Fermentation is the oldest way of preserving food, dating back to the Neolithic.* With the help of bacteria and fungi, fresh products can be made available all year round.

Under the exclusion of air, microorganisms consume the sugar contained in fresh produce and convert it into acid, alcohol and carbon dioxide. This gives fermented foods their long-lasting properties as well as their typical texture and acidic taste.

In this way carbonized beverages like ginger beer and Kombucha, as well as sourdough bread, Kefir, classic pickles and many other foods can be created.