Ancient foods revived
Raw, Wild, and Slow Fermented: From a love of good food to a fight for gut democracy - we are proudly dedicated to complex, full flavour, gut loving, nutrient dense ferments. Eat our products because they taste great and make other food taste even better. The fact that they are full of life and good for you is a bonus and should be true of more foods. Join us in the return to real, slow food. It tastes better.
Ferment For Good
My book! If you are new to fermenting - I wrote this for you - I pretended I was writing to good friends near and far and trying to convince them to be as into it as me.
There's a chapter on Dairy, Vegetables - kraut and it's variations, kimchi's, brined vegies, there's a Japan chapter - natto, sake lees, some vinegars, miso and koji ideas. And of course there's honey ferments, mustard, injera and Idli - all the SCOBY's as well as a few non-SCOBY related drinks. And a few general favourite things and ways to eat them.
The book contains many of the recipes The Fermentary make, and of course what we make at our own blended home, for friends and extended family. Lots of stories - perhaps a bit of oversharing - from the different times and places that I picked up a new ferment skill.
Now in it's second print!
Store
Buy Cultures, Tools, and Vessels to start creating your own ferments.
Ferment: Workshops and Events
Become a part of reviving of the art of wild fermentation. Learn why and how to ferment in our workshops, demos and events.
Our Water Kefir
Our water kefir is naturally sparkling - you've probably heard the popular term 'Pèt Nat' in natural wines - well we've been holding onto this for that reason. Natural fizz and traditioanl ingredients are our thing - and something we didn't want to change. Natural fizz! It's quite magical. Read more>
Sharon's Story
Read about my life and how I came to start The Fermentary.
Recipes and Instructions
Have a look at our blog of our favourite ways to eat fermented foods:)
