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Fermented birch sap – 1.5 L

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€34,90
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€34,90
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The living elixir of detox, vitality, and intestinal balance.

Format: 1.5 L – recyclable flexible pouch
Origin: Forests of the High Vosges (Alsace)
Producer: Jérémie, cabinetmaker and French pioneer of birch sap fermentation
Ingredients: Organic lacto-fermented birch sap*, ginger* and lemon* juice
(*from organic farming)
No additives, no preservatives, unpasteurized.

Who is this formula for?

For those who want to detoxify their body, strengthen their immunity, and regain stable energy throughout the year.
Traditionally consumed in spring, fermented birch sap can be drunk at every change of season or as soon as the body shows a need for cleansing and regeneration.

The role of fermented sap in the body

A living drink, rich in nutrients and natural probiotics.
- Detoxifies liver and kidneys by promoting the elimination of toxins.
- Remineralizes thanks to its natural content of magnesium, potassium, calcium, and trace elements.
- Strengthens immunity by supporting the intestinal microbiota (80% of our defenses).
- Improves digestion and helps restore lasting energy.
- Supports intestinal flora thanks to the presence of lactic ferments from lacto-fermentation.

Why LIVLAB's is unique

An artisanal, precise, and lively fermentation.

Lacto-fermentation is an ancestral natural preservation process: here, it is scientifically controlled to preserve all the nutrients of the fresh sap while developing active probiotics (lactobacilli).
This natural transformation stabilizes the sap without pasteurization, giving it superior bioavailability and a slightly lemony and tonic taste.

Produced exclusively for LIVLAB by Jérémie, a French pioneer of fermented sap, this artisanal edition benefits from monitoring by the Strasbourg Research Center, guaranteeing the microbiological and nutritional quality of each batch.

How to use it

- Complete treatment: 2 pouches of 1.5 L (3 weeks).
- Dosage: 15 cl every morning on an empty stomach.
- Duration: 21 days, to be renewed as needed (ideal between seasons).

Usage advice:
Keep refrigerated after opening.
Shake well before pouring.
Do not heat, to preserve live cultures.
Naturally sparkling product: sign of active fermentation.

Manufacturing & traceability

Hand-harvested in the preserved forests of the High Vosges, far from any pollution.
Each tree is respected: the harvesting is minimal, without any scar on the trunk.
The sap is then naturally lacto-fermented with organic ginger and lemon, in an Alsatian workshop certified organic.
No pasteurization, micro-filtration, or additive is added: the sap remains alive and naturally evolves over time.

Composition

Organic lacto-fermented birch sap*, ginger juice*, lemon juice*
(*ingredients from organic farming)

Why choose a fermented sap rather than a fresh sap?

Fermentation naturally stabilizes the sap, prevents any oxidation, and develops a probiotic complex beneficial for the intestinal flora.
It better preserves nutrients and makes them more absorbable, while allowing off-season consumption without loss of vitality.
A natural, sustainable, and living alternative, both detoxifying and nourishing.

Each harvest is unique, resulting from rare and manual expertise, produced in small batches.
Available only according to the annual harvest.

    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Livlab_Expert_Jeremie

    Jeremie

    Birch sap harvester in Alsace in 2015

    "The gut flora is our second brain. We need to think about restructuring it to feel good."

    " "

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    FAQs

    What is the difference between fermented birch sap and fresh birch sap?

    Fresh sap is alive but very unstable: it only keeps for a few days.
    Our sap is naturally lacto-fermented, an ancient process that stabilizes nutrients and develops live probiotics.
    It thus retains all its vitality, without pasteurization, and keeps for several months.
    Result: more practical, more digestible, and just as alive.

    Does fermentation destroy nutrients?

    No, it’s quite the opposite.
    Lacto-fermentation preserves minerals, enzymes, and antioxidants, while creating beneficial lactic ferments for the intestinal flora.
    This process even increases the bioavailability of vitamins and trace elements naturally present in the sap.

    Does fermented sap still contain alcohol?

    No. Lactic fermentation is not alcoholic fermentation. It produces lactic acid — the same as that present in our intestines — but no trace of ethanol. It is a living drink, but without alcohol and without added sugar.

    What is the difference between the classic version and the one with propolis?

    What scientific evidence of its effectiveness?

    Studies on lacto-fermentation show that it promotes the balance of the intestinal microbiota and the production of active probiotics (Lactobacillus, Leuconostoc). These microorganisms directly support immunity, digestion, and liver detoxification. Our sap, analyzed by the Strasbourg Research Center, has demonstrated a stable content of live lactic ferments, a guarantee of a real physiological benefit.

    Can it be consumed all year round?

    Yes. Traditionally consumed in spring, our fermented version can be used throughout the year, especially during seasonal changes, or after periods of fatigue, stress, or unbalanced diet.

    Can everyone drink it?

    Yes, except in case of specific medical contraindication (severe kidney failure, strict potassium-free diet). It is suitable for most adults and adolescents. In case of doubt, seek advice from a healthcare professional, especially for pregnant or breastfeeding women.

    Why a slightly tangy or sparkling taste?

    It is a sign that the sap is alive and active. The bubbles come from natural fermentation and gases produced by lactic ferments. No added gas or preservative — it is an indicator of vitality, not a defect.

    How much should one drink?

    A 3-week treatment, taking 15 cl per day on an empty stomach, is ideal to feel the effects. Two 1.5 L bags make up a complete treatment. The treatment can be repeated two to three times a year, depending on the body's needs.

    Why choose LIVLAB sap rather than another brand?

    Because it is artisanal, French, and traceable: - hand-harvested in the forests of the Vosges, - naturally fermented, without pasteurization, - produced in small batches, in collaboration with a pioneering fermentation artisan (Jérémie) and the Strasbourg Research Center. The majority of industrial saps are micro-filtered, pasteurized, or diluted with water: ours remains raw, alive, and whole.