Always Be in Ferment!
We want to inaugurate this blog by telling our choice to produce fermented foods.
In recent years we have been working full time on natural cooking and conscious eating, hundreds of teachings have made us understand that around us many people were looking for a diet that could bring well-being into their lives.
Our educational journey led us to discover the fabulous world of fermentation and when the first jar of fermented radishes entered our home we immediately felt that something in our life would change.
Since that day a few years ago, fermented foods have been a constant presence in our kitchen and the well-being that this has generated in us has convinced us to throw our hearts over the obstacle to chase a new great dream of ours: that of making people discover this way of eating, which has very ancient roots, but at the same time represents a bridge towards a future made of more real, healthy, good, virtuous and sustainable food.
How to do it? By creating that food ourselves!
Our desire for dreams has led us to meet and contaminate other people, other dreamers and also thanks to them today VIVI ferments is a reality. We believe in the beauty of human encounters and in the wonderful plots of destiny, but we also think that our fermented products and especially the supermicroorganisms they host, have played a fundamental role in this beautiful story.
VIVI ferments was born to create a living food, a real nourishment, because our fermented foods are full of LIVING ferments, but VIVI ferments is also an invitation to live, and to do it in fermentation! Ferment is movement, it is transformation, it is vitality, it is passion and being a person in fermentation is a beautiful way of life, it is a wish we make to everyone.
We want to produce food that makes you feel good, that can infect people with joy and vitality and when we produce our kefir and our vegetables, this is the inner attitude that we adopt, we think about who will choose to consume our foods and we think that those foods, in addition to being good and beautiful, have a great power: the power to take care and create a new experience of nourishment.
We are artisans: all our fermentations are spontaneous, nothing is isolated, selected and added, our intent is to respect the biodiversity and richness generated by the fermentation processes, our foods do not undergo pasteurization, they remain alive and vital, each phase of production is taken care of so that the encounter of foods and ferments can generate the maximum possible benefit, in beauty, taste, and nutritional richness.
Over the years we have read articles, books and scientific publications that tell how fermented foods are beneficial for health, and how fermentation brings nutritional benefits to foods. Our editorial activity in the last period has focused precisely on the production of content regarding the world of fermentation.
Studying the philosophy behind this food transformation technique and consuming these foods, something exploded inside us and made us feel good! We have lived and touched this revolution with our own hands and now we want to tell and share it, not only with our products, but also through our channels of diffusion and culture, first and foremost this new blog of ours.
We like to know that billions of beneficial microorganisms surround us, contaminate us, colonize us, sometimes we would like to be able to see them, to be able to see this part of us, this “other us” so precious; and billions of beneficial microorganisms colonize food during fermentation processes, a very precious biodiversity that can take care of our internal garden, our microbiota, the humus on which the well-being of our soil, of our organism, of us, in our completeness depends.