The Old Science
Lacto-fermentation is a natural preservation method. Beneficial bacteria, mainly Lactobacillus, convert sugars into lactic acid, lowering the pH and creating an environment where harmful organisms cannot survive. No heat, no vinegar, no additives needed.
The process has been used for thousands of years across every continent. Sauerkraut, kimchi, pickles, kvass. Salt, raw ingredients, and time do the work.
At Meiga, we ferment in small batches and monitor pH and salinity throughout. Our products are raw and unpasteurised, so the cultures remain active. The result is food that is safely preserved, tart, and full of living bacteria.
From the Vessel
Vegetable Ferments
Sauerkraut, kimchi-style preparations, and lacto-fermented vegetables. Raw, unpasteurised, alive. Each batch shaped by the season's harvest.
Hot Sauces
Fermented chilli sauces with depth beyond heat. Weeks of lacto-fermentation build complexity that vinegar-based sauces cannot match.
Wild Kvass
Beet kvass and seasonal fermented tonics. Earthy, tangy, and effervescent.