Limited first batch is live NOW!
Experience the magic of fermentation
Don’t know where to start?
Fermapak is beginner-friendly, science-backed, and fits in your mailbox.
Fermentation sounds simple.
It rarely is.
Mold, pressure, and safety are unclear
Instructions online contradict each other
You need jars, weights, valves, recipes and still hope it works
One bad batch can be enough to quit
Fermapak was desgined to make it simple again.
How does Fermapak work?
IT's easy as
Cut âž¡ Mixâž¡ Ferment
1. CUT VEGGIES
Cut vegetables (details on instruction card).
2. MIX & ADD
Mix the vegetables in a bowl with the included spice blend and add to Fermapak.
3. FERMENT
Submerge,
watch it bubble and taste the transformation.
Other tools exist...
Here's how Fermapak stacks up against the usual.
| Feature | Fermapak | Jar+Weight+Book | Other fermentation kits |
|---|---|---|---|
| All-in-one system | ✔ | ✘ | ✔ |
| Real probiotic fermentation | ✔ | ✔ | ✔ |
| Easy setup | ✔ | ✘ | ~ |
| Budget friendly | ✔ | ✔ | ✘ |
| No jar sterilization | ✔ | ✘ | ✘ |
| Beginner proof | ✔ | ✘ | ✘ |
| Built-in product container | ✔ | ✘ | ✘ |
Discovery pak
Kick of your fermentation journey with three unique kits.
KRAUT. + KIMCHI. + PICKLE.
€28 (Free shipping)
Single kit
Perfect if you are starting out or as a gift.
KRAUT.
You add: 550g of cabbage.
€11 + €4 shipping
KIMCHI.
You add: 450g of Napa cabbage.
€11 + €4 shipping
PICKLE.
You add: 350g of pickling cucumber.
€11 + €4 shipping
Frequently Asked Questions (FAQ)
Is fermentation safe?
Yes. Salt fermentation creates an environment where beneficial bacteria thrive and harmful bacteria cannot grow easily. Keeping the vegetables fully submerged under the brine is key. If it smells rotten or you see fuzzy mold, discard it.Why is there a water-filled zip bag on top?
The water bag acts as a weight. It keeps everything submerged under the brine, which is essential for safe fermentation and mold prevention. No extra equipment needed.Are fermented vegetables healthy?
They naturally contain live bacteria formed during fermentation. Many people include them in their diet to support digestion and gut health.Is Fermapak expensive?
Fermapak replaces jars, weights, and guesswork. It’s designed to reduce the risk of failure for beginners and make the first ferment predictable. You’re paying for structure and safety.My ferment tastes very salty. Is that normal?
Yes. Fermapak uses a relatively higher salt percentage (~3.3%) to improve safety and stability across different room temperatures. In the first days, it may taste mostly salty because the acidity hasn’t developed yet. As fermentation progresses, lactic acid forms and balances the salt with a tangy flavour.If it’s fully fermented and still too salty for your taste, you can lightly rinse before eating.How do I know when it’s done?
It depends on the variety. KIMCHI: 1-3 days, PICKLE: 4-8 days, KRAUT. 10-21 days.
It’s ready when:
- It smells fresh and pleasantly sour
- It tastes tangy, not just salty
- You may see small bubbles
There’s no exact day you decide based on taste and the flavour log.Why not just use a jar?
Because jars require: Sterilizing, separate weights, airlock valves extra containers.
Fermapak combines everything into one structured system, built specifically for first-time fermenters.