Glass Fermentation sets in Weck, Le Parfait and Kilner

$40.00$120.00 inc. GST

Tried and tested rediscovered – simply healthy and delicious – suitable for small households.

  • Vegetable pickling is the most natural biological method of preserving our vegetable crops. The self-production of pickled vegetables has almost fallen into oblivion.
  • The benefits of lactic acid fermentation are great.
  • The process is completely natural and the pickled vegetables are ideal for a healthy diet.
  • Milk-sour vegetables are rich in vitamin C and minerals Strengthen the body’s defenses
  • Has a positive effect on the gastrointestinal tract Lactic acid bacteria ensure a healthy intestinal flora and better digestion




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Fermentation and lacto-fermentation have been around for a very long time mainly as a means to preserve food over long periods of time when refrigeration wasn’t available. Today more and more people are rediscovering those old methods of preserving food because the taste is amazing, but also because it’s a great way to consume probiotics.

Lacto-fermented foods are fermented by lactobacillus bacteria, which is a category of beneficial bacteria that feeds on sugar and that produces lactic acid as a byproduct. This is why lacto-fermented foods taste acidic.

Just about any vegetables and even fruits can be lacto-fermented, but fruits will need much less fermentation time as they contain much more sugar. You can play around and try all sorts of funky combinations to discover some amazing tastes. Spices and herbs are also often used extensively to give an even greater flavor to the final product. For example, sour pickles are often flavored with dill, garlic and a combination of pickling spices. Some examples of pickling spices are bay leaves, cinnamon sticks, whole cloves, whole peppercorns, coriander seeds and mustard seeds. A popular variation of sauerkraut (lacto-fermented cabbage) is made with apples and Juniper berries.

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