Products from Condito Ferments

Fermentation is our passion. We use it to create unique foods that not only taste intense, but also open up new culinary possibilities. Our products combine traditional techniques with modern cuisine and offer you inspiration for every day.

Miso – umami in its purest form

Whether made from pulses, grains or even bread, miso is the basis of many of our creations. It adds depth, spice and natural umami notes to soups, sauces, marinades and even desserts.

Garum & shoyu – the fermented amino sauces

We make aromatic garums from meat trimmings, fish, cheese rinds or bread. These amino sauces are real flavour enhancers and give stews, risottos, sauces and dressings an incomparable spiciness.
Our shoyu varieties – fermented soy sauces and modern interpretations – add depth, spice and salt content to the cuisine without using artificial additives.

Kimchi & other lactoferments

Our vegetable ferments are made from fresh, regional ingredients. Classics such as kimchi meet new combinations – for example with cauliflower, turnips or herbs. They are lively, probiotic and a highlight as a side dish, in bowls or on sandwiches.

Chili sauces & salt lemons

Our fermented chili sauces provide spiciness and freshness – fruity, aromatic, with a pleasant depth.
Our salted lemons are a classic of fermented cuisine and bring Mediterranean flair to dressings, tajines, fish and meat dishes with their fresh acidity and slight bitterness.

Sweet ferments & basics

In addition to savory ferments, we also develop sweet creations, for example with caramel, chocolate or fruit. There are also homemade basics such as fermented pasta, aromatic oils and seasonings to enrich your cooking.