Fermentation as a craft: vegetables, kimchi & vinegar from Bolzano

Our first fermentation experiments began with simple jars of vegetables, a little salt – and a lot of curiosity. Today, Condito Ferments in Bolzano produces mature kimchi, fermented pickles and special vinegars from regional organic vegetables and fruit.
We rely on traditional lactic acid fermentation, which does not require any heating at all. This keeps the valuable lactobacteria alive – and the flavors complex. Our kimchis are inspired by Korea, but adapted to our ingredients and flavors. The vegetable vinegars are made from fermented surpluses – in the spirit of ecologically conscious production.
For us, lactofermentation is more than just preservation: it is an old practice that shows new ways – between health, taste and resource conservation. Whether for bowls, dressings, meat or vegetable dishes: our ferments bring depth, freshness and umami to the kitchen.
We check every batch daily, monitor the maturing process by hand and only produce in small quantities. No two products are the same – and that’s what makes them special.