Aktualisiert: Feb 1
As most of you already know, we been producing a wide range of Fermented Vegetables & 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 & NOT a squeezed vegetable juice that is further fermented.
Some of them, we offer as Fermented Veggie Juice Shots in our Café
And the rest we pack into 350 ml glass bottles & they sit in our fridge waiting for you.
Also, some of those juices we have most of the time & some of them, like the juice from our Dill Pickles is all sold out & will be available again, once the Dill Pickle season starts again.
Since the amount of leftover liquid varies from batch to batch, we can not guarantee the availability of those juices all the time.
Right now, what we have is pictured on the cover photo. So starting from left to right we have: Carrots-Ginger-Turmeric, Red Onion, Kimchi, Red Cabbage & Spirulina Kraut.
Don't they look gorgeous? Just like a rainbow. But it's not just the looks, it is also the taste & all the goodies that are inside. Among those would be probiotics like Lactobacillus bacteria, Vitamin C, enzymes & few other things. These are the simple things. Other would include Spirulina, or Turmeric+Ginger, or live Kombucha vinegar (in our Red Cabbage). Just to name a few.
Two more juices that are currently in stock are: Winterkraut & Cauliflower with Indian Spices.
So your natural question might be: what do I do with that?
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 & the second one is from Carrots with Ginger & Turmeric.