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Kefir Veg Fermenter FAQ


We all know how important it is to eat enough fruits and vegetables. Well, fermented vegetables are full of positive microorganisms, nutrients and are absorbed even more easily than fresh ones. That means by adding fermented fruits and vegetables into your diet, you will be getting all of the nutrients you need - including those created by the fermentation process.

Is it really that good for you?

‘Regular consumption of fermented food may have positive effects on gut health, managing cholesterol level, strengthening immune system, regulating appetite, weight loss and many more.’

How do you ferment vegetables at home?

Fermenting fruits and vegetables at home is easy with the Kefirko Fermentation Kits. Here’s just how easy it can be:

How to ferment sauerkraut

STEP 1: Thinly slice your sauerkraut in a bowl

STEP 2: Season with salt and mix well with your hands

STEP 3: Place in your Kefirko jar and push down well with the tool provided in your kit

STEP 4: Press down further using your glass weight (provided)

STEP 5: Cover with lid and set the fermentation timer

STEP 5: Pump out the air using the finger pump 

STEP 6: Cover with the top lid

STEP 7: Leave to ferment for up to 3 weeks at room temperature

 Everything you need to know about fermentation

What kinds of vegetables can be fermented?

There is just so much you can ferment – pretty much all your favourite fruits and vegetables can be fermented. Some of the most delicious, fermented vegetables include apples, berries, and radishes. The list is almost endless, although there are some limitations with green leafy vegetables because of their distinctive taste that becomes even stronger with fermentation. With a little bit of experience, you can ferment almost all of your veg and fruity favs!

How do I prepare my vegetables before fermenting them?

Vegetables need brine to ferment - chopping or grating vegetables releases water and can create enough brine to keep them submerged in it. There are some vegetables that cannot be grated and can only be chopped in larger chunky pieces or left whole. In that case you can use a salty brine instead.

Why do I need to add salt to my vegetables before fermentation?

Adding salt will create an environment where Lactobacillus bacteria will thrive - yeast and molds will not be able to form and this will protect your ferment. The percentage of salt is calculated for the total weight of your ingredients and water. It is recommended to use about 2% brine. So, for 1kg of ingredients this means about 20g salt. Keep in mind that fermentation is faster when the temperature is higher. So, in warmer seasons you may add more salt to slow down the fermentation.

How do I store my fermented vegetables?

Once fermentation is finished you can store your vegetables and fruits in the fridge. You can also  freeze your fermented produce, however too low temperatures may kill some of the beneficial microorganisms. It’s always best to store your vegetables and fruit in glass jars with a lid and to make sure they are covered in brine all of the time. Plastic containers are not recommended as the ferments are usually acidic which may affect the plastic.

What else can I expect during the fermentation process?

Smells: The bacteria and yeasts in your ferment are working hard and, in the process, can produce gas which can smell. If you are new to fermentation, this may come as a shock but it does not mean that the ferment has gone bad. The Veggie Fermenter has an active carbon filter that reduces the smell of the gases coming from the jar.

Colour changes: Most vegetables change colour slightly due to fermentation. If they are very dark before fermenting, they may colour the other vegetables in the jar. For instance, the beetroot or purple cabbage may colour the whole jar in pink. If you notice a pink colour when there are no vegetables of this colour in the jar, there may be a contamination and you will need to discard the whole jar. Dark layers of vegetables in the jar usually mean that the vegetables were not covered in brine and came in to contact with air.

Mold: Mold is the most common problem when fermenting vegetables. This is usually because the ferment was in contact with air. Some simply remove the layer that contains mold, we recommend discarding the whole jar in this case. You can prevent mold growth by keeping the ferment submerged at all times.

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