Yes, fermented vegetables, including our kimchi, generally share similar health benefits because they both arise from the fermentation process.
Both are rich in probiotics, enzymes and nutrients beneficial for gut health and overall well-being.
Still, we recommend varying fermented vegetables as much as possible. That way, you benefit from the diversity of probiotics from different types of vegetables, which can enhance health benefits. Each vegetable contributes unique nutrients and microbial cultures to the fermentation process, which can promote the diversity of the gut microbiome. By including a wide range of fermented vegetables in your diet, you are giving your gut a diverse mix of good bacteria, which can be beneficial to your digestive and overall health.
No, our fermented raw vegetables do not need to be delivered via refrigerated transport. Fermentation is an age-old technique to preserve and preserve food without refrigeration. We did use refrigerated transport in the past because our shipping boxes at the time were not sturdy enough to ship with Bpost.
It is important to understand that our fermented vegetables are not perishable in the traditional sense because the fermentation process preserves them.
Switching to Bpost for delivery has contributed to cost efficiency. We are happy that we were able to reduce shipping costs while still guaranteeing the quality of our products.
For our turmeric shot, we chose to add a cooling element to ensure freshness. However, this is an exception to our products, which can be delivered and stored at room temperature without any problems. Caution! Once opened go ahead and keep your goblet in the refrigerator at all times.
Yes, all of our products are completely vegan and do not contain any animal products. This includes our kimchi, which is vegan because we do not use fish sauce.
No trace of added sugars. No preservatives, flavor enhancers or dyes. In addition, our products are not pasteurized to preserve the vibrant lactic acid bacteria.
In addition to fresh raw vegetables, fruits, herbs and salt, there is a good dose of love in our fermented products. Everything is artisanally prepared - yes, really! We take our own time to cut, knead, mix and prepare according to the principles of traditional fermentation.
Our fermented products are made with fresh, crunchy vegetables, a selection of spices and a touch of salt. But there's more... We add a generous dose of love and patience. Our approach includes spontaneous or wild fermentation, deliberately not using starter cultures. Instead, we rely on the natural bacteria already present in the vegetables themselves.
This process involves carefully controlled growth of microorganisms without any health risk. How is this possible? Because we let our vegetables ferment for a minimum of 21 days. After 7 days, they are already fit for consumption, as the low-oxygen and acidic environment allows only the beneficial bacteria to survive. However, we choose to wait a little longer so that our vegetables have extra time to develop even more health benefits.
This phenomenon is caused by a purely physical process called adiabatic expansion. During the fermentation process, carbon dioxide (CO2) is produced, which becomes pressurized in the sealed jar. When you open the jar, the carbon dioxide gas can expand suddenly and rapidly. This change in pressure, volume and temperature can lead to the formation of visible vapor or "smoke." This phenomenon is similar to what can happen when you open fizzy drinks. It is a normal and harmless phenomenon that occurs as a result of the release of built-up pressure in the pot.
No, there is absolutely no milk in fermented vegetables. Lactic acid bacteria convert sugars, including milk sugar, into lactic acid, which is the basis for their name.
A minimum period of 7 days is required to ensure that only lactic acid bacteria survive. However, to derive significantly more health benefits from fermentation, we opted for a period of at least 21 days. During this time, lactic acid bacteria are given more opportunity to grow, resulting in a higher concentration of these beneficial microorganisms. This extended fermentation process promotes the release of all nutritious substances, which is beneficial for both neurological and immunological well-being.
We choose not to pasteurize our fermented vegetables, and there are good reasons for this. During the fermentation process, only beneficial lactic acid bacteria thrive, which are essential for creating a healthy end product. Pasteurization, on the other hand, involves heating food to high temperatures to eliminate harmful bacteria and extend shelf life.
An additional reason is that pasteurizing fermented vegetables is not necessary. Fermentation in itself is an ancient preservation technique that has been used throughout the ages to preserve food.
While pasteurization can help kill harmful microorganisms, it would simultaneously eliminate the beneficial bacteria and enzymes responsible for the fermentation process and its associated benefits. Preserving live bacteria and enzymes is vital to the probiotic and nutritional properties of fermented foods. For this reason, we do not pasteurize our fermented products to preserve their authentic nutritional value and health benefits.
Many pickled or pickled vegetables available on the market are often prepared with hot vinegar, salt, sugar or alcohol. In addition, these products are sometimes heated, resulting in the killing of all bacteria. In contrast, only salt (or salt water) is used in the fermentation process. Here, healthy lactic acid bacteria play a crucial role in creating the sour taste, as well as providing numerous health benefits.
Fermentation is an ancient preservation technique that has its origins in human history. It is a natural process in which beneficial lactic acid bacteria thrive in an oxygen-free environment, with carbohydrates present being converted into lactic acid by these bacteria. Fermented vegetables are both probiotic, because they are a rich source of beneficial gut bacteria, and prebiotic, because they serve as nutrition for the existing intestinal flora.
