Crunchy, sweet, sour, salty and absolutely delicious. Fermented vegetables lock in good microbes and nutrients and create a complexity of flavour and texture that enhance their natural qualities. That’s why generations of families and communities all over the world have been storing their vegetable harvests in this way for as long as history can remember. 

By using the same techniques that have been used since ancient times, we are not only remembering the time when food waste was an unthinkable extravagance, but also when sustainable principles were just the normal way that everyone lived.

Of course these days our food system is pretty different and it’s become all too easy to overlook the traditional methods of storing and saving. Until we realised that it’s making us sick, and that may be by forgetting the ancient art of food preservation, we’ve also lost something that our bodies, our communities and our souls need. 

Our kimchi has been honoured by the Korean Consulate of Australia, and we have created a vegan version that is just as delicious. We also offer three types of kraut; the classic and our best-selling caraway kraut, our gently warming jalapeño kraut, and our FODMAP friendly red kraut. Try all of them and let us know what you think! Sharon also holds regular workshops to teach our methods of fermentation for home fermenters. At The Fermentary we believe strongly in the community of fermenters and work hard to cherish that community in Australia.