Unfortunately, fermentation increases the histamine content of foods, so our wild ferments mix is not well suited for people with histamine intolerance. Basically, everyone should listen to their own body, how they react to what and what they tolerat
The brine serves to create a suitable environment for the bacteria responsible for successful fermentation. At the same time, the salt has a selective effect: it prevents the growth of undesirable bacteria and thus creates a "home advantage" for the
Not if you follow the rules! Fermentation has been practised for thousands of years. If you observe a few essential points, such as hygiene, brine and the exclusion of oxygen, nothing can actually go wrong with fermentation! Often cream yeast is conf
Almost anything: sauerkraut, kimchi, pickles, fermented sauces and relishes, pickled tomatoes and anything else you feel like. Experimentation is expressly permitted!
It doesn't have to! Whether a ferment bubbles and produces many visible gases depends on many factors, such as the temperature or the proportion of carbohydrates in your ferment. If you are unsure, you can open the jar briefly and see if some pressur
Only you decide when your ferments are ready. In principle, ferments are always ready to eat. Some softer vegetables can be eaten after a few days (e.g. kimchi). Sour and red cabbage can ferment for 3-6 weeks or longer. The longer the fermentation ta
This varies from ferment to ferment. Basically, however, they do not go bad or spoil, but only change over time. You can significantly extend the shelf life of your ferments if you store them in the refrigerator, keep the vegetables covered with brin
We recommend the use of primal salt or rock salt. This is the result of the drying out of the seas and is found in deep layers of rock. Since the oceans are becoming increasingly polluted and microplastics have been detected in many salts, rock salt
Wild fermentation is the original way of fermentation without adding a starter culture. Since the microorganisms responsible for this - primarily lactic acid bacteria - are everywhere, you do not need a starter culture to pickle vegetables and herbs.
You are holding a fermented living product in your hands. Especially when stored in the fridge, the shelf life is quite long. However, even though fermented products are naturally less susceptible to mould, this can still happen. So rely on your sens
In principle, it is important during fermentation that gases can escape, but that oxygen does not get in, in order to avoid mould. This works best with our airlock lids. Jars with rubber inserts probably also allow gases to escape, but we have not ha
Our kimchi is completely organic, except for the kimchi spice, which is not available in organic quality. Not even in Korea.
No, you don't need to worry about C. botulinum. Due to the acidic environment that is created, it does not find a suitable habitat in ferments.
Oh yes, it is! And it's a good sign in the first 1-2 days that fermentation has started. The lactic acid bacteria that are active in the beginning produce carbon dioxide as well as lactic acid, which is where the bubbles come from. Depending on the f
Yes, we admit, it can sometimes smell quite strange during lactic acid fermentation. Especially kimchi and other recipes with onion, garlic or radish give off aromatic gases during fermentation. But they taste all the better for it in the end! Simila
Sometimes it can happen that a whitish layer has formed on your vegetable ferment. No need to panic! This is almost always cream yeast, and even the best fermentation professionals sometimes develop it. Creamy yeast is not really a reason to be happy
No. Lactic acid fermentation is a fermentation process that runs very reliably with the microflora present on the vegetables. All we have to do is create the right conditions for the lactic acid bacteria to survive. On the internet you sometimes find
In the lactic acid fermentation of sauerkraut, the vegetables are kneaded with salt or mashed with a pestle until the cell juice comes out. If the vegetables are then layered into the vessel, the entire ferment should be completely covered by it. Som
Ideally, you should keep your jar closed during the entire 3-4 week fermentation period. In the first phase of lactic acid fermentation, carbon dioxide (CO2) is produced,. which is produced by the lactic acid bacteria. This forms a protective layer a
One of the by-products of lactic acid fermentation is the messenger substance histamine, which is also produced in many other types of fermentation. Normally, this is not a problem for our body. However, if you have a histamine intolerance, try it sl
During the first phase of fermentation, your wild ferment is very actively bubbling, so it can quickly happen that the vessel overflows. This is not a bad thing at first, but a good sign of active lactic acid fermentation. That's why we recommend put
You can replace our red fermentation lid with the Leifheit metal lid after fermentation and before storing the jar in the refrigerator. In the fridge, the microbes are less active and there will be less carbon dioxide or pressure.