Parrhesia Fermentery — Living foods
Formulated in our kitchenValidated in our lab
Since 2019 we've researched and created plant-based living foods and drinks for local retail, fairs, clubs and our own Parrhesia café. From now on our most versatile staple is also available directly for you.
Parrhesian Fermented Ginger
A living ingredient with *10⁹ active colony forming units
* About a billion living bacteria in every millilitre (~10⁹ CFU/ml), held through at least 4 weeks at fridge temperature.
Drinks, spreads and dips will follow, each release funding the next.
Available on pre-order
A guaranteed living food with about 5 billion lactobacilli per teaspoon. On a shop shelf, lactobacilli lose activity every day. We skip the shelf: once a batch is pre-ordered, we ferment, fill straight from the vat and ship within a day.
Batch G-348-B is open
Parrhesian Fermented Ginger
Peruvian ginger, fermented with Lactiplantibacillus plantarum. A food, and a starter for your own ferments.
How it works
We can guarantee genuinely living quality because we do not produce in advance. Your reservation starts the fermentation, which means we cannot name an exact delivery day. Give us that space, and what arrives is fresh and active.
Secure your jars
At 275 jars the 50-litre batch runs.
We ferment
We start fermentation and give you a progress update.
We measure
After around 48 hours of fermentation, we share the batch numbers, like pH level and CFU count.
It ships
We fill your order straight from the vessel and ship it within one working day.
What we measure
- CultureLactiplantibacillus plantarum
- Living countAbout 10⁹ CFU per ml, at filling
- Guaranteed4 weeks from filling, refrigerated. Tested through 8.
- AcidityAround pH 3
- MeasuredAfter about 48 hours of fermentation, every batch
- BatchOne 50-litre vessel, 275 jars
- IngredientsPeruvian ginger, water, *glucose
*Only a kickstarter for the microbes, after the glucose warm-up they start the real work...
Each batch's numbers are sent to everyone who reserved from it.
Development
Curious about working together?
On foods, on ingredients, on materials. From imagination to rough first experiments, from measured results to processes that work in practice.
