Fermentation,
where health begins
Discover the ancient secret that turns food waste into health gold. Fermentation uses friendly bacteria to create probiotic-rich foods that improve your digestion, extend shelf life naturally, and give your body the beneficial microorganisms it craves – all while reducing kitchen waste.
Why is fermentation good for you?
Process surplus from the garden or refrigerator. Extend their shelf life without a drop of chemical preservatives and create healthy and tasty dishes full of probiotics.
Fermentation (or also called culturing) is a natural process in which microorganisms—mainly lactic acid bacteria—convert sugars in foods into acids.
Fermentation creates complex, tangy, and umami-rich flavors that are difficult to achieve through other cooking methods.
You can
play with food
Using fermentation, you can produce various dishes and beverages.
fermented vegetables
sourdough starter
homemade sodas/fermented drinks
homemade kefir
homemade sauerkraut or pickles
How to ferment
Cut or grate the vegetables, season to taste and insert in a jar.
Push the vegetables down to 2 cm below the edge of the jar.
Add water so that the surface is slightly above the vegetables.
Cover the vegetables with a larger leaf or vegetable slice.
Place the pressure insert on the ingredients so that the tabs rest on the curved top of the jar.
Close the jar with the fermentation lid.
Allow the vegetables to ferment for several days. Upon completion of the fermentation process, keep the jar with the ingredients refrigerated.
