KRO FERMENTS
FERMENTATION LAB AT KRO VRŠOVICE
KRO — From Scratch, Honestly
At KRO, we cook from scratch. Everything you find on your plate or in your glass comes from carefully selected sources. Many things are made entirely in-house — from bread and pastries to ferments, syrups, kombucha, spice blends, and sauces. In the back of our Vršovice bistro, where our original bakery once operated, you’ll now find our fermentation lab — the place that gives KRO dishes their unmistakable flavour and character. This is where we produce kimchi, tempeh, miso, bread shoyu, and other umami-packed sauces such as tamari or garum, ingredients trusted even by Michelin-starred chefs.
This is the foundation behind all of our bistros. Every week, we prepare more than 300 kg of our signature kimchi, along with our own spice blends, fermented sauces, chilli oils, and dozens of other ferments and essentials without which KRO simply wouldn’t taste like KRO.
Anything not used directly by our kitchens or bartenders is given a second life in our Vršovice fermentation lab, in line with our zero-waste philosophy.
We devote the same attention to drinks as we do to food. Natural wines are selected for us by our sister company Alma Wines, while our lemonades, kombuchas, and other drinks are fermented, mixed, and developed in-house.
You can take a closer look behind the scenes of our fermentation process in this video.
OUR KIMCHI
Our take on the traditional Korean fermented salad, made without fish sauce or soy sauce. A combination of classic and seasonal vegetables, chilli peppers, ginger, and garlic.
It is VEGAN and a great source of vitamins and probiotics.
BREAD SHOUYU
A fermented sauce inspired by traditional soy sauce, made from barley and sourdough bread. We use our shoyu in dressings, sauces, and for seasoning salads.
BREAD MISO
Matěj Výboch and his team have been producing our bread miso for years, and we use it across all KRO bistros to season soups, broths, sauces, and many other dishes, giving them a fuller, deeper, and distinctly umami flavour.
More recently, we connected its production with our collaboration with Rohlík. Thanks to this partnership, we are closer to customers who regularly shop on Rohlík, while also making better use of the expanded capacity of our new KRO Bakery in Libeň.
The collaboration also has a broader dimension. Unsold premium sourdough breads from Rohlík are given a second life with us. The same delivery that brings our pastries and bread from KRO Bakery also takes unsold loaves back, where they are fermented for three months into our bread miso, which we internally call “breadso”.
Thanks to the quality sourdough and flour, the resulting miso has a bold and complex flavour. At the same time, it represents our natural zero-waste approach and another example of how we think about ingredients throughout their entire lifecycle at KRO.
TEMPEH
One of the bestsellers from KRO Ferments. Our tempeh is made from lentils and chickpeas. Thanks to fermentation,
it has a rich flavour, a high protein content, and works perfectly both on its own and in hot or cold dishes.
UMAMI POPCORN
Our favourite umami popcorn is prepared with brown butter and seasoned with our own umami spice blend. One of its secrets is dried bread miso and dried fermented vegetables — which is exactly why it’s so addictive.
KOMBUCHA
A sparkling, unpasteurised fermented tea drink with probiotic benefits. It supports gut microflora and the body’s natural balance. This live kombucha is created in the back of our fermentation lab, where everything is made from scratch — with a strong focus on circular thinking, fermentation, and making the most of every ingredient.
CHILLI OIL
A crispy, spicy chilli oil made from dried fermented chillies, spices, and seeds.
SWEET CHILLI PICCALILLI
A sweet chilli sauce with pieces of vegetables.
GRILL SEASONING
The secret behind KRO’s rotisserie chicken. Our signature seasoning blend is built on fermented red onions and fermented chilli peppers. Once dried, everything is blended together with other ingredients into a seasoning that works perfectly with both meat and vegetables.
Enjoy KRO Ferments products in your own kitchen as well. They are available in all KRO locations, on Wolt, and if you would like to order them for your business or store, visit our B2B shop.
About us
Cosy Norwegian pubs, fine dining experience, and a yearning for the grilled chicken of our childhood: discover the structure of KRO DNA.
Work with us
Feel like joining our /kruː/? Check out our current job vacancies, or let us know if you have a dream job in mind.
