Fermentation as a craft: vegetables, kimchi & vinegar from Bolzano
Lacto-fermentation is the lactic acid fermentation of vegetables. It develops new flavors and a characteristic tartness. At Condito Ferments in Bolzano, we process vegetables into our own fermented products and reinterpret kimchi using regional and Italian ingredients. You’ll also find vinegar creations and a selection of pickled vegetables. Fermentation, pickling, and vinegar production are distinct processes. Each product description explains the basics and provides guidance on use and storage.
What Happens During Lactic Acid Fermentation
In vegetable ferments, lactic acid bacteria convert sugars from the vegetables into lactic acid. The increasing acidity changes the flavor. Salt determines the seasoning and influences which microorganisms can develop. Temperature and time also affect the result.
“Lactic acid” refers to the process, not an ingredient derived from milk. Whether a finished product is vegan or contains certain allergens depends on its overall recipe. This is especially true for kimchi, which is made in a variety of ways.
Kimchi and the Korean Tradition of Sharing
In Korea, kimchi is an integral part of the culinary culture. During Kimjang, families and communities traditionally prepare large quantities of kimchi in late fall to last through the winter and share it with one another. This collective knowledge and craftsmanship has been passed down through generations. Condito Ferments draws inspiration from this tradition and develops its own fermented vegetables in Bolzano.
Fermented or pickled in vinegar?
In lactic acid fermentation, acid is produced by the activity of bacteria. In vinegar pickling, acid is added from an external source. Both methods have their place in the kitchen, but they produce flavor in different ways.
Kimjang: Background Information from UNESCO · An Explanation of Fermentation and Pickling · Learn About Other Fermented Foods
