Already thousands of years ago, when there was neither industrial production of food nor artificial additives, the method was used to preserve vegetables. In this process, the vegetables are not cooked or heated at any time and are thus treated raw. It is simply peeled, sliced, mixed with the other natural ingredients and then pickled in brine.

This process has not changed until today and with us. Our production takes place in batches in a small manufactory. For us, most of the processes are done by hand and mostly with real vinyl music, whose good vibes are hopefully transferred to our vegetables :) Overall, therefore, except for high standards of hygiene and quality, very little reminds us of the modern food industry ... and we think that's a good thing.

Fermentation is a process in which organic substances (e.g. carbohydrates in vegetables) are converted by microorganisms (e.g. our lactic acid bacteria). Various foods that are very familiar to us, such as cheese, beer, wine, kombucha, sourdough, vinegar, kefir or our well-known sauerkraut and pickles can result from this process. But also meat or fish can be fermented - see for example "Dry-Aged" meat or salami.

In the case of our vegetables, the biochemical process is triggered by isolating the vegetables from oxygen for several days to weeks at various temperature levels in a brine. In this environment, the lactic acid bacteria already present on and in each vegetable begin to work and produce lactic acid as they break down the carbohydrates. So, the lactic acid bacteria make our product alive and perform three functions:

- The lactic acid they produce acts as a natural preservative.
- Thus, they are responsible for the refreshing sour taste of our fermented vegetables.
- They fulfill many beneficial properties for our body and our health.

We use only the best, natural ingredients. As far as the harvest times of German vegetables allow, we try to obtain our organic vegetables mainly from regional cultivation. Oriental ingredients and spices we also obtain exclusively from organic cultivation and fair trade.

Since our vegetables are cut into small pieces and grated anyway, we also try to buy mainly "ugly overgrown" vegetables that have been sorted out for wholesale and retail directly after harvest and would otherwise end up on the compost.

In the modern food trade, "fresh" fermented vegetables have been largely displaced by canned products that are mass-produced and treated with preservatives or ultra-high-heated before delivery to the stores. This results in a product that can sit on the shelf unrefrigerated with an extremely long shelf life - a "logistically simple" product for producers and retailers. The disadvantage, however, is that many nutrients are lost and, in particular, all probiotic lactic acid bacteria are killed. The taste and consistency of the vegetables also suffers.

Our healthy alternative can only be found in the refrigerated section. We are happy to accept the additional cost for a much more complex, living product, as this is the only way to develop the extremely positive properties of our vegetables.

To unleash the full power of fermented vegetables, you should include a daily ration in your diet in the long term. It is sufficient to consume about one tablespoon per day. At the latest when your digestive tract has adjusted to the probiotic diet after a few days, you can increase the daily amount without any hesitation. Due to the salt content, however, you should not consume vast quantities of our jars at once.

Even small children can eat fermented vegetables in moderation without hesitation - here, too, you should pay attention to the salt content.

Completeorganics - your daily portion of healthy, directly from the jar with a long shelf life and without tedious chopping - can be easily incorporated into your daily diet as ...

... a quick salad straight from the jar or as an ingredient for your own salad creations.

... a side dish for meat, poultry, fish or vegetarian dishes.

... topping for sandwiches, sandwiches, wraps, burgers, tacos, etc.

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No, not at all - the complete opposite is the case. Many studies show that such fears are not justified, since by far not all bacteria are harmful to our organism. In fact, most of our life-sustaining bodily functions, first and foremost digestion, are not even possible without the support of bacterial microorganisms. Even if we are not so aware of it, but in our body countless good, so-called probiotic bacteria cavort.
"Probiotic diet", which consists of living foods such as fermented vegetables, thus supports our body in its daily work and is an important addition to the, far too sterile and industrial modern diet.

In addition, the lactic acid produced reduces the PH value of our vegetables to such an extent that harmful germs such as salmonella or e-coli bacteria have no chance to form - only our microbiotic lactic acid bacteria feel comfortable in this environment.

