When BAO started to produce fermented vegetables in 2010, we searched for an adequate name for our ferments. Pickles didn't do it for us. Sauerkraut did not appeal to us and we are not Korean, so we did feel like we could call it kim chi. Every culture eats fermented food… except for the Americans. Everything is canned and boiled. Sterile. American pickles are pasteurized, even most of our beer is pasteurized. And our guts are suffering.
So after a lot of deliberation, we settled on Raw Slaw.
It captured our idea. Slaw is definitely American. And it is raw. But it has taken us a while to make people understand the fermented aspect. Lacto-fermentation uses salt and lactobacillus to soften the vegetables, make them sour and protect them.
Raw Slaw is raw, vegan, organic, fermented and full of gut-healing lactobacillus.
Keep an eye out for new BAO Raw Slaws. They are not always shredded. Some of our Raw Slaws are chunky, some sliced, but always tart, briny, live, and healthy !