Fermented Vegetables
Fermentation: comeback of an old preservation technique!
A3 R Double Double-DIN
49,99 €
Be it kimchi or sauerkraut, fermented vegetables not only have a long shelf life, they also have positive effects on the intestinal flora and strengthen the immune system. Fermenting is uncomplicated and a great way to use leftovers - from leaf to root. And the results are fresh and unique taste sensations!
FERMENT | FERMENTISTA | VEGETABLES | FERMENTING | PRESERVING | KIMCHI | SAUERKRAUT | PROBIOTICS | ZERO WASTE | MICROBIOME
Savoy cabbage with garlic | Celery, parsley root, carrot and leek with turmeric and pepper | Fresh peppercorns in brine | Radish and radish leaves | Rainbow chard with apple, turmeric, garlic and pepper | Fennel bulb with fennel greens | Kimchi with spicy paste, ginger, carrot, radish, spring onions and Chinese cabbage | ellow zucchini, carrot and carrot greens with garlic and coriander | Carrots with and without green tops, garlic and chili pepper | Sauerkraut of white cabbage with pineapple, turmeric and pepper | Red beet with horseradish | Fire cider with honey, apple cider vinegar, lemon, horseradish, turmeric, ginger, garlic, pepper, chili and onion
2898406
| Size | Type | EAN | Price |
|---|---|---|---|
| A4 R Double | Double-DIN | 4066851990804 | 29,99 |
| A3 R Double | Double-DIN | 4066851990835 | 49,99 |
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