Frequently Asked Questions
Policies
What is Your Returns Policy
If any product is faulty on arrival, please email us at Matthew@hipsterlettuce.com within 2 days of delivery. We will offer a full refund or replacement upon verification of the issue. Proof of purchase and photos of the product may be required. We do not offer change-of-mind returns. See our Online Store Terms and Conditions and our Online Store Terms and Conditions to read more.
Fermentation
What is Fermentation?
At its core it’s the employment of Microbes whether its bacteria, molds, or yeasts to transform food through enzymes produced by these microorganisms. In the strictest of definitions is the process of microorganisms convert sugars into another substance in the absence of oxygen. Hipster lettuce wild ferments employ the use of bacteria to create its products. Bacteria are single-celled microorganisms that come in an array from malignant bacteria that can produce toxins capable of causing death to billions of beneficial bacteria that are living on and inside of us that are responsible for healthy biological processes. The ones we employ are known as lactic acid bacteria (lactobacillus) and Acetic acid bacteria (Acetobacter).
What is Wild Fermentation?
Wild fermentation is a natural, spontaneous fermentation process where beneficial bacteria and yeasts already present in the environment break down food, transforming it into a probiotic-rich, nutrient-dense powerhouse. Unlike commercial fermentation, which often uses lab-grown cultures, wild fermentation relies on naturally occurring microbes for a more complex flavor and diverse gut benefits.
What is the Difference Between Wild and Commercial Fermentation ?
Wild fermentation relies on naturally occurring microbes, allowing for a more diverse and complex probiotic profile, while commercial fermentation typically uses lab-cultured strains for consistency. This natural process results in evolving, rich, and unique flavors, whereas commercial fermentation produces a controlled, often milder taste. Because wild fermentation supports a higher diversity of probiotics, it offers greater health benefits compared to commercial fermentation, which often contains limited strains. Additionally, wild-fermented foods are never pasteurized, preserving their live cultures, while commercial ferments are often pasteurized, which kills probiotics and reduces their nutritional benefits.
Nutritional & Health Benefits of Fermented Foods.
✅ Gut Health & Digestion – Packed with probiotics that support a healthy microbiome, easing bloating and improving digestion. ✅ Boosted Immunity – A strong gut = a strong immune system. Wild-fermented foods introduce beneficial bacteria that help fight pathogens. ✅ Increased Nutrient Absorption – The fermentation process breaks down food, making vitamins and minerals more bioavailable. ✅ Natural Detoxification – Lactic acid bacteria help remove toxins and support liver function. ✅ Mental Clarity & Mood Boost – The gut-brain connection means a happy gut can lead to better focus and reduced stress. ✅ Superior Flavor & Texture – Unlike store-bought ferments, wild fermentation creates deep, complex flavors that evolve over time.
The Science Behind Fermentation: How Beneficial Bacteria Work
Acetic acid bacteria (AAB) are rod-shaped bacteria naturally found on the surface of many foods. In fermentation, they work alongside yeast, which produces alcohol. AAB then convert these alcohol sugars into acetic acid, creating the characteristic sharp sourness found in vinegars and kombucha. These bacteria thrive in the low-pH environments they create but require oxygen, making them aerobic microorganisms. The vinegars produced through this process play a crucial role in pickling, helping to establish the low-pH environment needed for food preservation. Meanwhile, lactic acid bacteria (LAB) contribute significantly to the nutritional and functional benefits of fermented foods. During fermentation, LAB: Synthesize vitamins and minerals, enhancing the food’s nutritional value. Produce biologically active peptides, using enzymes such as proteinase and peptidase, which support various health benefits. Break down non-nutrients, improving digestibility and nutrient absorption. These biologically active peptides are particularly beneficial, offering a range of health effects: Conjugated Linoleic Acids (CLA) – May help lower blood pressure. Exopolysaccharides – Act as prebiotics, supporting gut health. Bacteriocins – Exhibit antimicrobial properties, helping fight harmful bacteria. Sphingolipids – Offer anti-carcinogenic and antimicrobial effects. Bioactive Peptides – Provide antioxidant, antimicrobial, opioid antagonist, and anti-allergenic properties while also supporting cardiovascular health. (Source: National Research Council, PubMed) Fermented foods are more than just flavorful additions to your diet—they are powerhouses of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. Their strong anti-inflammatory and immune-supporting properties are largely due to their high antioxidant content and lactic acid bacteria (LAB). These beneficial microbes help maintain a balanced gut microbiome, which is essential for digestive health, immune function, and overall well-being. Antioxidants in fermented plant products also contribute to neutralizing free radicals, reducing oxidative stress, and enhancing immune responses. By regulating antioxidant enzyme activities and modulating inflammation, these functional foods may play a role in protecting against chronic inflammatory diseases, a leading cause of mortality worldwide. (Source: Shahbazi, Bagheri & Yasavoli et al., PubMed)
Regarding Ferments (krauts, kimchis and honey's)
Why does my kimchi or kraut fizz out when I open it?
Your jar is alive. We allow time for the natural activity to settle before refrigerating, where the fermentation slows but never fully stops. If the fridge isn’t quite cold enough or the kraut spends some time at room temperature, the active microbes will reawaken, consuming any remaining sugars and producing carbon dioxide—creating a natural effervescence. We call this “blooming” in our krauts and kimchis, and it’s a beautiful sign of vitality. If you notice pressure building, open the jar over the sink just in case. Bubbling is a sure sign of freshness, and rest assured—it’s absolutely safe (and delicious) to enjoy!
How long will it last in my fridge after I open it?
As long as everything stays clean and there aren’t too many small pieces clinging to the jar, your ferment will be just fine. Press it down each time you use it, and it can last for up to a year in the fridge. That said, we can’t imagine why anyone would let a delicious kraut or kimchi sit forgotten in the back of the fridge—would you?
Do you pasteurise your ferments?
We believe in preserving life, not eliminating it. While pasteurization has its place, we embrace a "post-Pasteurian" approach. When foods began being heat-treated to extend shelf life and simplify global distribution, much of their natural vitality was lost. Our mission is to revive one of the best traditional practices—natural fermentation. These foods simply need refrigeration to slow the process, but even without it, they’ll continue fermenting, which isn’t a problem—it’s just nature at work.
Why isn't there more liquid in my jar? I thought they needed liquid to cover them.
Ferments require liquid to fully submerge the vegetables during the fermentation process, ensuring oxygen stays out. We rely solely on the natural brine drawn from the vegetables themselves—never adding water. Once fermentation is complete, we believe in giving you the most value possible, not just filling jars with excess liquid. That’s why we pack in as much cabbage as possible!
Why do I need to store these ferments in the fridge?
To preserve the ideal texture and flavor, fermentation needs to be carefully managed. Over time, as the process continues, ferments naturally become softer and more tangy. Keeping them at cooler temperatures slows this activity down, maintaining their balance while keeping the beneficial microbes alive. Refrigeration holds them right where they are—paused, waiting to be enjoyed at their peak. And once you eat them? They’ll awaken in your gut, thriving in the warmth where they can do their best work!
Lacto-Fermented Honey Vs Mead