Ferments + Miso

Raspberry + Lemon
A fun combo of fresh raspberries and zingy lemon - it’s a little taste of childhood without all the post sugar crash tears and mum yelling at you to stop jumping on the couch!
Ingredients: Kombucha* (Filtered Water, Kombucha Culture*, Black Tea*, Green Tea*, Raw Sugar*), Sweeteners* (Naturally Fermented Glucose [Erythritol], Stevia Leaf [Steviol Glycosides]), Apple Cider Vinegar*, Acacia Fibre*, Natural Flavour (Raspberry, Lemon), Black Carrot Concentrate, Probiotics†. *Certified Organic Ingredient
Brewed Soft Drink Fresh Raspberry & Juicy Lemon Flavour

Passionfruit
This one hits the sweet-spot for all those summer-lovers out there - the refreshingly tart taste of vine ripened passionfruit and natural pops of flavour.
Ingredients: Kombucha* (Filtered Water, Kombucha Culture*, Black Tea*, Green Tea*, Raw Sugar*), Sweeteners* (Naturally Fermented Glucose [Erythritol], Stevia Leaf [Steviol Glycosides]), Apple Cider Vinegar*, Acacia Fibre*, Natural Flavour (Passionfruit), Probiotics†. *Certified Organic Ingredient
Brewed Soft Drink Juicy Passionfruit Flavour

Peach + Ginger
Ingredients: Kombucha* (Filtered Water, Kombucha Culture*, Green Tea*, Oolong Tea*, Raw Sugar*), Sweetener* (Erythritol), Natural Flavours (Molasses, Peach, Ginger), Living Cultures *Certified Organic ingredient

Rhubarb + Apple
Ingredients: Kombucha* (98%) (Filtered Water, Kombucha Culture*, Green Tea*, Oolong Tea*, Raw Sugar*), Sweetener* (Naturally Fermented Glucose [Erythritol]), Natural Flavours (Rhubarb, Apple), Living Cultures, *Certified Organic Ingredient

Brewed and Bottled in Australia

Tangle Shrub

A delicately bouquet’d body rises, dressed in the dew of blushing mountain flowers. Brazen & fit to burst.

Ingredients: RO filtered water, organic sencha and botanicals (jasmine, rose, elderflower), raw cane sugar, SCOBY

Sacred Sprig

Geed-up flora finds happy balance among herbs, brightened by a grassy cut.

Ingredients: RO filtered water, organic sencha and botanicals (Agathosma betulina) raw cane sugar, SCOBY

Treacle Leaf

Malt-n-molasses mingle in a citrus hedgerow & caramelise in the morning sun.

Ingredients: RO filtered water, organic Pekoe and Yerba Mate and botanicals (bergamot, orange, grapefruit, black pepper), raw cane sugar, SCOBY

KEEP IN THE FRIDGE.

Always serve chilled and swirl in the bottle to awaken before pouring.

Truly Alive: Unlike most commercial kombuchas, dffrnt is twice fermented, alive and all natural Minimal Sugar: Most of the sugar is consumed during fermentation, leaving a crisp, dry finish with layered complexity – not syrupy sweetness. Ethical and Sustainable: Eco-conscious practices and glass packaging because the planet deserves better. Artisanal Approach: Crafted in small batches with real botanicals and traditional brewing methods. Nothing added after fermentation, no carbonation, no additives, preservatives, extra sugars or flavour enhancers.

Our artisan kimchi is made in London by a former pastry-chef who learnt the art of kimchi from kimchi master chefs and Korean home cooks.

15 years of experimentation has resulted in flavourful kimchi that uses authentic, high-quality ingredients such as premium Korean chilli powder from the Yeong Yang region, mineral-rich Solar Sea salt and locally sourced UK-grown vegetables for the vegan kimchi, with the addition of wild salted fermented shrimps for the traditional kimchi.

We LOVE kimchi fried rice (Theo is amazing at this!), so why not try this recipe?  We recommend using day old rice - it's less sticky and less likely to go mushy! Pair it with white basmati rice and the gochugaru chilli oil.

Unpasteurised kimchi is packed full of probiotics, prebiotics and vitamins that support good gut health, improve digestion, and help boost immune systems.

