Safe vegetable fermentation

Home fermentation is undergoing a renaissance, adding variety to the winter diet./

Nébih’s Educational Program has compiled the most important food safety rules that, when followed, allow for the safe preparation of fermented vegetables at home 

This article is available for reading in Trade magazin 2025/11.

Sauerkraut, kimchi and beet kvass aren’t only healthy but also a sustainable way to preserve seasonal vegetables. However, there are rules that are worth keeping in mind. The National Food Chain Safety Office’s (Nébih) new guide aims to help with this, emphasising that the basis of safe fermentation is hygiene and high-quality ingredients, while the key is using the right amount of salt. A 2-3% salt solution helps beneficial bacteria do their job, while preserving the crisp texture of vegetables.