Fermentation of oddly shaped and surplus vegetables
Camp's picks vegetables, grinds mustard and makes pickles for more than a hundred years with great respect for history and working towards a sustainable future with more local resources and better use of by-products in their end products.
Fermentation of certain vegetables has a lot of potential to meet these challenges and to develop new surprising recipes: meat spread with pieces of fermented red cabbage, fermented leek on a toast with a terrine and Kimchi from carrots as a delightful side dish. The options are particularly numerous.
By fermenting vegetables that are in danger of being lost, they are helping farmers move forward, enriching their choices and are getting a forgotten storage technique from under the dust and ultimately bringing healthy products to the market.
This platform exists to inspire, connect and stimulate biobased initiatives within, with and outside horticulture. Our goal is to realize the most valuable possible use of vegetable residual flows. Get an overview, get inspiration, get in touch with experts, publish your own initiative(s) and attract potential business partners.