As nutritionists, we love food and appreciate the precious resources that go into producing it.
Perfectly edible food should not be going to waste which is why we want to save as much as we're able to using the preservation power of fermentation.
The endless curiosity that fermentation provides drives us to explore new and innovative ways to preserve food and incorporate them as nutritious, gut-friendly additions to our diets. All we do is add a bit of salt, monitor the temperature and time and let the naturally occurring microbial cultures do the rest!
From our beginnings when we produced in 30 litre glass bubblers to now when we craft our ferments in 150 litre stainless steel tanks we've always tried to focus on using surplus and imperfect produce.
We're always trying to increase our impact and believe every little bit can make a difference.
We currently work with the charity FareShare and other British producers who help us acquire surplus produce that would have otherwise been wasted.
Not every batch we make contains surplus but we're constantly striving to do what we can.
We support FareShare by donating a percentage of all sales back to them and their mission to end food waste and insecurity in the UK.
