The Fermentation Vessel simplifies the fermentation process and is developed for small-scale restaurants that focus on fermentation and want to ferment vegetables and serve them in one vessel.
At present, Sweden has a degree of self-sufficiency of 50 percent. This means that in Sweden we only produce enough food for five million people and if we look at greenhouse gas emissions, we see that 60 percent of the Swedish food consumption’s climate impact is due to imported food. Another big problem is that we throw away a lot of our food.
Most of what is grown in Sweden is harvested during the summer. To preserve the longevity of the vegetables, we can use the fermentation process. By fermenting the vegetables, we can preserve these raw vegetables over the winter months.
”The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world.”
– Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals