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Do you know what fermentation is and why it is so beneficial for our body?

Fermentation is a natural fermentation during which microorganisms break down organic compounds due to the lack of oxygen. Such products are enriched with useful minerals, vitamins of groups B, C and K, omega-3 fatty acids, sodium, iron, antioxidants and probiotics. It’s a treasure trove for health! Also, useful substances last longer!


Fermented foods are more nutritious and richer in micro and macronutrients than just fruits.

Probiotics produced during fermentation help restore the balance of beneficial bacteria in the intestines, improve its functioning and the functioning of the digestive system, relieve irritable bowel syndrome.

A diet rich in probiotics helps to strengthen the immune system and reduces the risk of infectious diseases. And fermented foods are rich in vitamin C, iron and zinc – this is what everyone needs now.

Fermentation makes it easier to digest. For example, lactose, a natural milk sugar, is broken down during fermentation into simpler sugars: glucose and galactose. . 


Berries for fermentation are harvested manually. Each berry must be flawless, always freshly picked and of a certain ripeness. Such a berry is immediately sent to production.


The fermentation process takes place in large wooden barrels, without oxygen and underground.

Fruits are fermented for 2.5 years, in their own juice, without added sugar and any preservatives. This creates an optimal fermentation process with guaranteed top quality results.

Further, the fruits are dried in the sun and covered with special herbs, such as mulberry powder, Yerba Mate – leaves of Holly, tubular Cassia, Carrot extract, which further enhances the beneficial effect on our body of fermented apricot

Pomelo for fermentation is picked in Asia. It is completely crushed, with a peel, rigid partitions between the slices, with seeds and pulp – everything is brought into a homogeneous mass, preserving all the useful substances of the whole fruit as much as possible.

The resulting homogeneous mass is hermetically sealed in wooden barrels and placed underground for fermentation for 30 months. Pomelo fermentation takes place according to the same recipe as the Japanese apricot.

After 2.5 years of fermentation, the product is ready for consumption.

The resulting mass is divided into small portions and each portion is individually packaged.

After 2.5 years of fermentation, the product is ready for consumption.

The resulting mass is divided into small portions and each portion is individually packaged.


Of course Eat Fermented Foods!

They contribute:

  • proper functioning of the digestive tract;
  • relief of symptoms of irritable bowel syndrome (IBS);
  • support of the immune system;
  • reduction of chronic inflammation that develops leptin and insulin resistance, which is one of the underlying causes of obesity;
  • healthy concentration of B vitamins;
  • absorption of omega-3 fatty acids;
  • production of digestive enzymes, lactase and lactic acid;
  • the fight against harmful bacteria and even cancer cells;
  • removal of toxins and heavy metals from cell tissue;
  • skin health and mood enhancement.

Be healthy !

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