Fermented vegetables

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.