#fermentery

Um das richtig zu beantworten, ist es hilfreich, das gesamte Konzept der Milchsäure Fermentation (Lacto-Fermentation) zu verstehen. Was genau bedeutet diese Fermentation? Die Milchsäure-Fermentation ist ein Lebensmittelkonservierungsprozess bei dem Lebensmittel wie Sauerkraut, Salzgurken, Kimchi usw. hergestellt werden. Einfach ausgedrückt ist das ein Transformationsprozess bei dem die guten Bakterien, die bereits auf Gemüse vorhanden sind, in einer salzigen und anaeroben (dh. sauerstofffreien)

Fermented vegetables! A wonderful thing & the latest craze among the health conscious people. The gut bacteria, microbiome, the second brain, probiotics, the gut & mood connection, the proper bacteria & health connection. You hear about all those things more & more. They are all wonderful terms & so true. But there's one problem that most people are not even aware of, and especially the people who make those wonderful fermented foods (and drinks). And most probably neither are you - you, the cu

When you buy our SCOBY or the other cultures that we offer (Water or Kefir grains), we are always very grateful that you picked our place to purchase them. With your purchase, you will get a leaflet with basic instructions, but we can not teach to how to make Kombucha (or Water Kefir or Milk Kefir). We also can not help you solve all your possible problems that you might encounter while making them. At least not in the way that you think we can! So, please do not call us with your problems or do

In order to answer this correctly, it is helpful to understand the whole concept of lacto- fermentation. So what exactly is lacto-fermentation? Lacto-fermentation is a food preservation process that produces such foods like Sauerkraut, Dill Pickles, Kimchi, etc. To put it simply, it's a transformation process during which good bacteria, which are already present on vegetables, thrive in a salty & anaerobic (meaning oxygen free) environment & the "not so good bacteria", which can not survive the

SPEISEKAMMER Magazin No. 1, 2021

We have always been proponents of working with natural substances. Quartz or granite stones are just one of them. They save us a lot of work, time & money. But that is not the only reason why we use them. Stones have been used like that for centuries. There were no fancy weights before & stones were always easily available. Stones also, like any other natural substance, impart a natural vibrations That is why we love using them & that is why we have been using them from day one. And that is why

A ferment that combines our passion for teas & for lacto-fermentation. Fermenting tea into Kombucha, we got it covered. Combining tea with Sauerkraut, that was something new. But it was coming, especially that I have already used this smoked tea with food in the 1990s. At that time I was "smoking" steaks, this time I am "smoking" cabbage. The reason why I write smoking in parenthesis is this: it is not a traditional smoking method using smoke as the flavoring agent. In this case the already smok