fermentation

Our fermented products offer numerous benefits. The fermentation process activates the plant's inner power. The skin, densely packed with minerals and plant-based active ingredients, becomes easier to digest, bioactive compounds form, and the products are preserved without synthetic additives. It's beneficial for digestion and for a functioning intestinal flora. The fruits and roots come from allotment gardens or forest gardens, using biodiversity-promoting agriculture. Many of our partners are indigenous peoples with a great love of nature, trees, and biodiversity. Our fermented products are a natural source of nutrients and enjoyment.

The medicinal fruits and roots from Vietnam

Fermented foods are generally easy to digest, as the fermentation process breaks down chemical structures and essentially pre-digests the food. It also creates bioactive compounds that benefit our well-being. Fermented fruits and roots thus combine the general benefits of fermentation with the specific positive properties of these ingredients.

Thousands of years of knowledge: The health benefits and natural preservation through fermentation were already known to the Babylonians 7,000 years ago. The beneficial properties of fruits and roots have long been valued in various traditional medicinal systems. The fermentation process also increases the content of bioactive nutrients in the fruits and roots.

But everything takes time: Patience is required for fermentation to unfold its full potential. Rapidly fermented products serve only as a taste experience. Our fermented fruits and roots, on the other hand, are given the time they need to develop their valuable ingredients and unleash their optimal aroma. The process can take up to six months.

Our fermented fruits and roots are naturally cultivated in Vietnam and are harvested and processed with the utmost care. We place particular emphasis on quality and sustainability to offer you a high-quality product that benefits both your palate and your health.