Lacto-fermentation is the most reliable natural preservation process discovered by humans.
The lactic acid bacterias we grow produce the acidity that ensures that the vegetables are preserved from contamination during fermentation.
We use the freshest vegetables possible, all organically grown, and Guérande salt to create the salty environment for the lactic acid bacterias to multiply.
These lactic bacteria are a godsend for our organism:
- They stimulate the digestive system and prepare it for the meal to come.
- They transform the complex sugars of vegetables and make their nutrients much more easily available while keeping the vitamins intact and even multiplying them (for example in the case of B vitamins).
- They give vitality to our microbiota by stimulating it with the vast variety of pre- and pro-biotics present in lacto-fermented foods. This has the effect of strengthening our immune system.
- The most recent studies show their obvious usefulness as an indispensable complement in the treatment of eating disorders and mental illnesses.
Ideal with raclette or fondue.
Indispensable allies of any rich meal, for example family reunions.
Cuts the fat and lightens the digestion.
Restores the strength of the digestive system.