Small-batch fermented foods made in our Stirchley workshop. We use traditional methods, seasonal UK vegetables, and time. No pasteurisation, no vinegar shortcuts. Every jar is alive with beneficial bacteria.
Exceptional
Just cabbage and salt, fermented for 6 weeks. Tangy, crunchy, and full of probiotics.
Exceptional
Anti-inflammatory sauerkraut with fresh turmeric and cracked black pepper.
Very Good
Korean-style fermented vegetables with gochugaru chilli flakes, ginger, and garlic. Proper ferment.
Very Good
Raw, unpasteurised kombucha brewed with organic green tea and fresh ginger. Naturally fizzy.