The ferments that we elaborate were tasted by different countries of the world. Thanks to our journey around the world we have understood the importance of ferments in people's daily lives. Despite this, in Ecuador it is not very normal to find them because most of the ingredients in our meals are fresh and food production is very varied throughout the year.

In the case of other countries, ferments are born as a way to preserve food during times of scarcity, from winters where the land cannot be worked, to summers with suns so strong that many of the crops fail. In current times, climate change is advancing in great strides and the use of ferments, preserves, does nothing more than help us have food in reserve in addition to producing less crop waste and greater efficiency in the use of resources.

In Ecuador, not being very accustomed to these types of food, at first it will be a bit difficult to adapt to these products and in many cases we will not be able to appreciate their flavor at the first bite. What OHK tries to do is to give a first approximation to them, with some of the ferments that caused us the most concern when trying them and that another Ecuadorian would also be curious about and have a natural taste for tasting other fermented products.

We want our ferments to make consumers curious about what they are consuming and concerned about its ingredients and the way it is prepared. In the end, our motto will always be: "We want our products to disappear from your shelves", that you start producing them and that you can finally get a little independence of what you consume.