Seasonal Fermentation Calendar: What to Preserve When
The art of fermentation follows nature's rhythm. At Roots Radicals, we embrace this ancient preservation technique to transform seasonal produce into delicious, long-lasting foods while reducing waste. Our zero-waste approach means we use ingredients that might otherwise be discarded, creating a truly circular food system.
This calendar guides you through Berlin's seasonal produce and shows you what to preserve each month. Whether you're new to fermentation or an experienced preserver, let nature guide your kitchen adventures.
Winter (December - February)
Winter might seem quiet for fresh produce, but it's the perfect time to enjoy preserved foods and prepare for spring.
December: Celebrate with Preserved Treasures
Winter celebrations call for special flavors. Our Bread & Butter Pickles add a sweet-tangy crunch to holiday platters and complement rich winter dishes.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Root vegetables | Cabbage, carrots, beets | Sauerkraut |
| Winter citrus | Lemons | Fermented Lemons |
| Garlic | Winter garlic | Baked Garlic Paste |
Our Fermented Lemons shine like winter sun. After over a month of fermentation, they develop a complex, bright flavor that adds sunshine to winter meals. The flesh, skin, and liquid are all delicious - try adding some pulp to your hummus for an unexpected twist.
January: Stock Building
January is ideal for creating pantry staples that will nourish you throughout the year.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Vegetable stocks | Rescued vegetables | Vegetable Bouillon Classic |
| Hot sauces | Stored chilies | Harissa Hot Sauce |
| Flavor enhancers | Spice blends | Upcycled Spices |
Our Vegetable Bouillon concentrates are handcrafted with various rescued vegetables (73%) preserved naturally with sea salt. They provide a nutritious, complete taste to your winter soups and stews without requiring hours of cooking.
February: Preparation and Planning
As winter wanes, begin planning your preservation calendar and prepare your equipment.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Winter kimchi | Cabbage, kohlrabi | Zero Waste Kimchi |
| Preserved tomatoes | Stored tomatoes | Ketchup |
| Flavor extracts | Vanilla beans | Vanilla Extract |
Our Zero Waste Kimchi represents the heart of our circular cooking concept. Made with cauliflower leaves upcycled from our Piccalilli production, this fermented delight contains beneficial probiotics and delivers an enticing, unmistakable aroma.
Spring (March - May)
Spring brings new growth and the first fresh harvests of the year.
March: Early Greens
As the first spring greens appear, it's time to preserve winter's last offerings while welcoming new growth.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Spring herbs | Fresh herbs | Vegetable Bouillon Tomato & Oregano |
| Specialty broths | Mushrooms | Vegetable Bouillon Shiitake & Kombu |
| Late winter citrus | Remaining citrus | Candied Citrus Peels |
Our Vegetable Bouillon Shiitake & Kombu offers a twist to our traditional bouillon, adding shiitake, ginger, garlic paste, and kombu seaweed for a distinctive umami flavor. Perfect for instant ramen soups or as a base for risotto.
April: First Harvests
April brings the first substantial harvests of the year, perfect for light fermentations.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Spring vegetables | Early zucchini, asparagus | Piccalilli |
| First chilies | Early peppers | Sambal Hot Sauce |
| Spring garlic | Young garlic | Baked Garlic Salt |
Our Piccalilli combines cauliflower, sweet corn, cucumbers, and onions in a vinegar-mustard sauce with the perfect balance of sweet and sour. This versatile relish adds brightness to spring meals and pairs wonderfully with brunch, sausages, or eggs.
May: Abundance Begins
May marks the beginning of true produce abundance in Berlin.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Strawberries | First berries | Steamed Strawberries |
| Spring onions | Fresh onions | Bread & Butter Pickles Relish |
| Green tomatoes | Unripe tomatoes | Green Tomato Marmalade |
Our Steamed Strawberries are made only during the peak of the season using regional organic strawberries softly steamed with vanilla and sugar. The fruit remains whole in its own delicious syrup, perfect for topping ice cream or filling pastries.