Fermentation not only provides a way to preserve food, but also enriches it with health-promoting elements that contribute to the well-being of our digestive system. By embracing this ancient process, we can enjoy foods with enhanced nutritional value and positive effects on our gut health.
The charm of live fermented foods is that each product is unique.
When you first open a jar, the vegetables may still be bubbly and sometimes even stick out above the rim. If there is a lot of juice present, it may even leak a little. That's why we recommend placing a bowl or plate underneath when using for the first time and taking a moment to clean both the edges and the inside of the lid.
Overflowing and effervescence are indications that the fermentation process is active and gases are being produced. This is a normal part of the fermentation process and can occur because the microorganisms (such as bacteria) in the pot are producing carbon dioxide.
As long as the smell of the fermented vegetables is pleasant and fresh, and there are no signs of spoilage, you can usually still safely consume the vegetables. However, it is always advisable to use your senses and common sense when evaluating fermented foods.
If you like your fermented vegetables extra juicy, you can flip the pot just before serving. This way, you can get the most out of your fermented vegetables and enjoy a delicious experience.
How can you eat fermented vegetables daily?
There are plenty of ways to incorporate fermented vegetables into your daily diet in a simple and tasty way. Here are some ideas:
- Pure from the spoonful - Did you know that eating fermented vegetables on an empty stomach stimulates the production of digestive enzymes? An ideal start to the day.
- As a tasty side dish - Delicious with hot vegetables or meal salads. Attention: do not heat up, as this will preserve the beneficial bacteria.
- As a seasoning - A scoop in a bowl of soup or on an omelet takes the flavor to the next level. Try it with chicken broth for a perfect combination.
- As a spreadable delicacy - Mix fermented vegetables with sun-dried tomatoes or olives for a delectable spread.
On April 1'25 our cookbook "Fermentista - The Healthy Power of Fermented Vegetables" will be published, with 40 recipes for eating fermented vegetables daily and dozens of recipes for learning to ferment yourself.
For more inspiration and tips, follow us on Instagram.
We would like to inform you what can happen during transport with the glass jars filled with our raw fermented vegetables.
It is important to emphasize that fermentation almost never stops, even during transport. This means that the fermentation process continues inside the goblet and can lead to gas and pressure build-up. This in turn can cause leakage, which can discolor the label due to the juices that have leaked from the goblet. However, it is essential to know that leakage does not necessarily mean that the product is no longer edible. It may be a sign that the fermentation process has intensified, but this does not necessarily mean that the product is no longer safe to consume.
To determine if the product is safe to consume, we recommend that you exercise extra caution when opening the package. Check for dents in the lid or if the lid is not sealed properly. These factors may be an indication that the product may no longer be safe to consume.
Please be advised that we do our best to take proper packaging and precautions to minimize damage in transit. However, due to the nature of fermented food and ongoing fermentation, we cannot guarantee that the product will arrive in perfect condition. Should you have any questions or concerns, please do not hesitate to contact us. We are ready to assist you further.
The expiration date of our fermented vegetables is listed on each jar. The date you read is also the production date. Our fermented vegetables will keep for at least 1 year after production. It is recommended to store them in a cool, dry and dark place. After opening, fermented vegetables should be kept in the refrigerator and preferably consumed within 6 weeks.
The amount of fermented vegetables you can eat depends on several factors, including your taste preferences, health status and tolerance for fermented foods. In general, fermented vegetables can be safely consumed as part of a balanced diet.
It is always wise to start with small amounts and gradually add more or more often fermented vegetables to your meals. This way you can discover what works for you personally and how your body reacts to it.
- at least 1 tablespoon per day
- and when you feel like it 😊
- if you are not in the habit of eating fermented vegetables, you can start with a smaller portion and then a little more each day. During this "introductory phase," your gut may start acting a little weird. Your gut flora needs to get used to the influx of healthy bacteria.
The charm of live fermented foods is that each product is unique. When you first open a jar, it effectively releases a strong odor. This is completely normal!
Fermented vegetables, like many other fermented products, can have a fairly intense smell. In the case of our fermented vegetables, the cabbages are mainly responsible for this. And in the case of kimchi, there is additional fragrance due to the use of garlic and paprika.
This is because cabbage, like leeks, onions, asparagus, and other vegetables, contain a high amount of sulfur. And that's a good thing! In fact, sulfur is the third most abundant element in your body (in amino acids, among others) and helps make body tissues strong and flexible in skin, hair, and nails. Your body also needs sulfur to build DNA, to protect your cells from damage and also to metabolize food.
During the fermentation process of coal, sulfur is converted into hydrogen sulfide. This is a gas that has a characteristic odor, often described as a "rotten eggs" smell. Hydrogen sulfide is a normal byproduct of the fermentation process and contributes to the typical odor and taste of fermented cabbage products such as sauerkraut. Hydrogen sulfide is volatile and is released when fermented vegetables are exposed to air.
