Launched by two women in Austin, the Cultured Carrot has revolutionized ancient fermentation. While we were amazed at the exploding amount of information about the microbiome, gut health and the amazing benefits of fermented foods we knew there had to be a better way to get them onto our plate and into our families tummies.
The Cultured Carrot was founded by Palak Sadarangani, a health coach practicing an Ayurvedic lifestyle and Kristin Simpson, a pharmacist with a holistic lifestyle approach. Both busy moms of young kids were blown away by the research and study of the microbiome. Up to 80% of our immune system is found in the gut. Eating fermented foods adds good bacteria to our guts to help maintain the balance we need for a healthy immune system. A healthy microbiome was the key to our families overall health. We knew we had to get more probiotics from fermented foods into our families tummies. Currently all the fermented foods on the market were traditional kimchi, sauerkraut, kombucha, kefir, miso etc. Remembering to take these traditional fermented foods everyday became difficult. We had to create something that was convenient and part of our everyday palates. That's when the idea was born, to create fermented vegetable dressings for salads, marinates and sauces. This concept is the new revolution of fermentation, making traditional ferments more convenient and bringing them to today's busy modern tables.