FAQ's
Packaging
Almost all of our packaging is 100% recyclable including the Eco paper tape. We also aim to minimise packaging and reuse old packaging as much as possible. Therefore, it might sometimes be the case that there are some plastics (padding or bubble wrap or similar) within the box. We like to think that we are doing our bit by reusing these materials and we hope that you’ll be able to do the same.
Damaged Jars We try our best to avoid any damages or leaky jars, but sometimes it happens. Please take a photo of any damaged jars and the packaging and kindly send it to hello@cultjar.co.uk This information will hopefully help us avoid similar situations in the future. Once we receive your photos, we will respond accordingly.
How and where should I store my jars?
We recommend that the ferments (orange label jars) are stored in the fridge. The pH preserves the ingredients, so it is perfectly fine for them to be out of the fridge for a few days - while they are being shipped, as an example. However, chilling the jar controls the fermentation so that the product is more stable. All other jar label colours (Pickles = green / Sott’Olio = blue / Fruit Preserves = lilac / Seasonings & Sauces = Yellow) are ambient / room temperature products and only need to be refrigerated after they’ve been opened, although, chilling before they are opened will not damage them
Can I loosen or remove the lids?
Loosening or removing the lids on the ferments (orange labels) is perfectly fine. In fact, it is recommended. The lids on the pickles, sott’olio and preserves should not be removed until you are ready to eat them.
My jar is leaking. Is it ok and still safe to eat?
If the ferments start to overflow, they are still safe to eat, but check that they look, smell and taste OK. If we are talking about any other label colour jar, then this shouldn’t be the case, and we might have a problem. Our ferments are ‘alive’ and full of good bacteria, which means this that they continue to evolve. Fermentation releases CO2 and you might notice that the jar lid is starting to look a little convex or the brine inside the jar is bubbling or there’s a little hissing. Chilling the jars helps to slow down the fermentation but it doesn’t completely stop. Simply release the lid, reseal and return to the fridge.
How can I prolong the life of my ferment – and care for it?
For added benefit, especially in regard to retaining the quality and preventing any bad bacteria, we suggest that you check that all of the veg in the jar is below the surface of the brine. If not, simply press down the veg so that it releases more brine to the surface and the veg becomes submerged again.
The ‘live’ lactic acid bacteria in any ferment is a key reason for the taste and the health benefits and it also preserves the ingredients. Heating ferments above body temperature or freezing the product will kill the bacteria – the ferment will still taste delicious but many of the probiotic benefits will have been lost.
Feedback
Please contact us at; hello@cultjar.co.uk To help us improve and evolve, we’d really appreciate your feedback. Please let us know if you have just the smallest of comments - on anything from the ordering procedure to the way the jars have been packed and, most helpfully, the taste. Please don’t hold back!