Summer (June - August)
Summer is peak preservation season, with abundant produce ready for transformation.
June: Berry Season
June brings a bounty of berries and early summer vegetables.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Summer vegetables | Zucchini, peppers | Salsa Dip |
| Stone fruits | Early plums | Pickled Plums |
| Hot peppers | Jalapeños | Fermented Jalapeño Hot Sauce |
Our Fermented Jalapeño Hot Sauce is created by slowly fermenting jalapeños over 6 weeks. The fermentation process preserves, transforms, and intensifies the peppers' flavor, making this sauce the perfect complement to summer dishes, from Mexican classics to pizza and pasta.
July: Peak Summer Harvest
July is the heart of summer preserving season, with maximum produce variety.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Stone fruits | Nectarines, peaches | Nectarines in Syrup |
| Summer vegetables | Tomatoes, peppers | Sweet & Sour Hot Sauce |
| Tropical fruits | Pineapple, mango | Smoked Pineapple Chutney |
Our Nectarines in Syrup offers a twist on childhood memories of juicy summer fruits. Infused with thyme leaves for a velvety, elegant note, these succulent preserves are delicious on their own or as a welcome addition to French toast or ice cream.
August: Preserving the Bounty
August is about capturing summer's peak flavors for the cooler months ahead.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Tomatoes | Peak tomatoes | Tomato Peel Salt |
| Summer fruits | Tropical fruits | Mango Chutney |
| Peppers | Hot and sweet peppers | Spicy Pepper Chutney |
Our Mango Chutney combines ripe mangos with onions, garlic, vinegar, and spices to create a well-balanced condiment. Serve it with curry, as a dip for spring rolls, or as a flavor-packed addition to a cheeseboard.
Fall (September - November)
Fall is harvest season, with abundant produce perfect for preservation.
September: Harvest Time
September marks the transition from summer to fall preserving.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Late tomatoes | End-of-season tomatoes | Salsa Dip (Smoked Green Tomato) |
| Fall vegetables | Cauliflower | Cauliflower Leaf Kimchi |
| Late peppers | Remaining peppers | Harissa Spice |
Our Smoked Green Tomato Salsa is a distinctive and flavorful dip that perfectly captures the essence of late summer. Made with green tomatoes, onions, peppers, and jalapeños, it pairs wonderfully with tortilla chips, tacos, or quesadillas.
October: Root Cellar Preparations
October focuses on hearty vegetables and preparations for winter.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Fall vegetables | Cabbage, kohlrabi | Kohlrabi Kimchi |
| Root vegetables | Turnips | Kimchi di Rapa |
| Fall apples | Apples | Sauerkraut with Apple |
November: Final Preserves
November is the last push before winter, focusing on long-keeping preserves.
| Preservation Focus | What to Preserve | Roots Radicals Products |
|---|---|---|
| Fall vegetables | Last vegetables | Vegetable Bouillon Classic |
| Stored produce | Preserved ingredients | Sambal Flakes |
| Spice blends | Dried herbs and spices | Upcycled Spices |
Preserving for a Better Future
At Roots Radicals, we believe that fermentation and preservation are more than culinary techniques – they're a way to reduce food waste and build a more sustainable food system. By following nature's calendar, we create delicious products while honoring traditional methods and modern sustainability principles.
Our zero-waste approach means we use ingredients that might otherwise be discarded, creating a truly circular food economy. From transforming cauliflower leaves into kimchi to turning citrus peels into flavorful spice blends, every part of the produce finds purpose in our kitchen.
Join us in this seasonal journey of preservation. Whether you're making your own ferments or enjoying our professionally crafted products, you're participating in an ancient tradition that connects us to our food, our environment, and each other.
Discover our complete range of zero-waste preserved foods at Roots Radicals and taste the difference that conscious, seasonal preservation makes.