• Artisan producer of authentic kimchi recipe
• Premium and authentique ingredients
• Packed with probiotics, prebiotics & vitamins
• Unpasteurised, free from preservatives or additives
• Closed loop

INGREDIENTS:

Chinese leaf, daikon, spring onion, carrot, onion, garlic, ginger, Korean pear, Korean chilli pepper flakes, glutinous rice flour, dried shiitake mushroom, kelp, fermented Korean plum extract, Korean solar sea salt.

*For allergens see ingredients in bold .  No known allergens present in this product.

*All natural: no preservatives, no added refined sugar, gluten-free

Made in an environment that may handle nuts, gluten, oats.

Lacto-fermentation is a 10 thousand year old tradition that is widely practiced by many cultures. Fermentation is the transformative process of turning one thing into another, with the use of salt, naturally occurring lactic-acid bacteria, vegetables and fruit, and time. At London Fermentary they have developed this ancient form of preserving into new and exciting fermented products with modern flavours, packed full of probiotic goodness. 

Their products are raw, natural and unpasteurised.  

Spicy Beetroot Kraut Ingredients: Beetroot, red chilli, peppers, salt, naturally occurring lactic acid cultures. 

Smoky Kraut Ingredients: White cabbage, hispi cabbage, ancho chilli, garlic, paprika, salt, spices, naturally occurring lactic acid cultures. 

Pineapple + Turmeric Kraut Ingredients: White cabbage, pineapple, turmeric, black peppercorns, salt, naturally occurring lactic acid cultures. 

Carrot Kraut Ingredients: Carrot, Ginger, Mustard seeds, Salt, Naturally occurring lactic acid cultures.

Handmade and traditionally fermented to a classic recipe using only organic cabbage and sea salt, it's handmade, fresh and full of tasty, unpasturised cultures.Great straight from the jar, perfect in salads, slaws, soups, stews, served on the side, or in a sandwich. Great hot or cold.

This is a chilled product. 300g jar. 

Ingredients: 

Cabbage* (98%), sea salt. *from organic faming

Smokey Red Chilli Sauce (200ml)

A fiery and smoky delight, this fermented chilli sauce is the perfect companion to sweet and rich dishes. Crafted from red chillies, tomatoes, smoked paprika, garlic, and onions, it delivers a deep, smoky heat balanced with the tang of natural fermentation.

Ways to Enjoy:

• Marinade
• Mix into hummus, sour cream, salsa, or romesco for flavourful dips.
• Pair with shredded meat / vegan meat flatbreads, pickled cabbage, tahini, and salad.
• Add a dash to sweetcorn fritter batter for a lively kick.

Ingredients: Red chillies, Tomatoes, Smoked paprika, Garlic, Onions, Salt, and Naturally occurring lactic acid cultures.

Shelf Life: Use within two weeks after opening.

Jalapeño Sauce (200ml)

Bursting with earthy and savoury spice, this fermented jalapeño sauce is clean and versatile, perfect for elevating fatty, citrusy flavours. Made with jalapeño chillies, garlic, and onions, it’s a must-have for adding zing to your meals.

Ways to Enjoy:

• Stir into fresh tomato salsa.
• Drizzle over avocado toast with fresh lime and coriander.
• Mix into baked black beans and serve with fried eggs / tofu and cornbread.
• Finish pulled pork / vegan meat tacos with a drizzle, plus sour cream, avocado, and pickled onions.

Ingredients: Jalapeño chillies, Garlic, Onions, Salt, and Naturally occurring lactic acid cultures.

Shelf Life: Use within two weeks after opening.

These sauces bring layers of complexity to every bite, making them a pantry essential!

Organic White Miso is made to an old family recipe in Japan's Nagano prefecture and offers a delicious balance of savoury and sweetness whilst still packing an umami punch. Use to make an authentic Japanese miso soup and to enrich the flavour of stews and sauces, or in dressings and even as a glaze.

This product is Organic and is Vegan.

soybeans* (53%) cultured rice* sea salt water. *organically grown

Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation.

Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Ajika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking.

The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history.

This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.