We ferment our vegetables at different temperature levels for several weeks. In order to "interrupt" the fermentation process, which continues at an unchanged temperature, as far as possible, we constantly cool our vegetables down to below 8 degrees Celsius after filling them into the jars.

At this point, at the latest, most manufacturers of pickled vegetables use unnatural preservatives or methods in order to no longer have to maintain a cold chain and to be able to offer years of shelf life. Our vegetables, on the other hand, are delivered along a cold chain to the refrigerated shelves of your organic market or directly to your home via our insulated packages (see Shipping & Payment). You should also keep this cold chain at home, by storing them in the refrigerator for the entire period of the minimum shelf life indicated on the jar.

In addition, you should always use clean forks or spoons in the jar and not eat directly from it. When resealing the jar, make sure to press the vegetables down on the edge of the jar so that no individual pieces hanging in the air on the edge of the jar can become moldy. If you do this, the vegetables will keep in the refrigerator for a long time after the first opening - unopened for at least four months.

Please note, however, that even at reduced temperatures, fermentation will not stop completely. Similar to a good wine or cheese, the taste may change slightly due to progressive maturation over the period of the minimum shelf life - but from our point of view, this is exactly the great thing about our product :)

Of course, fermented vegetables can also be used for cooking. For example, there are many delicious recipes with sauerkraut or kimchi, but most of the nutrients are lost through heating and thus the health-promoting properties of our fermented vegetables. Especially the probiotic lactic acid bacteria die from about 60 degrees Celsius. Therefore, we recommend that you always enjoy our fermented vegetables "fresh" and raw.

You don't necessarily have to throw away our tumblers - you can find countless uses for them in your own household. First and foremost, the jars can be used again in the kitchen, e.g. as drinking glasses for cocktails, for preserving jam or for storing spices.

You can also repurpose our jars from kitchen use in a totally creative way - whether to store your pens at your desk, as a lantern on the balcony or as a pot for your basil at the kitchen window. After the start-up phase we want to create a Pinterest wall and collect your creative ideas there.

Should you find no further use for our jars, dispose of them as follows: Throw the lid separately in the packaging waste or in the yellow bag. Put the jar in the white glass container, but do NOT rinse it beforehand - "spoon clean" is sufficient. According to our research, canning jars do not need to go clean to the sorting facility or to incineration. The unnecessary rinsing only consumes energy and water and additionally pollutes the environment by the use of rinsing agents.

Since we do not stop the fermentation after filling into the preserving jars by heating or adding preservatives, but only reduce it by cooling, fermentation gases may continue to develop, which in exceptional cases may cause the lid to bulge. Maybe it will also bubble when you open the jar for the first time - but so does a bottle of sparkling wine.

Therefore: if your ferment is sparkling like champagne - please don't panic, that's just organic!

All these are signs of the vitality and organic activity of our product and are completely harmless in terms of consumption. If you are not ready for it, we recommend to continue to consume unexciting, sterile and industrially produced food - your intestine will not thank you ;)

Presumably this is not mold, but merely harmless, naturally occurring cream yeast. This can occasionally happen with freshly fermented vegetables. Theoretically, you can even eat the yeast, but we recommend that you simply remove the "affected" upper layer of the vegetables - everything underneath is really still completely safe to eat.

Once fermented, our vegetables are very stable and can be kept unrefrigerated for several hours or even days - so it's no problem at all if the cold chain is interrupted. After all, the ancient seafarers, who counteracted various diseases and deficiencies by carrying barrels of sauerkraut, or Korean horsemen, who had kimchi in their saddlebags, had just as little refrigeration as your grandmother did not have any in the cellar after the war, but nevertheless stored her sauerkraut there for months.

Nevertheless, we imposed on ourselves to keep a cold chain as good as possible. This is because rising temperatures lead to increased activity of the living lactic acid bacteria (probiotics) in our jars. The resulting fermentation gases can then cause the lid to swell and the brine to leak. As said, this does not affect the shelf life of our ferments, but of course we want our lovingly designed jars to reach you in good condition.