Fermenting
The art of fermenting is like procrastination with a purpose—letting food take its sweet time to transform into something fabulously tangy, funky, and full of character! It's the slow burn of turning "meh" into "wow!" one bubbling jar at a time.
I've been fermenting and pickling for nearly 30 years, and my journey into this world began in Japan. It all started with Nuka-zuke, a traditional Japanese rice bran ferment. I'll admit, it's definitely an acquired taste, but once you get a little taste of it, you can't get enough! It's almost as if your body craves more of the healthy prebiotics and probiotics that these ferments offer. There’s something magical about how fermentation turns simple ingredients into something so alive and full of flavor — and the more you eat, the more your body thanks you for it!
Our Range
Our range of ferments and pickles are made in small, micro-batches, ensuring each jar is crafted with care and attention. I love fermenting in glass jars, where I can watch the bubbles dance and admire the changes as they unfold — seeing the process gives me a sense of peace and connection with the food. I take great pride in using our own organic produce, or sourcing ingredients from local organic growers and family-run wholesale businesses, ensuring that every batch is not only delicious but also supports our community. Each jar is a reflection of quality, sustainability, and the slow magic of fermentation.