kombucha & water kefir

We brew our kombucha & water kefir in small batches using filtered rainwater, organic black tea (kombucha), organic raw sugar, organic coconut sugar (water kefir), and flavour them using wholefood ingredients.  

Sauerkraut & Kimchi

All wild fermented - that means we don't add starter cultures, instead we nurture the relationship between the cabbage and the lacto-bacteria that is present in the soil and on the cabbage leaves specific to the region, season and conditions the cabbage was grown. It's a magical and fail safe process that we encourage you to try at home!

Gut Tonics

When jarring our fermented veggies we often have some of the juice leftover which we strain off and bottle as a valuable probiotic gut tonic.

Have gut shots daily or splash over your roasted veggies or salad.

Hot Sauces

These guys have been brewing for a while.  We started with the red one by fermenting local cayenne chillis for six months then blending it with our wild fermented salsa.  

Inferno is our new addition contains Carolina Reaper chillis - voted 2017's hottest chilli, and a delicious blend of horseradish, turmeric, ginger, pepperberries, lemon and apple cider vinegar.

Bone Broths

Our bone broths are slow-cooked for 12-24 hours in filtered rainwater with a splash of apple cider vinegar and a pinch of macrobiotic sea salt.  We use a combination of marrow bones and weight bearing joints rich in minerals and collagen to get the most nutrient dense and gelatinous broth possible. 

Delicious as a hot drink on its own, or add it to your cooking for the most delicious and nutritious meals!