Fermentation is an ancient process that uses microorganisms such as bacteria, yeasts, and molds to break down and transform food. This process can occur naturally or be carried out intentionally. But what happens during fermentation? During fermentation, carbohydrates in food are converted into acids or alcohol, which changes the taste, texture, and shelf life of the food.

There are different types of ferments that enable fermentation:

• Bacterial ferments (e.g., sauerkraut, yogurt)
• Mold ferments (e.g., cheese, brie)
• Yeast ferments (e.g., kombucha,
  sourdough bread, kefir, beer)

All these foods are preserved through fermentation.
This natural process transforms raw foods into entirely new taste experiences while offering enormous health
benefits. Probiotic foods are considered true superfoods because they contain living, highly effective microorganisms.

Canning: Preserved by heating. Germs are killed, some vitamins are retained – without probiotic effect.

Pickling: Preserved in vinegar or salt. Antioxidants remain, but no living microorganisms – yet it's savory & digestive.

Fermenting: Entirely without heat. Probiotic lactic acid bacteria strengthen the gut, immune system & digestion. Retains Vitamin C & forms Vitamin B12 – ideal for a healthy diet.

You can find more inspiration on the individual types and recipes on our blog.

Almost any vegetable can be fermented! Classics include white cabbage, carrots, beetroot, cauliflower, cucumbers, or radishes. The only important thing is that it should be fresh, undamaged, and preferably untreated (organic).

No, fermentation relies on natural microorganisms. However, jars and weights should be thoroughly rinsed – hot water is usually sufficient. Sterilization, as with canning, is not necessary but recommended to prevent unwanted germs.

Yes, but with caution: fruit contains a lot of sugar and ferments more quickly – sometimes even alcoholically. Ideal for starting are, for example, fermented plums, lemons or water kefir with fruits.

This is the natural fermentation process in which lactic acid bacteria convert carbohydrates (e.g., from vegetables) into lactic acid. This makes the ferment durable, probiotic, and exciting in taste.

Properly fermented foods can be stored in the refrigerator for several months – often even longer. They develop more flavor over time but do not lose quality, as long as they are stored cool and removed cleanly.

This is completely normal! During fermentation, gases and turbidity form – both are signs that your ferment is "working". Important: Everything must remain submerged in liquid.

Absolutely! Our Mason Jars and Fermentation Lids are reusable, durable, and very easy to clean. This way, you can ferment sustainably and plastic-free.

It can also be done with improvised means – but with fermentation weights, suitable lids, and airtight jars, it is significantly easier, more hygienic, and safer – especially for beginners.

A selection of different starter sets can make getting started much easier.

Rely on your senses: The smell should be pleasantly sour (not rotten!), the color strong, the surface clean. Taste after 5-7 days – if it's sour enough for you, you can refrigerate it.

Ideally not at all – that will disturb the process. If you are curious, look through the glass instead of opening it. If you want to try different stages of ripeness, it is better to make several small jars.