7 simple ways to use lacto-fermented vegetables every day
Seven simple ideas for bringing lacto-fermented vegetables into your everyday meals: plate, sandwich, potatoes, bowl, raclette, apéro and quick meal.
The best product is the one you naturally want to reach for again. Lacto-fermented vegetables shouldn't sit forgotten at the back of the fridge like something you don't know how to use: well integrated, they become a reflex — a few forkfuls on a plate, in a sandwich, on a board, in a bowl.
BIONIC is designed for this simplicity: a fresh, crunchy, unpasteurised product, kept cold, ready to add depth to what you already eat. Here are seven ways to use it. (For the precise techniques — cold, dosage, crunch — see our kitchen reflexes.)
1. As a finishing touch on a complete plate
The simplest gesture. A plate of grains, vegetables, a protein, some leftovers? Add a small portion at the last moment: the dish gains acidity, crunch and freshness, and becomes cleaner on the palate. Ideal with rice, lentils, potatoes, roasted vegetables, eggs or fish.
2. In a sandwich or a burger
A rich sandwich needs contrast. Bread, cheese, meat, sauce, butter: it all quickly turns round and fatty. A layer of lacto-fermented cabbage brings the acidity that balances the whole — and is a fine replacement for some of the pickles. Perfect in a burger, a wrap, a toastie or a hot open sandwich.
Best with: red cabbage for liveliness, carrot & white cabbage for a milder version.
3. With potatoes
Potatoes and fermented cabbage are a natural pairing: starch loves acidity. Steamed, roasted, as rösti or in fritters, a few forkfuls are enough to transform a very simple plate. Serve cold, on the side, with a little cream or fresh cheese if you like.
4. In a bowl or a salad
A bowl sometimes lacks depth: you stack the ingredients, but the taste stays flat. A lacto-fermented vegetable acts as the point of balance — it replaces part of the dressing, adds texture and makes the whole easier to read. Just remember to cut back on the vinegar or lemon in the dressing: the product already brings acidity.
5. With a raclette or a fondue
BIONIC works very well with the great Swiss classics: it cuts through the richness of raclette, refreshes between two mouthfuls of fondue, balances the salt of dried meat. Serve it cold, in a small dish on the side — never in the caquelon. We detail all the pairings (and the right product for each dish) in Raclette, fondue, dried meat: the best pairings.
6. At the apéro or on a board
On a board, lacto-fermented vegetables bring colour, freshness and acidity. They go beautifully with dried meat, cheese, country bread, butter, spreads and nuts. It's also the best moment to introduce lacto-fermentation to someone: serve in a small bowl, with a fork.
7. To liven up a quick meal
This may be the most important use of all. A quick meal — bread, eggs, leftovers, potatoes, cheese — can stay good. Add a portion of BIONIC, and the plate becomes fresher, cleaner, more interesting. The product isn't there to make a complicated recipe: it's there to make a simple meal more alive.
Which product to start with?
- Carrot & white cabbage — the most accessible.
- White cabbage — the most classic.
- Green cabbage — the most versatile.
- Red cabbage — the liveliest and the most striking.
The Discovery Box (all four recipes, 4 × 400 g, CHF 54) remains the best option for comparing and finding your fridge essential.
The BIONIC reflex With every simple meal, ask yourself: would a touch of crunch and acidity make this plate better? Often, the answer is yes — and all it takes is a small portion, cold, added at the end.
FAQ
Do lacto-fermented vegetables need to be cooked? Not necessarily: they're ready to use.
Should they be heated? Not recommended. Add them cold instead, at the end of plating.
How much should I use? Start with 1 to 2 forkfuls per plate.
Can they be used every day? Yes, as a fresh everyday ingredient, to suit your taste and your meals.
In short
Lacto-fermented vegetables don't call for a new way of cooking: they slot into what you already eat — sandwiches, bowls, potatoes, raclette, apéros, quick meals. BIONIC is made to become that fridge reflex: a fresh, Swiss, crunchy product, ready to add depth to the plate.
