Did you know...
Coffee and chocolate have a tough outer coat which is moved during fermentation, benefiting from the microbes, Erwinia dissolvens, leuconostoc, and lactobacillus species plus the yeasts of the genus Saccharomyces.
—Coffee & Chocolate Are Fermented!
I bought my first batch of Pickl-It jars and am in love. Finally, fermenting is working for me!
—Terri B., Raleigh, NC