Fermented foods · Armenia

It all begins in the soil

Hayman ferments cabbage with lactic acid bacteria, with no vinegar added. The cabbage is grown in the field, then shredded and packed into vats at our plant, and from there it goes to stores.

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From the packNo vinegarThe sourness comes from fermentation, not added acid.
From the packLactic fermentationThe cabbage is fermented by lactic acid bacteria.
From the packVitamin K2Stated on the Molokan sauerkraut pack.
Living jar

Look inside the fermentation

Move the slider and watch what happens to the cabbage. The bubbles are carbon dioxide released by lactic acid bacteria as they turn the vegetables’ sugars into lactic acid.

PackingFermentingReady
Active fermentation

The bacteria feed on the cabbage’s sugars: gas bubbles rise, the brine turns cloudy and sourness appears.

Sourness

An illustration of the general principle. Fermentation time depends on the recipe and temperature.

Production

From the field to your table

The harvest goes into crates right in the field; at the plant the cabbage is washed, shredded and laid in vats to ferment. We show the whole journey step by step.

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Hayman × Kanach Snund
New collaboration

Hayman × Kanach Snund

With the Kanach Snund team we present Hayman fermented vegetables alongside their hummus, mutabbal, muhammara and za'atar.

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Working hours 09:00–18:00. Call us or apply on the site.

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