Wir sagen, wie es ist: Die letzten beiden Jahre waren nicht einfach. Die Kosten für unsere Rohwaren, Verpackung und Energie und Transport sind enorm gestiegen, z.T. mehr als 50%! Daher müssen wir nun die Preise für unsere Produkte im Shop um je 1 € anpassen. Als Ausgleich sparst du dafür ab sofort die Versandkosten ab einem Bestellwert von 45 €!

In north-eastern Lower Saxony in Wendland we have built our own production facility according to ecological standards. The entire preparation and fermentation process as well as bottling, logistics and sales are handled by us on 600 square meters. Since the fermentation process is very complex, our varieties are produced in batches with a lot of love and dedication. This is how we ensure our quality and always have an eye on the development of our good cultures that are in every glass of SUUR.

An important aspect of our recipe development is regionality and wherever possible we avoid ingredients that have traveled far. All our raw materials are ecologically produced. We prefer to use regional ingredients - around 90% of our raw materials come from the metropolitan region of Hamburg, which we buy from various farms and producers. We also consciously process vegetables that are unsuitable for normal trade, for example because they are not optically flawless or do not correspond to the required sizes - goodbye to food waste!

We only use German rock salt without any additives.

Well, all of our products are organic - we don't put anything else in our glasses! In addition, vegan and gluten-free and only from non-GMO ingredients. So enjoy it!

Actually, you can eat SUUR cabbage and kimchi with almost all (savory) dishes. So you don't have to cook extra elaborately or differently than usual. Just top your salad, mix it in your bowl or put it on your sandwich...

Basically, fermented foods should not be heated above 40°C if you want to benefit from the healthy microbiotic cultures. We therefore recommend that you do not stir or cook our products in hot meals. But of course the good taste and, for example, some vitamins and fibers are retained even after heating, so that there is nothing to be said against occasional cooked or heated consumption!

Have a look at the SUUR-Kitchen or get inspired on Instagram .

Our SUUR products ferment for different lengths of time over several weeks. After bottling, the ferments are cooled down and sent to your home or to the organic retail trade. That's why you'll always find our products in the refrigerated section.

From production, our products can be kept refrigerated for at least eight months, but mostly stay fresh and edible for much longer - even long after the best-before date has expired.

How to keep your SUUR ferments as long as possible:

It is important to always keep opened jars cool and always remove your portion of cabbage with a clean spoon. So please don't eat straight from the glass - even if it's so delicious! And when you close it again, please push all the pieces down along the edge. This means your SUUR vegetables can be kept for a long time even after they have been opened for the first time.

Please note, however, that the fermentation does not stop completely even during cooling, so that the taste and consistency can continue to change. This is a sign of liveliness and quality!

Carbonic acid and other gases are produced during fermentation, so bubbling, sizzling or hissing when opened is normal. However, this does not have to happen, since this gas development varies in strength during natural fermentation.

Yes. While ferments do not go bad immediately when stored at room temperature, the fermentation remains active and the product changes in acidity, taste, texture and color.