Help Center

HOW LONG DOES IT LAST FOR?

Kept in the fridge, our GoodBugs sauerkraut and Kimchi can last indefinitely, They have all tested negative for pathogens at 12 months and go out the door with at least a 6 month best before date.

If you push the sauerkraut and kimchi down, under the liquid, then this will help prolong its shelf life.

Anything that is dried out above the liquid can be discarded and the rest consumed safely.  

Our fermented pesto has the shortest shelf life once opened, but a taste test it the best determinant. As the Zesta fermented pesto ages it may because for suitable to enjoy with other flavours and textures. You could include in a salad dressing or sandwich rather than as a dip or with cheese and crackers. 

HOW MUCH SHOULD I EAT?

We like to say you should be eating fermented food every, meal every day. 

Not just our GoodBugs, but a diverse range of beer, wine, cider, vinegar, cheese, miso, yogurt, kimchi, sauerkraut, homemade pickles (2 min video coming soon) kefir, kombucha, tempeh, idli etc.... Check out a comprehensive list here. 52-fermented-foods

 

Returns & Refunds Policy

At GoodBugs, we want all our customers to be stoked with both our products and our service.

Damaged Items:
If your item arrives damaged, please send us clear photos of the packaging and product within 48 hours so we can make a claim with our courier. Hold onto the damaged goods for a few days in case the courier needs to inspect them.

Product Quality Concerns:
If you believe a product isn’t up to our usual high standard, please email us at mareaverry@goodbugs.co.nz with:

• A brief description of the issue

• A photo or two

• The batch number (found on the jar)

We'll offer you a replacement or a refund.

In some cases, especially with rural delivery or small orders, postage costs may make resending impractical. In that case, we may offer you a refund or a generous discount code for your next order.

Thanks so much for your understanding — we genuinely care and will always do our best to make things right.

ARE FEREMENTED FODS SAFE IN PREGNANCY.

Yes!!

Fermentation of fruit and vegetables produces some of the safest foods you can eat. The combination of low pH, salt, refrigeration and lactic acid bacteria kills the hardiest of pathogens, Salmonella, E.coli, Listeria, Botulism.

AND, there are studies that show fostering good bacteria during pregnancy can benefit your baby in later life.  Gut microbes are passed on from mother to baby during pregnancy and birth and a well balanced gut microbiome is believed to upregulate your baby's immune function and can protect against autoimmune responses such as eczema and asthma.

HOW IS KIMCHI AND SAUERKRAUT DIFFERENT.

Kimchi basically mean spicy fermented vegetables and is ubiquitous in Korea and throughout Asia, albeit with different names.  Korean families are known to have a separate fridge, just for kimchi. You may be familiar with the traditional Napa cabbage kimchi, Our Award winning GoodBugs Kimchi are closer to the consistency of sauerkraut ,made form predominantly green or savoy cabbage. Traditionally kimchi was buried underground until it had fermented. and the umami taste was often achieved by adding whole fish or shrimp. 

Sauerkraut, or the Dutch Zuurkool, literally translate to Sour Cabbage. This European counterpart is most prevalent through Eastern Europe where it is enjoyed as a winter staple.  Traditionally vegetables were not readily available during the winter months so vegetables were preserved via fermentation. There are many stories of the barrel by the back door that was packed full of fermenting, often whole cabbages. Flavours differ regionally but usually involve combinations or carrot, beet, apple, caraway, juniper, and onion. 

Our GoodBugs sauerkrauts can be enjoyed as a side or condiment. match them with most dinners, in a sandwich or tossed in a salad. The sour taste and crunch texture contrasts well with smooth and fatty ingredients, like avocado, pork, battered fish or mayonnaise.

I THOUGHT FERMENTED FOODS WERE SUPPOSED TO BE GOOD FOR ME, BUT THEY MAKE ME BLOATED.

There is a small but growing portion of the population who report sensitivities to fermented foods. This is frustrating, especially when one of the first pieces of advice to fix gut issues, is to include more fermented foods in your diet.

It is possible that bloating after consuming fermented foods is caused by a little known condition called SIBO or small intestinal bacterial overgrowth.  SIBO could result from a number of environmental causes, including  low stomach acid, too much sugar, stress,  antibiotics use and nutritional  deficiences. If you suspect this might be what you are suffering from then you could  check out some ways in which this can be alleviated.  And first is to avoid fermented foods for a while. Ben Warren at BePure in NZ has some good blogs around this. https://www.bepure.co.nz/blogs/news/7-tips-support-sibo-naturally