Condito Ferments

Traditional products, reinterpreted. The kitchen laboratory in Bolzano

Condito Ferments stands for honest, handmade fermentation in the heart of Bolzano. We work with Italian ingredients, a great deal of curiosity and a deep respect for traditional techniques – and use them to develop products that are both tasty and environmentally friendly.

Kimchi, shoyu, miso, garum, kombucha – what we produce is not made up out of thin air. It is the result of years of practice, constant development and the attempt to make good use of leftovers without compromising on quality.

Our second location in Rosengartenstraße is not only a production site, but also a workshop for ideas. This is where we work on new recipes – often with whatever is available. Bread, Parmesan rinds, vegetable trimmings: much of it would otherwise be waste. We turn it into something new.

Healthy food

Our products are rich in probiotics and promote good health.

Unique PRODUCTS

  • Traditional fermentation
  • Healthy food
  • Sustainable practices
  • What is important to us
    We work with organic raw materials from the region – whenever possible. We produce in small quantities, check every batch, bottle everything ourselves and know exactly what’s in it. Our goal is not a mass product, but something that makes sense – in terms of taste and ecology.
    If you are curious, drop by. Or write to us. We are happy to share what we have learned – and welcome everyone who sees fermentation not just as a trend, but as part of a different way of eating and living.
Hands preparing pickled vegetables in a jar, capturing a rustic and organic lifestyle.

Exquisite flavors

A young man sitting at a picnic table, enjoying a fresh meal surrounded by greenery.

Diverse range

Delicious Korean BBQ ingredients and kimchi on a wooden table.

Regional ingredients

Close-up of traditional Korean kimchi served in a white ceramic dish on a wooden table.

Traditional fermentation

Artistic overhead shot of cucumbers pickling with dill and flowers in jars, emphasizing natural ingredients and rustic appeal.

Healthy food

Hands preparing pickled vegetables in a jar, capturing a rustic and organic lifestyle.

Sustainable practices

Discover our high-quality fermented products

Produktangebot

Discover our high-quality fermented products

A brief overview of our products

Sauces
We make jus from South Tyrolean beef – strong, concentrated, classic. If you like it plant-based, go for the vegan gravy.

Kimchi
Korean in concept, but made with local vegetables. Spicy, lively, versatile – our kimchi is not just for bowls.

Shoyu
Traditional soy sauce, reinterpreted. Brewed with regional grains and pulses for an honest umami kick.

Miso
We make miso from different grains – sometimes lighter, sometimes stronger, sometimes sweeter. Always live, always unpasteurized.

Garum
An old recipe rediscovered: garum made from meat, yeast or vegetable extracts, fermented into liquid umami.

Kombucha
Our tea ferment is not just a drink, but a project: lively, probiotic, handmade – often with surprising ingredients.

Black Garlic Paste
Long matured, deep black, mild and sweet – perfect for marinades, sauces or simply on bread.

Vinegars and fermented vegetables
From fermented shallots to umami spices made from leftover garum: we also use what is “waste” for others.

Key figures for Condito Ferments

Here are some key figures that illustrate our impact and efficiency.

38

eigene Produkte
6 Jahre

Forschung und Entwicklung
9

Regionale Partner
Handgemachte Fermentation.

Try our fermented delicacies.

Enjoy the benefits of healthy and tasty food.