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Fermenting glass 730 ml without accessories

Regular price 7,95 €
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Further developed what grandmother already appreciated

Sauerkraut, sourdough bread, sour cucumbers, milk sailed fermented juices etc. Simply make it yourself.

Fermented food as a probiotic source

Fermented food are not only delicious, they are too rich in probiotic bacteriathat play an important role in your immune system. Probiotics help to build a healthy balance of the intestinal microbiome.

Fermented foods can be added to your diet in different ways, for example as a slide -on of salad, as a snack in between or even as an ingredient in your main dishes. You will be surprised what can be fermented. You can find a few ideas in our Base guideline the micro fermentation.

Be creative and try out various recipes and fermented foods to harvest the health -promoting benefits.

So why still wait? Add a few freshly fermented food to your menu to support your immune system and improve your health as a whole.

Tip: Fermented products from the supermarket shelf, such as milk sailed juices or sauerkraut, are usually heated to make them durable. The valuable probiotic bacteria are lost. So better make it yourself.

Micro fermentation

Proven and improved proven

Did you know that our ancestors have always fermented any grain, dairy products, many vegetables and legumes and legumes for a good reason?

We have been using sourdough, yoghurt cultures, yeasts or fungi for the preservation of food for thousands of years, which, as is now known, also reduces anti -nutrients.

The method of micro fermentation we developed provides you with the advantages of classic methods, but in a fraction of the time and also in small portions.

Advantages of micro fermentation

she's fast

Traditional fermentation techniques usually need weeks and months to complete them. The new method ofMicro fermentationIn contrast, by adding fermentation accelerators, it usually requiresonly 12 hours to five days.

It's easy

While the classic fermentation methods require a lot of practice, knowledge and patience, after all, the result is often only seen after weeks or months, the micro fermentation principle is possible for everyone, it is possible for everyone,to achieve positive results quicklyAnd to enjoy. 

She is sure

The Millivital-Micro fermentation accelerators contain a selected mixture of various pure breeding milk acid bacteria, which control and control the fermentation process Exclude unwanted by -products.

Child's play micro fermentation

  1. Simply add the food to be fermented in an airtight fermentation glass that can be escaped that arises during fermentation. 
  2. Add water and our micro fermentation accelerator.
  3. Close, wait and enjoy.

Tip: For a short micro fermentation up to 12 hours, such as for smoothies and juices, no special fermentation glass is required. Here it is sufficient to cover the container.

This is how it starts:

You need little to start with a micro fermentation.

Delicious ingredients

1. Fruit, vegetables, grain, legumes, ...

Almost every fresh food can be micro fermented. Biological foods are an advantage, because they usually contain significantly more microorganisms, which are usually destroyed by herbicides and fungicides in conventional cultivation.

The right container

2. The ideal glass for your micro fermentation

A fermentation glass enables the controlled fermentation of small portions. It is equipped with a fermentation membrane that escapes the carbon dioxide in a controlled manner, but does not let oxygen penetrate. 

For speeding up the process

3. Micro fermentation accelerator

The Millivital-Micro fermentation accelerators contain a selected mix of various pure breeding milk acid bacteria that accelerate the fermentation process and exclude undesirable by-products.

Micro fermentation accelerator

The Millivital micro fermentation accelerator Contain a selected mix of different pure breeding cell cultures that control the fermentation process and exclude undesirable by-products.

So that histamine -sensitive people also enjoy fermented foods and their health advantages, we have the product especially for you Millivital Hista-Protect developed. Hista-Protect contains, among other things, the cultures bifidobacterium infantis and bifidobacterium longum, which have a histamine-lowering effect and are therefore recommended for histamine intolerance. Certain complementary ingredients can also further lower the histamine content in fermented foods. The following spices, not heated, have a histamine reducing effect: curcuma, ginger, garlic, thyme, red pepper, black pepper and salt. The vitamin C in oranges and lemons also lowers the histamine, they can be fermented very well.

Fermentation in no time

With the help of our micro fermentation accelerators, you can do milk into fermented juices and smoothies, sauerkraut, fermented porridge, legumes, sour cucumbers, rice, pizza dough and much more in a short time. 

A sauerkraut only requires around A tenth of the fermentation time compared to conventional procedures.

