A Wow-to Fermenation or how cool bubbles can be!

How should someone open his first blogspost? With the story of his life, stories about his fears or with an emotional striptease?

Nope, none of them! I decided to write some words, show a beautiful Video and a lot of colorful pictures.

Here ist my video titled „Wild Fermentation & Bubbles“:

If you are wondering what is going on with this bubbling vegetables, here’s the answer:

The vegetables „fermented“ for some time and became almost Super Food! In this fermentation process more and more bacteria developed – good bacteria, no pathogens – and a few other processes were going on. When you eat the fermented vegetables it has super positive effects on your health = aids digestion, strengthens the intestinal flora and thus the immune system = less sick, less allergies and so on!

Moreover, the taste of vegetables changed for the better or negative, depending on how one uses spices and herbs and how suitable is the vegetables for fermentation. Also colorful glasses will look fabulous in the fridge!

I prepared the jars according to the instruction on „Isa Wilde Fermente“ see links below​​. Here are some additional photos:

The exact list of what’s in the glasses:

1 clove of garlic
15 peppercorns
1 thumb-sized piece of ginger

2 cloves of garlic
1 spring onion
7 peppercorns
1 bay leaf

3 cloves of garlic
1 large onion
1 thumb-sized piece of ginger

Spring Onion
3 cloves of garlic
10 peppercorns
1 tsp thyme
1 bay leaf

1 white onion
10 peppercorns
Chives, parsley, rosemary
1 juniper berry


The 5 glasses I have done according to these instructions.

In short once more:
1 Clean the glass well and add the spices
3 Clean the vegetables, peel if necessary, cut them and pour into the glasses
4 Fill in a specific concentrated brine
5 Store them at room temperature in a dark place and wait

My Conclusion

I stored the jars for about a week. I have it covered with a Hangerl (dishtowel) and a thick, dark sweater. In retrospect, I noticed that I have made ​​an error in the concentration of the brine. Which had only 0.2% to 0.5% in this case. But it should be at least 2%! And because my salt lake was not perfect this time, I can not tell if my recipes are good.
But i can say the carrot sticks got the best taste. The garlic has now received a „broader“ taste from the herbs and spices. Amazing to me how it tastes different!

Depending on the type of vegetable you can or should wait longer than a week before you open the glasses for the first time. But I was too impatient, I opened all 5 glasses in a row and was then punished with a strong smelling scent cloud that wouldn’t get quickly out of my kitchen! The jars were closed for days at room temperature and some gases and bad odors seem to have developed.

Anyone who wants more information about „Wild Fermentation“ or is looking for instructions and recipes or has any questions I can recommend these pages:

Wilde Fermente“ German Facebook group
Isas Wilde Fermente“ Facebook Like Page

English Pages:
Wild Fermentation“ Facebook group
THE book about Wild Fermentation

I hope you are now more interested in fermentation. Fermented vegetables tastes good and it good for your health!

Finally, the blogpost got a few more words. 🙂



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