The gut stuff,
explained

Fermentation starts breaking food down before it hits your stomach, using salt, time and good bacteria. That means your gut doesn't have to work as hard — especially with heavier meals — so you feel less heavy after eating and things keep moving the way they should.

Wild Ferments (our kimchi and kraut) use salt and time — no vinegar. Good bacteria changes the veg naturally and builds flavour. Pickled Things use vinegar for a quick, bright, crisp pickle that cuts through heavy food. Both help balance a plate; they just get there differently.

Yes — that's why it's kept refrigerated. Our ferments are alive and active, which is exactly what you want. Keep them at or below 4°C and they'll stay that way.

There's no special routine. A spoon alongside a meal is plenty — add it to whatever you're already eating. Start small and go from there.

Every product is 100% plant based, dairy free and sugar free, made in Australia from at least 90% Australian ingredients. Some products contain gluten or sesame — check the individual product page.

In small batches in our kitchen in Wangara, Western Australia.