Fermentation
Fermented vegetables are produced through a spontaneous fermentation process that occurs in the presence of salt.
VIVI ferments fermented vegetables are not pasteurized and are therefore alive and rich in lactic bacteria and beneficial microorganisms that contribute to our well-being.
The raw materials used come from organic and, where possible, biodynamic production.
In our preparations we have chosen to respect seasonality, fermentation increases the shelf life of vegetables, it was one of the first food preservation techniques, so we can enjoy a fermented courgette even in winter! But in all our preparations we only use seasonal vegetables.
Fermented vegetables are raw, and since they are not subjected to cooking and pasteurization processes, the nutrients present in the vegetables remain intact. It is also known that fermentation makes the nutrients in food more available. A fermented vegetable, in addition to being very tasty, is nutritionally richer and more digestible than the same vegetable consumed simply raw.
The presence of spices and aromatic herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by the herbs and spices used.
Fermented vegetables and sauces can also be cooked, adding complexity of flavors and textures to many recipes. Cooking decreases the presence of beneficial microorganisms, but retains the more digestible characteristics of fermented foods.
REMEMBER
Fermented vegetables are alive and should be stored in the refrigerator. Failure to refrigerate can speed up fermentation and alter flavors and consistencies. Furthermore, between 4 and 7°C we ensure long life for live ferments.
Our labels recommend consuming fermented vegetables within a week of opening. However, if they are stored in the fridge and covered with their liquid, they can last even longer when opened (this is especially true for kilo jars).
VIVI ferments water kefirs and kombuchas are a pleasant and sparkling experience of taste, beauty, color and well-being! They are a healthy, guilt-free, naturally tasty and sparkling alternative to drinks traditionally rich in sugars and chemical additives. A new way of drinking that delights the palate and also takes care of body and mind.
They are suitable for the whole family. Ideal for making a work break or gratification enjoyable, as a lively and healthy non-alcoholic alternative for aperitifs and dinners. They are excellent for accompanying meals and bringing joy and color to the table. They are also a precious aid to digestion, a recharge of vitality after and during sports activity and perfect for coloring and flavoring cocktails and wellness mixology.
There is no time of day that is not suitable for enjoying VIVI ferments kefir and kombucha!
Kombucha is one of the most well-known and consumed fermented drinks in the world. It originates from the Far East and is now highly appreciated for its particular beneficial properties as well as for its pleasant acidity which differentiates it from traditional drinks.
It is obtained from the fermentation of sweetened black tea, in the presence of a SCOBY (Symbiotic Culture of Bacteria and Yeast – Culture of bacteria and yeasts that live in symbiosis with each other), which appears as a cellulose disk, composed of a symbiotic colony of yeasts and bacteria.
Kefir from “keif”: delight, pleasure.
True water kefir (also called tibicos) is a raw and unpasteurized fermented beverage. Fermentation is made possible by grains, called tibicos (a symbiotic culture of bacteria and yeasts) that we feed with cane sugar and dates from organic crops. Once fermented, the kefir is mixed with natural botanical and aromatic mixes and bottled for a second fermentation.
OUR KEFIR AND KOMBUCHA
● They are alive! They contain hundreds of millions of good bacteria of different strains.
● They are low in sugar (sugar is metabolized by bacteria).
● They are enhanced by the action of botanical mixes.
● They are full of taste, well-being, hydration and energy.
REMEMBER
● Water kefirs and kombuchas are alive and are produced following an artisanal method: the sweetness, colour, taste and effervescence are therefore variable and this is their beauty and uniqueness.
● Water kefir and kombucha should be stored in the refrigerator. Failure to refrigerate does not have any harmful effects on the healthiness of the product, but could speed up fermentation and create substantial changes in taste. Furthermore, between 4 and 7°C we ensure a long life for live ferments.
● Do not shake the bottle before drinking, it is a naturally fizzy drink and if shaken it can leak out when opening. The sediment that may appear in the bottle is proof that the drink is vital, it is not harmful to health, quite the opposite!
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