The Wild Fermentary

We are champions of wild fermentation and love spending time in the wild (that includes our overgrown garden!) to forage ingredients, like dandelion, stinging nettle, nasturtium and pūhā for our ferments. Earth care, people care and fair share are at the heart of everything we do. We choose local wherever we can, use only sustainable NZ sea salt, and say no to any plastic in our fermentation process, because we believe this makes a difference to the quality of our ferments and to Mother Earth.