Growing up in Vietnam, I learned the time-honored art of fermentation from an early age. This centuries-old practice has shaped not only my family but also my entire community. Together with Wolfgang, I bring this valuable knowledge to your home. My goal is to share the positive effects of fermented foods and show you how easy it is to incorporate healthy habits into your daily life. I firmly believe that through more conscious eating and a return to natural products, we can enhance our well-being. Let’s discover the wonders of fermentation together!
You’re probably familiar with sauerkraut and kimchi.
In Vietnam, we eat a lot of fermented foods and, without medication, do a lot for a youthful, happy life.
are rich in probiotics, promote digestion (a true miracle for your gut!), improve nutrient absorption, are naturally preserved, support the immune system, provide natural well-being, make your skin glow, and help maintain weight.
Fermented foods are rich in prebiotics and can support your immune system.
Fermentation preserves valuable plant ingredients that act as an anti-aging engine in the body.
Preservative-free and preserved solely through the power of fermentation, they promote natural well-being.
Ich habe erst im Nachhinein verstanden, welch ein Glück ich hatte, eine gesunde und ausgewogene Ernährung schon vor meiner Geburt bekommen zu haben. Warum ich nach zehn Jahren Diäten zur...
Warum schmeckt das Essen am Berg besser als beim Haubenkoch? Ich erzähle von zwei Abenden in Südtirol und habe ein kleines Experiment für dich, das deinen Blick auf Lebensmittel verändert.
Meine 3 Lieblingsgewürze kommen alle fermentiert auf den Tisch: Knoblauch, Ingwer und Urwaldpfeffer. Warum wir in Vietnam fermentieren und wie ich die drei in der europäischen Küche einsetze.
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