Our story
Chef crafted,
for everyday eating
Green St started in a home kitchen with a simple frustration: gut-friendly food that either tasted like punishment or felt like a whole separate lifestyle. As a chef, you see what goes into food — and what gets missed.
Ferments were already in the fridge, just something to throw on the side. But pay attention and you realise they’re doing more than adding flavour. It’s food that’s already started breaking down, so your gut doesn’t have to do all the work.
What we make
Small-batch kimchi, kraut and Japanese-style pickles — no vinegar shortcuts in the ferments, no over-styling, no wellness theatre. Real food, slightly elevated, that fits into steak nights, quick lunches and everything in between.
small batch
Made by hand in Wangara, WA, in batches small enough to actually care about. From at least 90% Australian ingredients.
alive
Live cultures, kept refrigerated. The good bacteria is still working when it reaches your fridge — that's the point.
honest
Plant based, dairy free, sugar free, plastic free. Nothing hidden, nothing you can't pronounce.