Okay, this is a bit of a complicated one. The short answer is… probably? There is a lot of anecdotal information out there where individuals claim that fermented foods have healed their bodies in some way. But strong scientific studies are seriously lacking in this area. Some companies may claim that their product contains ‘probiotics’ or are ‘gut healthy’. But the fact of the matter is most of these products have not undergone a scientific study that confirms a cause-and-effect relationship or established that they contain probiotics (which are very specific microbes that have undergone extensive testing). Although the microbes in fermented foods like ours have been shown to be 'probiotic-like' the evidence isn't there to show they offer the same health benefits as established probiotics. One thing we do know is that fermented foods can be a healthy addition to an already varied diet. And, yes, for most of us they're likely to be benefical for our overall gut health, but they still can’t be called probiotics unless they have the evidence to back it up.

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 though, 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 microorganisms 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!