Healthy trend: kimchi, kefir and kombucha

Fermentation is a very old form of preservation through a fermentation process. Microorganisms such as bacteria, yeasts and fungi convert sugar into organic acids and other substances.

Kombucha, the main product, is produced by fermenting sweetened tea using a kombucha culture, a mixture of yeast fungi and bacteria. The fermentation process naturally produces the fine bubbles of carbon dioxide that give the cold drink a slight tingling sensation. Another product, the fermented milk drink kefir, is based on a fermentation process in which specific cultures break down lactose into lactic acid. The fermented vegetable kimchi, which is becoming increasingly popular with its typical sour and spicy taste, is also produced by lactic acid fermentation. Here, the naturally occurring bacteria on the surface of the vegetables are responsible for the fermentation.

The seven-strong team at Elb-Ferment attaches particular importance to regionality and the certified organic quality of the raw materials. To keep the valuable probiotic ingredients alive, they do not pasteurize their products. Filled in bottles and jars, around 50,000 liters of kombucha, twelve tons of kimchi and 10,000 liters of kefir are sold directly or via organic retailers to stores in central Germany every year.