Benefit in a variety of ways from micro-fermented foods

  1. Digestion: Micro-fermented foods are rich in probiotics that can promote the growth of healthy intestinal bacteria and improve digestion. This can help to reduce constipation and flatulence.
  2. Immune system: Probiotics that arise during the micro fermentation can help support the immune system by helping to keep harmful bacteria in the intestine.
  3. Metabolism: Probiotics in micro-fermented foods can help improve metabolism by promoting the production of enzymes that help with the digestion and absorption of nutrients.
  4. Nutrient: Micro-fermented foods are often richer in nutrients than non-fermented foods. This is because the micro fermentation can help make nutrients available in a form that can be easily absorbed by the body.

Better absorption

Phytic acid is located in grain, oil seeds and legumes. It is a natural fabric that serves as a phosphorus and mineral source. However, phytic acid is a problem for humans. Due to its complex -forming properties, it binds the minerals absorbed with food in the stomach and intestine, so that they are no longer available to the body. These include calcium, magnesium, zinc and iron. They rush through our digestion.

A high phytin content in food can therefore generate a deficiency in the body with these minerals, for example in the case of a diet with a lot of legumes, especially soy, but also whole grain cereals. Since so -called phytates, the complex of phytine acid and minerals, are heat -resistant in kitchen temperatures, they cannot be eliminated by cooking or baking.

Our ancestors and many primeval peoples instinctively still used watering, clinging and fermenting grain to reduce the content of antinutrative substances. And as modern science now shows, with success.

The micronutrients contained in the grain are much better available for our body by fermentation. In this way, studies have shown that micronutrient availability in fermented rice increases by a factor of 1,000 compared to unfermented rice!*

Less anti -nutrients

Lectins bind themselves to special carbohydrate structures in our body. With this joy of binding, some lectin species attach themselves to the human intestinal walls, especially the small intestine and can damage them. This can affect the ability to absorb nutrients.

Stream lectins through the body and attach themselves to other organs, the organism defends itself against it. He attacks the lectins and with them also healthy tissue and organs. 

Many lectins can be reduced by cooking. But fermentation is even more effective. Due to a twelve -hour fermentation, most lectins can be made largely harmless. That is why we recommend that everyone to ferment grain and legumes.*

*Poutanen K, Flander L, Katina K .; Sourdough and cereal fermentation in a nutritional perspective. Food microbiol. 2009 OCT; 26 (7): 693-9.


Information on the information is not healing or self -medication. Reserved for any printing and sentence errors.

Get started with our starter sets

They contain everything you need for a micro fermentation. Background knowledge, recipes, a micro fermentation glass and a micro fermentation accelerator.

Micro-fermented foods can be added to your diet in different ways. For example, as a salad supplement, as a snack in between or even as an ingredient in your main dishes.

You will be surprised what can be fermented. You can find a few ideas in our basic instructions for micro fermentation.

Sample recipe

Probiotic, micro fermented juice / smoothie

General guidance

  1. Cut the fruit / vegetables into small pieces and juice them in a juicer or chop them in a mixer.
  2. Pour the finished juice / smoothie into a glass.
  3. Grate half a teaspoon of oatmeal in a mortar and add.
  4. Add 0.5 liters 1 measuring spoon of micro fermentation accelerator and stir well.
  5. Cover the glass and at room temperature (min. 22 ° C) for approx. 12 hours of micro fermentation.

    Tip: In times of increased effort, you can add a tablespoon of Millivital Milli for an even greater synergistic effect.

Sample recipe

Micro-fermented pizza dough

Preparation time: 20 minutes
Micro fermentation time: 24 hours
Required accessories: Ceramic or glass bowl, transparent film

Ingredients: 500 g spelled, Emmer or Urkorn flour, 1 parcel Biohefe, 1⁄2 tsp salt, 2 measuring spoon Millivital MICRO Fermentation accelerator


  1. Put the flour, yeast, micro fermentation accelerator and salt in the bowl.
  2. Gradually add the water and knead for about 10 minutes until a homogeneous, firm dough is created.
  3. Cover the bowl with a transparent film airtight.
  4. Place the bowl in a warm place (min. 22 ° C) and micro fermentation for 24 hours.
  5. Then spread the dough flat on a sheet of baking paper or pizza stone. It is important not to roll out the dough with a rolling pin, otherwise it will no longer work.
  6. Top the pizza to taste and bake at 250 ° C for about 10 minutes.

frequently asked Questions