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Juices from our Fermented Vegetables!

Aktualisiert: 25. Apr.

As most of you already know, we been producing a wide range of fermented vegetables and pickles, besides other ferments.


You can purchase those veggies, packed in glass jars, for take out.

Or, if you wish, you can try them on our Ferment Degustation plate, where you can pick 4 of them out of current selection.

As a by-product of our delicious veggies, 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 is further fermented.

They are conveniently packed into 350 ml glass bottles and they sit in our fridge waiting for you.


Keep in mind that some of those juices we have most of the time and some of them, only occasionally.


Since the amount of leftover liquid varies from batch to batch, we can not guarantee the availability of those juices all the time.


The juices pictured on the cover photo are: from left to right we have Carrots-Ginger-Turmeric, Red Onion, Kimchi, Red Cabbage and Spirulina Kraut.


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 and few other things.

Those other things include Spirulina algae, or Turmeric and Ginger juices, or even live Kombucha vinegar (in our Red Cabbage).


Two other juices that are also available are: Winterkraut and Cauliflower with Indian Spices, as seen on the pic below.


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.


The first one is the Kimchi jarring process, with Kimchi juice clearly visible next to the fermentation crock and the second one is from Carrots with Ginger & Turmeric.


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