Living, organic ferments, handcrafted in Switzerland.
This preservation technique refines the fructose in garlic for a unique taste experience.
To stimulate the whole body, to defrost the taste buds, under the table, discreetly, in winter.
Vegetable brine is enjoyed as a drink. Just as with vegetables, lacto-fermented drinks are part of a very broad recipe book that extends from sunrise to sunset.
A rare specialty, with an experimental character, which demonstrates the versatile use of lactofermentation.
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