The catalogue
The catalogue is whatever happens to be ready. Vegetable ferments run four to six weeks; sauces and tonics longer. When a batch sells through it is gone until the next one finishes. Leave your name on anything between runs and we will write you when it comes back.
Raw, unpasteurised ferments shaped by the season.
Vegetable Ferments
Red cabbage fermented with sea salt, bay, and caraway. Tart, deep, faintly aniseed on the finish.
Currently available
Find us at markets and events to pick up a jar while this batch lasts.
Find us at marketsVegetable Ferments
Aubergine fermented in brine with garlic, oregano, basil, and a touch of chilli. Soft, savoury, herb-forward with a slow warmth underneath.
Currently available
Find us at markets and events to pick up a jar while this batch lasts.
Find us at marketsVegetable Ferments
Carrots fermented in brine with garlic, parsley, and cumin. Crisp, sharp, warm with cumin, the garlic mellowed by the brine.
Available ~Jun 13
Join the notify-me list and we will let you know when it's ready.
Register interest