Fermented vegetables are not only delicious, but also extremely healthy. The fermentation process makes the vegetables even more nutritious and digestible for our body. But why are fermented vegetables so healthy?

First of all, fermented vegetables contain even more vitamins and enzymes that are more readily available to the body than fresh vegetables. The fermentation breaks down these nutrients and makes them easier for the body to absorb.

In addition, the conversion of sugar and starch into acid makes the vegetables more digestible. This means that it is easier for our gastrointestinal tract to digest and therefore causes less discomfort.

Another benefit of fermented vegetables is that they contain probiotic lactic acid cultures. These living microorganisms are responsible for fermentation and can also settle in our intestinal flora. As a result, fermented vegetables can help improve our gut health.

And best of all, our ferments are always raw and never pasteurized. This means that all nutrients and living microorganisms are preserved and we can benefit from the full effect of the fermented vegetables.

So, if you want to do something good for your health, you should definitely try a glass of KulchaKrauts and VeggieShots!

We attach great importance to the quality of our ingredients and therefore carefully select them from regional organic farms. In this way we can ensure that our vegetables are fresh and nutritious and have not been transported long distances. Our oriental ingredients and spices also come exclusively from organic farming and fair trade. We not only want to offer our customers the best of nature, but also make our contribution to sustainable agriculture. That's why we work closely with our suppliers to ensure our ingredients are grown under fair conditions. We are proud that in this way we can not only offer high-quality products, but also make a contribution to environmental protection.

Fermented foods are not only known since yesterday. Fermented foods have been produced and consumed for centuries, long before refrigeration appliances were available. Fermented foods such as sauerkraut, kimchi or Japanese miso can therefore be kept fresh for a few days without a cold chain. But of course you have to keep in mind that the shelf life, taste and consistency of the product can change if the cold chain is broken. Since the fermentation process also continues at higher temperatures, the contents of the product can also be under more pressure - so be careful when opening!

Let your senses advise you - but if you are unsure, we advise you not to consume the product anymore! At KulchaBox you will always find fresh and 100% natural fermented food

Wondering where we manufacture our products? Our approach is to make the whole process as environmentally friendly as possible. That's why we decided to build our own production facility according to ecological standards. The entire preparation and fermentation process as well as bottling, logistics and sales are handled here in our glass factory. Everything under the strictest hygienic conditions and in accordance with the guidelines of the Food Act.

When manufacturing our products, we attach particular importance to quality and tradition. The complex process of fermentation requires a lot of care and love - that's why we produce our varieties and batches with a lot of passion. This enables us to always deliver high-quality and refreshing results.

Through the close combination of tradition and modernity, we create the best possible basis for the production of refreshing drinks that are good for the environment both when enjoyed and when produced - that is our goal!

Wondering how to properly store fermented foods? Then read on and learn more about it.

Fermented foods are an excellent source of vitamins, minerals, and probiotic bacteria, and can come in a wide variety of flavors. However, they must be stored properly to preserve their flavor and minimize the risk of spoilage. For this it is important to keep the fermentation process as slow as possible.

The best way to store fermented foods is in a refrigerator. As a result, they stay fresh longer and retain their original nutrients and flavors. It's also a good idea to store the fermented food in a sealed container or jar to keep mold or other bacteria out. Also, make sure the container is tightly closed. If left unsealed, you want to ensure fermentation doesn't continue excessively and potentially create bad-tasting products.

In order to unleash the full power of fermented vegetables, you should incorporate a daily portion into your diet in the long term. It is enough to consume about one tablespoon per day. At the latest when the digestive tract has adjusted to the probiotic diet after a few days, you can increase the daily amount as you wish without any concerns. Due to the salt content, however, you shouldn't swallow large amounts of our glasses at once.

Even small children can eat fermented vegetables in moderation without hesitation – here, too, it is important to pay attention to the salt content and adjust the portion size to the respective age. Adults also benefit from consuming fermented vegetables: the consumption of high-quality probiotic cultures supports the natural intestinal tract and makes it more resistant to external influences. Fermented foods not only regulate digestion, but can also restore the immune system and make the body fitter and more resilient.