Our Quality Assurance Testing

At Fresh Ferments, we don’t just talk about live cultures — we send our ferments to an independent laboratory for testing. Below are the results from our two most recent sauerkraut tests, showing consistency, quality, and active fermentation.

Sauerkraut Test - Batch0001

Date tested: 13th September 2025

Sample reference: 1250915765

  • Lactic Acid Bacteria (LAB): 1.18 × 10⁶ cfu/g

  • Yeast & mould: < 20 cfu/g

This batch showed a very high level of beneficial lactic acid bacteria, with extremely low levels of yeast and mould. These results indicate a strong, clean ferment with a rich population of live cultures.

Sauerkraut Test - Batch0005

Date tested: 11th December 2025

Sample reference: 1251214578

  • Lactic Acid Bacteria (LAB): approximately 3.0–3.4 × 10⁵ cfu/g

    (Note: Estimated, as colonies were too numerous to count accurately)

  • Yeast: < 20 cfu/g

  • Mould: Not detected

This test confirms healthy lactic fermentation, very low yeast levels, and no detectable mould. The sauerkraut is fermenting cleanly and shows good microbial stability.

How the Results Compare

Both batches demonstrate:

  • Active lactic acid fermentation

  • Very low yeast levels

  • No detectable mould

All tests evidence strong, healthy lactic fermentation and abundant live cultures typical of well-fermented sauerkraut

What This Means for You

Our testing shows that Fresh Ferments sauerkraut is:

Properly fermented using traditional lactic fermentation

  • Free from detectable spoilage moulds

  • Consistently produced with care and good hygiene

  • Rich in naturally occurring beneficial bacteria

We continue to test our products to ensure quality, transparency, and confidence in every jar.

Our Partner Laboratory

Southern Microbiological Services Ltd

Unit 3, Georges Farm,

West Buckland, Wellington,

Somerset, TA21 9LE, UK

Methods used: MS-approved laboratory methods (including DRBC and ELA methodologies)