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!

Our range of fermented vegetables includes:
Happykraut (pink) - drum cabbage with beetroot & cracked pepper
Happykraut Fennel & Dill - drum cabbage with fennel & dill
Happykraut Golden - drum cabbage with carrot, ginger, turmeric, preserved lemon & garam masala
Kimchi (red) - wombok cabbage and shallots, chilli ginger, garlic and shrimp. Sharp flavour with big mouth feel and a spicy kick
White Kimchi - softer rounder flavour, pine nuts shiitake, kelp and tamari, no chilli
Jungle Kimchi - like a green papaya salad, cabbage with green papaya, chilli, galangal, lemongrass, fish sauce and more

Some of our recent 'seasonal' lacto-ferments include:
Tomato Salsa
Hot Sauce
Cucumber dill pickles
Preserved lemons

We love seasonal abundance and encourage backyard and local farmers to approach us with excess produce. See our grow for us page!