probiotic cultures in the product. probiotics need a specific and stable environment to live in so that they can provide you with the desired benefits!
No, we do not use any heat during the production process as it would negatively affect the probiotics in the product.
We are excited to share that we are working on an E-commerce platform that we hope to have running soon, please check back for more details and updates.
We would LOVE nothing more than to be readily available at everyone’s favorite store! Please ask your grocery store today if they can order the Farmhouse Culture product you are looking for from KEHE or UNFI. We do have nationwide distribution so there could be a chance your local store can help you find what you need!
Yes, it is safe to consume.
Let’s jump into the fascinating science behind it all…Gut Shot is a naturally fermented product, and its colony-forming unit (CFU) count can vary batch to batch due to factors like cabbage sugar content, the LAB strains present, and fermentation time, as shown in fermentation research (De Vuyst & Leroy, 2007). While CFU counts fluctuate, raw, unpasteurized beverages typically contain billions of CFUs per serving. Another factor to consider: “Pediococcus acidilactici is commonly found in fermented products such as sauerkraut (or cabbage brine), often associated with thicker, mushy, viscous batches and creates a slightly browned color. This species grows in a wide pH range down to 3.0, salt concentration up to 6.5%, has good alcohol tolerance up to 7%, and for an anaerobic species, this one is fairly oxygen tolerant, and has a wide temperature tolerance preferring 80 degrees or above. With this wide growth tolerances it should be an expected specie in most brands of krauts and the reason why krauts that are fermented too warm are typically mushy or why kraut is mushy and discolored at end of shelf-life. This specie is a homolactic fermenter that converts glucose to lactic acid, however when glucose becomes scarce this specie has a relatively unique ability to feed on other carbon molecules. (Say what?)
This resulting in browning of organic color pigments and a mushy texture. Despite its visual and textural impact, this microorganism is highly beneficial to microbiomes. It plays a positive role in gut health, colonizing the small intestine and creating a high level of bacteriocins (think antibacterial peptides) and thus offering protection against pathogens including Salmonella, Clostridioides difficile, and E. coli. It is one of the most extensively studied probiotic species and is frequently recommended following antibiotic treatment.”
In addition to beneficial bacteria, gut shot is loaded with Postbiotics, such as short-chain fatty acids (SCFAs) and enzymes, are produced during fermentation and have been shown to be beneficial on gut health and immune function (Flint et al., 2015). Studies suggest that species diversity and bacterial activity play a more significant role in health benefits than CFU counts alone (David et al., 2014).
Gut Shot contains a diverse range of LAB (lactic acid bacteria), including but not limited to Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus brevis, and Leuconostoc mesenteroides, all of which support digestive health and immune function.
Not satisfied with the taste? We get it. Send us an email at [email protected] and we will make it right.
We understand your concern about the sauerkraut turning soft, and we’re happy to provide some insight. Fresh sauerkraut is a living, naturally fermented product, and its texture can change over time due to several factors:
Fermentation Activity: As sauerkraut continues to ferment, the natural bacteria (lactic acid bacteria) break down the cabbage’s cell walls. This process can gradually soften the texture, especially if the kraut is stored for a longer period or kept at warmer temperatures.
Storage Conditions: To preserve the crispness, it’s best to keep sauerkraut refrigerated at all times. Warmer temperatures, even briefly, can accelerate fermentation and lead to a softer texture.
Please rest assured that even if it has softened slightly, your sauerkraut is still safe to eat and full of beneficial probiotics.
Not satisfied with the texture? We get it. Send us an email at [email protected] and we will make it right.
Please rest assured that even if it has softened slightly, your sauerkraut is still safe to eat and full of beneficial probiotics.
Not satisfied with the texture? We get it. Send us an email at [email protected] and we will make it right.
Yes! All of our products are made using all organic and vegan ingredients.
Yes! All of our products are GMO and Gluten free.
All of our products do NOT contain and are NOT made in facilities that also process tree nuts, soybeans, milk, eggs, fish, shellfish, peanuts, or wheat.
Our Gut Shot and Kraut both contain very small amounts of alcohol as it is a byproduct of fermentation. Studies have shown this amount to be between 0.01% and 0.03% alcohol.
No, we do not use starter cultures. We use only the naturally occurring bacteria found on the cabbage!
