MIMOSA

Vegetable tanning is a traditional craft process that tanneries have handed down from generations for over 200 years. With vegetable tanned products, you can really see the skill that has gone into producing them.

The Mimosa bark is used to create a cold brown color, which is rich in tan with grey undertones.

HOW TO? Boil the bark for around 15 minutes. Therefore, the tannins are set free. Let the liquid cool down and strain it to remove excess bark. Make sure the liquid is completely cooled down,

because the fish skin can not be treated in hot surroundings.

Lay the skin in a suitable container with the Mimosa liquid. Make sure every part of the fish skin is covered with the tanning mixture.

Let the skin soak in the mixture for about three weeks. The longer you will leave the skin in the mixture, the softer and richer in color it will get.

Afterwards wash out the mixture and treat it with animal fat to keep the skin well moisturized. Hang the skin up and massage it until dry to get the softest and most flexible result.

The colors that vegetable tanning produces are rich and warm tones that look completely natural. TIPS & TRICKS: DYEING

The Mimosa bark creates a cool brown, which shows influences of grey undertones. A natural look is created, which reminds of traditional leather in terms of color as well as flexibility and softness.