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You don't need a lot of equipment to make wild fermented vegetables. However, a few small utensils, such as weights or the fermentation system, guarantee success.
Keywords: brine, wild ferments
You can also store the ferment in the refrigerator for a longer period of time, sealed and with weight. It will still slowly become more acidic over time, even in the fridge. Most vegetable ferments will keep for several months without any problems.
Keywords: wild ferments
Lactic acid fermentation can only take place without air: This means that the vegetables that stick out of the liquid do not ferment. This can quickly lead to the formation of mould.
Have you got tomatoes on your balcony, in the garden or picked some up from the weekly market? It's time to pickle the last tomatoes of the season! This recipe is a softer vegetable that becomes very soft.
Do you want a firm to the bite ferment? Then it is best to use firmer vegetables such as cabbage, root and tuber vegetables, celery, fennel or asparagus.
Curtido is the sauerkraut of El Salvador. Fresh, crunchy, spicy, good. We show you how easily your white cabbage ferments into a Central American salad.
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