Every jar and bottle we make is naturally packed with prebiotics and probiotics, created through wild fermentation. Together, they feed, grow, and balance your gut’s ecosystem.

Every spoonful of our wild-fermented kraut and kimchi is bursting with naturally alive probiotics — crafted by fermentation, not manufactured in a lab.

Our krauts and kimchi are wild fermented for optimum flavour and nutrition. 

There are 3 ways to create fermented krauts and kimchi and they are as follows….

1: Ferment then pasteurise for a shelf stable product. This gives ok flavour but a soft texture and zero health benefits. 

2: Ferment with industrial lab cultures then keep raw. This creates a lovely crunchy texture and some live cultures but not too many strains and a narrow flavour profile. 

3: Wild ferment with only the already present naturally occurring soil microbes and then keep raw and live cultured no pasteurisation. This is what we do and it gives the most varieties of probiotics by a long shot, the best complex flavours and a delightfully crunchy texture. Wild fermented = The best of all worlds, flavour, texture and health benefits.