If it was pasteurised, we would not sell it
Most “probiotic” products on Indian shelves are heat-treated after fermentation — which kills the very cultures you are buying them for. Everything in TempeWala’s live range is raw and unpasteurised: the cultures that fermented it are alive when it reaches you.
Why unpasteurised matters
Pasteurisation makes fermented food shelf-stable by heating it — and heat does not distinguish between spoilage organisms and the beneficial cultures. A pasteurised kimchi is pickled cabbage; a pasteurised kombucha is sweetened tea. If gut cultures are why you are buying, raw is the only version that delivers them.
The living lineup
- Raw Kombucha — unpasteurised, unflavoured, wild-fermented; naturally carbonated by its own culture.
- Kimchi — raw and lacto-fermented with Korean gochujang chilli paste; no vinegar, no added sugar, still fermenting in the jar.
- Sauerkraut — napa cabbage, sea salt, live water kefir; raw, tangy, alive.
- Water, Ginger & Coconut Kefir — dairy-free, naturally sparkling, live-cultured; sugar consumed by the culture, not by you.
- Fresh Tempeh — the flagship: live-cultured fermented soybean, made daily in Bangalore.
How we keep it alive in transit
In Bangalore, live products travel by same-day e-bike delivery. Pan-India, they ship in insulated cold-chain boxes so the cultures arrive as active as they left. Refrigerate on arrival — these foods are alive, and that is the point.
FAQs
Is unpasteurised food safe?
Properly lacto-fermented foods are acidic environments where the beneficial cultures dominate — the same safety mechanism humans have relied on for millennia. We ferment in controlled small batches and ship cold.
Why does the kombucha bottle hiss?
Live culture keeps producing gentle natural carbonation. Open cold and slowly — that hiss is the proof of life.
Do live foods need refrigeration?
Yes, from the moment they arrive. Refrigeration slows the ferment so the flavour holds where you like it.