Ferments + Miso

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.

Good Nude Sauerkraut

Fresh, crunchy and naturally fermented, Good Nude Sauerkraut is made with care to support gut health while keeping flavours bold, balanced and real. Each jar is packed with live cultures created through traditional fermentation, never pasteurised, and always full of goodness.

Choose from three vibrant flavours, each bringing its own twist while letting the kraut do the talking:

• Red Hot – warming, punchy and full of character, with a gentle heat that builds without overpowering.

• Turmeric & Ginger – bright, earthy and gently spiced, with a comforting warmth and zing.

• Spirulina – fresh, savoury and slightly mineral, with a unique depth that pairs beautifully with simple meals.

Perfect as a side, stirred through salads and grains, piled onto toast or sandwiches, or eaten straight from the jar. A simple way to add flavour, texture and live cultures to everyday food.

Naturally vegan, gluten free and made without anything unnecessary.

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

410 g (Two Vibrant Flavours)

Our raw sauerkrauts are living, crunchy, probiotic‑rich fermentations made with simple, organic ingredients and bursting with flavour. Fermented slowly and never pasteurised, they’re full of natural goodness and perfect for adding zing and gut‑loving bacteria to salads, bowls, sides and more. 

Curry & Ginger

A bold, golden kraut with warmth and depth. Crisp shredded cabbage meets a subtle blend of curry spices and zingy ginger for a sauerkraut that’s full of character and crunch. Its gentle heat and savoury notes make it brilliant alongside roasted veg, on grain bowls or even tucked into tacos. 

Ingredients: Organic white cabbage, carrots, water, onions, garlic, ginger (about 1.7 %), sea salt, curry spices and lactic acid bacteria.

Ginger & Lemon

Bright, tart and refreshingly citrusy. Red and white cabbages are mixed with lively ginger and lemon peel for a kraut with both sparkle and depth. It’s a delicious way to add tangy flavour and live cultures to your meals - try it on salads, with roasted roots, or as a lively condiment on sandwiches. 

Ingredients: Organic white cabbage (about 45 %), red cabbage (about 36 %), water, ginger (about 3.3 %), lemon peel (about 0.4 %), sea salt and lactic acid bacteria.

Why You’ll Love These

• Raw, organic and alive with probiotics - great for gut health and flavour

• Naturally tangy, crunchy and full of character

• Vegan, plant‑based and free from artificial additives

• A brilliant way to add texture and zest to everyday meals

These sauerkrauts are as delicious on a simple grain bowl as they are tossed into a crunchy salad or served alongside your favourite mains.

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.