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The 65-Day Home-Fermented Veg Habit

Eat 1 tablespoon of freshly fermented vegetables a day. Less than €0.50 per day. Start with the Fermapak 3-pack starter kit. No subscriptions.

Store-bought fermented vegetables aren’t the same.

  • Most supermarket 'ferment' is pasteurized, killing the live cultures.

  • Making them at home seems complicated: jars, cleaning, weights, mold risk.

  • You want fresh, live cultures with full flavor, but without hassle.

Fermapak Brings Fermentation Home

  • Daily home-fermented vegetables made easy

  • Always have fresh, tasty servings ready

  • Simple, repeatable, sustainable habit

  • Fresher and more flavorful than store-bought options

Your 65-Day Home-Fermentation Plan

Fermapak takes 5 minutes to set up

Start Your 65-Day Home-Fermentation Habit

  • 3 Fermapaks = ~65 days of home-fermented vegetables

  • Less than €0.50 per day

  • Includes spice packs and all tools needed for fermentation.

  • +FREE starter scheudle

3 Flavours 65 days

€28 (Free shipping) -
Single purchase

Frequently Asked Questions (FAQ)

Can I reuse the bag?
Single-use ensures hygiene and easy rotation.How long does each ferment take?
It depends on many factors like your kichen temperature but on average:
Kimchi: 3 days | Pickles: 7 days | Kraut: 14 daysDo I need equipment?
No jars, weights, or cleaning needed, everything fits in the bag.Why home-fermented?
Fresher, more flavorful, and full of live cultures, unlike pasteurized store-bought products.Do I need to follow the 65-day schedule?
Following it ensures you always have a batch ready, but you can adapt as needed.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.

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