NOONA'S AMBA LLC
AUBURN, AL

"I am interested in how people use fermentation; in the past and now….how it was used as an ancient and natural 'food preserving technology' (why and how)….I began with the knowledge of my wife's culture and her family heritage and recipes, as well as with my own father's heritage…I remember cooking with my father when I was a young child until I was almost into adulthood….and then I continued to follow different cultures' culinary lineage along immigration lines and diasporas….following favorite recipes from the past to today…and recreating the authentic tastes that are integral to the flavors of ethnic food…with close attention paid to when and how modern businesses changed recipes from ‘pickles without vinegar (fermented)’ to modern industrial vinegar and other souring agents.  Additionally I am interested in controlling the microbial ecosystem and culturing processes that produce this natural food preserving environment.  And additionally to that, I am interested and committed to all of the health benefits that are included with eating food preserved in the old way…improving digestibility, flavors, and gut fauna for health...I am a biological scientist by profession and education, but I now also consider myself a 'food archaeologist.'" Note: All shipping prices reflect two-day priority shipping in order to minimize the time our products are in transit and exposed to heat.    Orders should arrive within 7 business days.  Thank's for contacting us. We strive to provide great service and superior products. "I am interested in how people use fermentation; in the past and now….how it was used as an ancient and natural 'food preserving technology' (why and how)….I began with the knowledge of my wife's culture and her family heritage and recipes, as well as with my own father's heritage…I remember cooking with my father when I was a young child until I was almost into adulthood….and then I continued to follow different cultures' culinary lineage along immigration lines and diasporas….following favorite recipes from the past to today…and recreating the authentic tastes that are integral to the flavors of ethnic food…with close attention paid to when and how modern businesses changed recipes from ‘pickles without vinegar (fermented)’ to modern industrial vinegar and other souring agents.  Additionally I am interested in controlling the microbial ecosystem and culturing processes that produce this natural food preserving environment.  And additionally to that, I am interested and committed to all of the health benefits that are included with eating food preserved in the old way…improving digestibility, flavors, and gut fauna for health...I am a biological scientist by profession and education, but I now also consider myself a 'food archaeologist.'"