Yes, we run fermentation workshops for people who want to learn how to ferment with more confidence. You can find our current workshop options on our workshops page.

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Fermented foods can be a helpful part of a varied, balanced diet. Our fermented vegetables also bring flavour and plant diversity to your meals. 

Live, unpasteurised ferments, like ours, contain microbes involved in fermentation which current research is slowly linking with improved health. There are a lot of anecdotal claims out there where individuals state that fermented foods have healed their bodies in some way. But strong scientific studies are seriously lacking in this area. 

They are not a cure or medical treatment. If you have a health condition, are immunocompromised, pregnant or have specific dietary concerns, please speak to a qualified healthcare professional.

This is the #1 question we get asked from individuals who love our ferments but just aren't sure how to eat them. Our go-to answer is... with everything! We have a serving (approx. 1-2 tablespoons) on the side of literally whatever we're eating, whether that be a quick snack of cheese and crackers or a satisfying breakfast burrito. 

Here's some more ideas for you to use them as an... Ingredient: Add flavour to soups, noodles, broths, and stews; Side dish: Swap or have in addition to coleslaw, salads or fries; Condiment: Replace chutneys, gherkins, and sauces; Topper: Elevate toast, crackers, sandwiches, stir-fries, pasta, hot dogs, burgers and more.

We post out orders once a week on a Wednesday. Depending on delivery location, orders arrive typically next day but up to 3 days in certain regions (Scottish Highlands, Northern Ireland and Islands). Don't worry, all orders are packed with ice packs and should stay cool enough on their journey.

In the fridge please! Ideally between 1°C and 5°C for best quality. This temperature slows fermentation right down so that the high quality of the product when we jar it is maintained. Our ferments are safe to eat outside of the fridge. We've had them tested in a lab - look at us, fancy! - for up to 5 days at room temperatures and they've been totally safe to eat. We even take these bad boys camping with us from time to time. But, keeping them in the fridge will make sure they'll stay as intended - utterly delicious.

Fermentation is an ancient method of food preservation that helps to extend the life of perishable foods like milk, fruit, vegetables, meat and also make certain foods edible and delicious. Most of us eat fermented foods daily. Think bread, yoghurt, cheese, coffee, olives and alcoholic drinks like beer and wine.

The range of fermented foods across the globe is ridiculous, with some estimates reckoning upwards of 5000 different ferments. At the heart of every distinct type is the microcosm of bacteria, yeast, moulds and fungi that transform raw ingredients into tongue-tickling foods with vastly different textures and tastes. Put simply, fermentation is the action of microbes breaking down compounds in food, creating by-products like acids, alcohol, short chain fatty acids and some vitamins.​

Although lots of foods are made using fermentation because of other parts of their processing they don’t contain any live microbes when we eat them. This is where our fermented foods differ. We utilise microbes that are already present on the produce to craft our products. These little buggers live on much of the foods we eat daily, like fruit and veg. We just offer them a little nudge to grow to transform something ordinary into something new and exciting! And, happily, they then live in our sauerkrauts and kimchis meaning they're alive when we chuck them on our plates!