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In 2017 while studying for degrees in nutrition at the University of Aberdeen a mutual love for sharing jars of sauerkraut and in-depth chats about food over endless pints kindled the idea of The Crafty Pickle Co. A trip to the Scottish West Coast fuelled by un-refrigerated jars of fermented goodies cemented the idea as a real possibility in our minds, that we could create a business combining our major passions: nutrition, fermented foods and sustainability.
In 2019 we decided to take the leap and set up a 'side hustle' food business. Little did we know it would take over our entire lives!
...and we're a fully fledged team of fine fermenters. We foster a deep understanding of fermentation within our team, who work so hard to bring our fermented goodies to your plates.
As science enthusiasts with a Registered Nutritionist on the team we're dedicated to sharing and promoting evidence-based nutrition science in ways that make it actually exciting to hear about. We also have backgrounds in microbiology so are keenly aware of the fascinating yet complicated microbes that transform raw ingredients into delicious ferments, are vital to life and make up more than half of the cells in our body.
Everything we do here at The Crafty Pickle Co. helps us create tongue-tickling, small-batch fermented foods that add vibrancy and diversity to our diets. We aim to do so in as resourceful and respectful way as possible. We set up our business to help be a small part of the solution to the food waste travesty we currently live in. Which is also why we educate on fermentation
to help reduce food waste as home too.