About The Fermentary

We want to make our real, slow ferments SO delicious that people everywhere will be able to access them or if not, make it themselves and want to eat or drink some every day. 

For good guts we produce authentic, slow fermented vegetables, milk and water kefirs, mustards, miso and kvass.  And for those who'd rather make their own, the know-how or confidence through our wide range of workshops, and my book 'Ferment for Good, Ancient foods for the modern gut', (Hardie Grant, 2017). 

Gut health and our microbiome is a new and fashionable thing for food companies to be chasing. Through personal experience we know that foods full of a wide variety of living bacteria do add life to your body - much needed in these times of sanitised, processed foods, chlorinated water, heavily prescribed anti-biotics etc.etc.

  But it is our focus is to craft our ferments to be so delicious, and full of complex flavours and lively textures that you won't think of them as something you are 'taking' but simply food and drink that you crave and enjoy as often as possible.   

This is a strange time of thinking of food as something that should be cheap, easy and fast. We've become so disconnected from food and where it comes from - large chain supermarkets are all many people have, and fresh, raw, living foods are often spoken of as medicinal, 'super', eaten as a lifestyle diet or fad....  rather than just normal.  

All of our flavours, textures and methods rely on the microbial world to transform raw food without heat. Our brews and ferments vary per batch, or season and are never sped up, watered down or made with added, imported, lab. grown cultures.  We have a good sense of what will taste good, and confidence to let time take its course. The Fermentary remains a micro-business and likely will always be small and artisanal. Upscaling a product like this usually pushes producers to take short cuts, use additives, preservatives and ingredients not found in the home kitchen with a result far from it's first intention.  We're learning a lot about our broken food system along this journey and it's been a shocking road.  

















Luckily for us - fermentation - or at least a passion for it - attracts some of the most passionate and interesting people.  After a variety of very early stage, interested dabblers  - I was joined by Melbourne veteran chef - Roger Fowler who now heads up our production. We are settling The Ferm out in Daylesford about an hour our of Melbourne, Australia - in an old abattoir -( a random mess of a place that if FULL to the brim of food hub potential. Watch this space as we are pretty excited about what could happen there.) We use Daylesford Hepburn Springs mineral water - from the Franklin Ford springs for our water kefir and any brine ferments. It's the best water we've ever worked with.   

Roger and I blended our families a few years ago - moved into Melbourne to cater to their varying needs, and have  a special kind of busy, noisy blended family that neither of us ever expected to be in. 

So our ferments - needless to say - are stringently tested on lots of palates, including the 5 kids from 11 -18 yrs - all very opinionated -  to make sure that we provide you with fermented food and drinks that everyone's children will love, not just the adults.  (It can take a bit of training for those children who are used to sweet food or regular fizzy drinks... palates are trainable and lives are enriched so get onto it..!) 

Our ferments are good for your gut, but also for your mouth, your soul and for the other foods you eat through their naturally added digestive enzymes and enhanced nutritional content.

We hope you will find as much joy in this powerful microbial world as we have. x

-CEO and Founder Sharon Flynn