Besides the presence of sulfur, fermented products also contain many healthy short-chain fatty acids, such as butyric acid. These fatty acids not only have many health benefits but also influence the smell of fermented vegetables.
We hear from some customers that they sometimes have to get used to the smell but now they can't live without fermented vegetables.
It is normally assumed that histamine levels increase in aged and aged foods. With fermented foods, however, it is the exact opposite: the longer fermented, the less histamine present.
During the fermentation process, certain bacteria can produce histamine, which can increase histamine levels in fermented vegetables. However, on the other hand, there are also bacteria that can break down and decrease histamine. The presence of different types of bacteria plays a role in this process.
It is important to note that the extent to which histamine is produced or broken down during the fermentation process can vary. This can depend on factors such as environmental conditions, the type of bacteria present and the duration of the fermentation process.
If you are histamine intolerant, it is still important to note that even if the histamine content in fermented vegetables is relatively low, it is possible that you may still react to certain levels. Each individual can react differently to histamine, so it is always wise to consult with a medical professional for personalized advice regarding your specific histamine intolerance.
It is also a good idea to experiment with different foods and observe your own reactions to determine which foods suit you best.
For those with histamine intolerance, it may be helpful to limit consumption of fermented vegetables. It is also advisable to test and identify individual tolerance levels by listening carefully to your body and closely monitoring any symptoms.
There are numerous direct and indirect health benefits associated with fermented vegetables. Let me give you a brief overview 😊
Unpasteurized fermented foods are packed with probiotic organisms. These good bacteria push back the bad bacteria in our intestines, promote a healthy gut microbiome and produce beneficial substances. In addition, fermented vegetables have a prebiotic effect, meaning they are rich in fiber and provide a food source for the good bacteria in our gut. They are also rich in essential vitamins and minerals.
Various enzymes are also created during the fermentation process, which can have a positive effect on our heart, blood vessels, immune system and metabolism. Moreover, fermentation helps break down harmful toxins and anti-nutrients.
In a nutshell, a healthy lifestyle is the foundation for a healthy gut microbiome and fermented foods help with this by balancing your digestive system, promoting a healthy gut microbiome, supporting your metabolism, strengthening your immune system and boosting your energy. Not to mention that fermented foods also contribute to your mental health by producing more happiness hormones.
Lactic acid bacteria are good because they make our products live and convert carbohydrates into lactic acid for natural preservation. They provide a crisp and fresh taste to fermented vegetables and optimize our gut microbiome. In addition, they act as probiotics and lower pH as an effective and ancient food preservation technique. Lactobacillus and Bifidobacterium are well-known lactic acid bacteria.
The date and time of the next fermentation workshops can be found by clicking here. If you want to know everything about fermentation right away, we recommend taking our online course "Fermentation Workshop''. With this online course you can learn fermentation quickly, from the comfort of your own kitchen and without having to wait for the next workshop date.
In addition, we want to emphasize that Joanna and I enjoy organizing workshops.
Since we are mainly involved in the production of raw fermented vegetables, there are not many workshops on the agenda. However, when we organize a workshop, we make sure that it is a great experience and that we can share our knowledge in the best possible way. Our workshops are therefore real live half-day events, because we want to make sure they are of high quality and fully meet your expectations.
We organize our workshops primarily in Leuven, but in addition, we regularly collaborate with other organizations to offer workshops in other great locations. This allows us to create a diverse and inspiring learning environment for our participants.
So we look forward to welcoming you there, whether in Leuven or some other special place!
Eating fermented foods during pregnancy, as for everyone else, offers enormous benefits. It contributes to a healthy gut microbiota, promotes nutrient absorption, stimulates digestion and has numerous other beneficial effects. In addition, fermented foods have a delicious sour taste, something many pregnant women crave.
However, if you have never eaten fermented raw foods before pregnancy, we recommend starting only in the second trimester of your pregnancy. This gives your body time to gradually get used to the new foods.
For pregnant women and people at increased risk, such as young children, the elderly and those with weakened immune systems, it is not recommended to eat foods that are more likely to be contaminated with Listeria monocytogenes, such as raw cheeses. Fortunately, fermented foods offer a safe and natural way to preserve food. The acidic environment created by fermentation works effectively against pathogenic bacteria such as listeria and other unwanted microorganisms.
To ensure the safety of our products, pH is checked at each production to ensure that the products are acidic enough. In addition, we conduct regular testing for pathogenic microorganisms such as listeria, E. coli and salmonella. Our products are prepared with the utmost care and attention to food safety, so you can enjoy fermented foods with peace of mind, even during pregnancy.
The brown bag is a reusable cooling element that we add to keep the turmeric and ginger shots cool during transport. You can easily put it in the freezer and use it to keep products cool, such as during an outing or picnic.