For us, small-scale food crafts are a matter of course because we can take care of our produced quality raw materials and refine them carefully. Our products and operations are certified by KRAV. Our products are guaranteed locally, organically and sustainably.
We have built up the knowledge over several years that we worked for various companies and in recent years for ourselves as self-employed and organic farmers. We produce the products in different cases and therefore we can have very different varieties.
From various organic vegetables, herbs, beans, mushrooms and fruit, we produce lactic acid probiotic products such as. sauerkraut, kimchi, miso and tempeh.
They are unpasteurized and therefore have a vibrant acid culture with a lot of vitamins, nutrition and taste.
More about lactic acid products
Kombucha is a fermented tea which is rich in nutrients and probiotics. We ferment organic black or green tea with sugar and add flavor through a second fermentation on our fruits or spices.
Kombucha or ‘Buka’ we call this is a healthy alternative to soft drinks.
More about kombucha
In our dairy we make various organic products from local quality milk from Byälvensdalen / Gillbergadalen and our own herbs. We use it raw or pasteurize with care, depending on the type of cheese, and then add nutritious farm acid culture so we get as much flavor as possible. Everything is handicraft so you get cheese with a lot of character.
The flavors are unique and follow the season because we produce small batches and with as fresh and local ingredients as possible. Artisan production at its best!
You can buy our cheeses directly from us, some varieties via our online store or via REKO rings we are part of.
More about the dairy
Njordstorp’s Miso is of the highest quality and is manufactured according to a traditional Japanese recipe, but we exchange raw materials for Swedish-grown fava beans, our own grown chili and cereals from our neighbors.
More on miso
We exchange soybeans for Swedish fava beans / field beans and carry out the same traditional Japanese process. Tamarin has a lot of umami in it and the taste is very fresh.
More about Tamari
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