As most of you already know, we been producing a wide range of fermented vegetables and pickles, in addition to other ferments.
You can purchase those veggies, nicely packed in glass jars, to take them home.
Or, if you wish, you can try them on our Ferment Degustation plate, where you can pick four of them out of current selection.
As a "by-product" of our delicious veggie fermentation, we have limited amounts of juices left from the fermentation process.
So this is the liquid that is left from fermenting the veggies, and it is NOT a squeezed vegetable juice that has been further fermented.
For that reason these juices are in limited supplies, and not all of them are available at the same time.
It is only when we transfer our veggies into retail jars, when some of those juices become available. Below is a vintage photo of some of those juices.
From left to right we have the following juices: Dill Pickle, Red Cabbage with Kombucha Vinegar, Carrots with Ginger and Turmeric and Kimchi.
They are conveniently packed into 350 ml glass bottles and they sit in our fridge waiting for you.
The juices pictured on the cover photo are: (from left to right) Kimchi, Spirulina, Red Onion and Dill Pickle.
Don't they look gorgeous? Just like a rainbow. But it's not just the looks, it is also the taste and all the goodies that are inside.
Among those goodies are probiotics like Lactobacillus bacteria, Vitamin C, enzymes, organic acids and a few other things.
Those other things can include the following: Spirulina algae, or Turmeric and Ginger juices, or even live Kombucha vinegar (in our Red Cabbage).
So your natural question might be: what do I do with those juices?
The answer is quite simple.
You can drink them as shots, or you can also use them as a part of a salad dressing.
Especially when you blend some with some olive oil. The juice can replace the traditional vinegar in a simple Vinaigrette.
Below are two shots from two different veggies end-production stages, when our veggies get transferred into our retail glass jars, after an average 2-3 month fermentation process.
Since they are in very limited supply, they are only available in our Café.