The Żywe Kultury stand mainly offers pickled products. Mr Tadeusz Dylewski, who has been pickling in Głodów in Mazovia for years, is a specialist in natural fermentation. He develops recipes and supervises the processes. At BioBazar, you will meet his charismatic son Igor, who manages the stand and can talk about pickles endlessly. Pickling was an everyday activity in his family home, and Igor even recalls kombucha being prepared regularly. At Żywe Kultury, they ferment using water from their own source, Kłodawa salt, and the best organic vegetables and spices. Here, you will find not only pickled cucumbers, sauerkraut and sourdough, but also five types of kimchi and unusual pickled salads, and in summer – wait for it – pickled watermelons. Pickles are a real probiotic bomb, a living organism that is constantly working to slow down the processes taking place inside it, so they must be kept cool. At room temperature, pickles immediately accelerate their work, begin to gently bubble and seep from under the lid of the jar. A trilogy could be written about the properties of naturally fermented vegetables, but let’s condense it into three main advantages – they support immunity, regulate bowel function and are rich in nutrients and vitamins. Eating pickled vegetables is in our blood, and in recent years, pickling has become even more common. We are increasingly willing to use pickled vegetables on a daily basis, and in increasingly bold and unusual combinations. At Żywe Kultury, there is plenty to choose from. The offer includes

Open: Wednesday – Saturday

Stand number: 25