Start with your favorite snack
Brotzeit (snack time/light meal) means more than just a quick dinner – it's enjoyment, tradition, and creativity. With homemade sourdough bread, crunchy pickles, and fermented vegetables, your Brotzeit will become a true highlight. Here you'll find not only recipes, ideas, and instructions for your next Brotzeit, but also the right products – from Mason Jars, glass weights to sourdough and practical accessories.
Whether you're just starting with fermenting or are already a pro – we provide you with knowledge, solutions, and inspiration so that your Brotzeit always turns out perfectly.
$Must-haves$ for your Brotzeit
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Sourdough Variations
Sourdough is alive – and that's precisely what makes it so special. Many of our community questions revolve around its care and success: How often do I need to feed it, how does it survive the summer or a long trip? With our sourdough kit, you get everything you need to build your starter step-by-step – from the jar to the accessories.
We also share tips on how to bake your bread successfully and recipes that add variety to your bread-making routine.
A snack like in the old days – newly revived with your favorite jar.
Sourdough Ciabatta
Light, crispy and Mediterranean! Golden brown and crispy on the outside, wonderfully airy with large pores on the inside: This sourdough ciabatta brings a real taste of Italy to your snack time. Perfect with olives, pickles or simply with good olive oil and salt.
Nutty whole grain sourdough bread
Powerful & nutritious! Whole grain rye, crunchy nuts and seeds – this sourdough bread is not only aromatic but also full of fiber, vitamins, and valuable fats. Perfect if you want to enjoy healthy food without sacrificing crunch.
Sourdough Toasties
Sourdough Toasties – the sophisticated bread snack! Golden brown, fluffy, and wonderfully aromatic – these are our sourdough toasties, the elegant alternative to the classic sandwich. Whether sweet with jam or savory – these toasties will make dough lovers beam.
$Ferments$
The top question from our community:
"How do I prevent mold?" – the answer:
With the right tools and a few golden rules. Our glass weights reliably keep your vegetables submerged in the brine, the fermentation lids ensure clean work, and natural salt creates the perfect environment for good bacteria. This way, kimchi, sauerkraut, or tomatoes in honey turn out safely and full of flavor. And what if something still goes wrong?
We share troubleshooting, recipes, and practical tips in our blog.
$Probiotic Recipes$ for Variety & Diversity
Fermented Tomatoes in Honey
Sweet & Savory & Homemade: Fermented Tomatoes in Honey as a Creative Addition to Dinner.
Spicy fermented mustard
Fermented mustard brings spice and aroma to your snack. Learn how to make it and how it pairs perfectly with ciabatta, tomatoes & pickles.
Bell Pepper Kimchi
Fresh, spicy, and a real eye-catcher on the dinner table. With our simple recipe, you can make bell pepper kimchi in no time – perfect with sourdough bread, cheese & pickles.
Sourdough
Fermenting
Preserves & Chutneys
Canned goods bring variety to your pantry and are the perfect addition to a snack. Whether it's sweet and spicy chutney, aromatic tomatoes, or fruity plums – with the right jar selection and clean working practices, canned goods will last for months. Many ask us: "How long does a jar last?" or "How do I know if it's spoiled?" – in our Mason Jars and storage jars, your canned goods remain securely sealed, aromatic, and always ready for the next moment of enjoyment.
Pickles
Pickles are quick, aromatic, and versatile – an uncomplicated change of pace for your jar. Whether cucumbers, radishes, or onions: just a few spices make all the difference. Many in the community ask, "Which salt should I use?" – for pickling, classic salt is sufficient; clean preparation and the right seasoning are what truly matter.
With our Mason Jars, it's especially easy – served with sourdough bread & cheese platters, pickles perfectly round off your snack time.
Peach Chutney
Avocado Dip
Cucumbers
Community FAQ & Tips
Don't worry: Your sourdough doesn't need to come on vacation with you. If you're only away for one to two weeks, it's enough to feed it well beforehand and store it tightly sealed in the refrigerator – the cold slows down its activity and it will keep without problems.
If you're away longer, there are two reliable methods: Either you dry a portion of your starter thinly on parchment paper (it will then keep for months) or you freeze it in individual portions. Both methods can later be reactivated with water and flour. This way, your sourdough stays alive – whether you're away for a weekend or traveling for several weeks.
Mold almost always occurs during fermentation when vegetables or fruit are not completely covered by the brine. Oxygen comes into contact with the food on the surface – and that's where mold has an easy time. With our glass weight, you can easily avoid this: It keeps your ferment safely submerged in the liquid, fits perfectly into a Mason Jar, and can be effortlessly removed after fermentation. This way, everything remains reliably under brine, mold has no chance – and you can look forward to the taste.
At first glance, both methods appear similar: vegetables are placed in a jar, covered with liquid, and enjoyed later. However, the difference lies in the details – and in the magic of microorganisms.
PICKLING involves classically preserving vegetables in vinegar, often with sugar, salt, and spices. The vinegar immediately preserves and imparts the typical, slightly sweet-sour taste. Due to the addition of vinegar, microorganisms cannot survive – therefore, no probiotics are formed during pickling. This is the key difference from fermentation. It's quick to make, long-lasting, and particularly aromatic – ideal, for example, for Pickled Pink Onions or radishes.
FERMENTATION, on the other hand, works entirely without vinegar – here, a brine ensures that natural lactic acid bacteria become active. These good bacteria convert sugar into lactic acid, thus creating an acidic environment that preserves the vegetables. This process produces gases that must escape through a fermentation valve/lid. The result: probiotic superfood that not only tastes spicy but also benefits your gut health.
Salt plays a central role in the fermentation process: it not only ensures the right taste but also contributes to shelf life, texture, and the optimal environment for beneficial microorganisms. But how much salt is actually ideal – and which type of salt is best suited for your ferment?
Our practical salt calculator helps you quickly determine the perfect amount of salt for your desired water quantity and salt type. This way, your fermentation project will be successful, flavorful, and completely stress-free when it comes to calculations.
Simply select the water quantity and salt type – and let's go!
Once opened, jars of ferments or chutneys should be stored in the refrigerator. There, they will last several weeks to months, depending on the recipe. Important: Always use clean utensils and seal the jar tightly again.
How long it takes depends on the variety, temperature, and honey – the first bubbles appear after just 3–5 days.
Between day 7 and 10, the most exciting flavors often develop. After 14 days at the latest, the tomatoes should be moved to the refrigerator – there, fermentation slows down, and they remain stable for longer. This way, you determine the perfect time based on taste and shelf life.
In our Inspiration tab, you'll find detailed pages on individual topics. Click here for canning, fermenting, or everything you should know about sourdough.
Jars & starter kits, combined with knowledge and inspiration: Everything you need for your perfect snack. Turn everyday moments into moments of indulgence – with sourdough, pickles & ferments.
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