The full range
Eleven ways to make
a good meal better
Eleven small-batch flavours across kimchi, kraut and Japanese-style pickles. Pick your jar, find a stockist and start spooning.
Wild FermentsKimchi & Kraut
Deep, savoury flavour built slowly with salt, time and live cultures, combined with bright, tangy, naturally crunchy freshness. Funky, rich and packed with umami, it’s the easiest way to add depth, freshness and acidity to any meal.
Best with: eggs steak rice bowls anything rich sandwiches salads cheese boards
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Black Miso & Garlic
Rich, garlicky, properly savoury.
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Spicy Pink Radish & Ginger
Gentle heat balanced by bright ginger and beetroot sweetness.
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Szechuan Pepper & Turmeric
Numbing szechuan spice, earthy turmeric, rich umami.
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White Miso & Dry Red Pepper
Deep white miso umami with smoky dry red pepper heat.
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Ginger & Turmeric
Earthy turmeric, bright peppery ginger, bold and revitalising.
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Zesty Lemon & Dill
Bright citrus, fragrant dill, warm allspice, tangy finish.
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Pickled ThingsJapanese Style
Crisp, bright Japanese-style pickles with just the right amount of bite.
Built to balance rich food and wake up a plate.
Best with: rice bowls noodles sandwiches fish & chips
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Daikon w. Karashi Mustard & Toasted Nori
Sharp daikon, mustard heat, toasted nori depth.
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Carrot & Daikon Radish w. Mandarin Yuzu
Crisp carrot and daikon lifted with bright mandarin yuzu.
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Togarashi Spiced Wombok w. Wild Beets
Togarashi spice and earthy wild beets over crunchy wombok.
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Wombok w. Wakame Seaweed & Sweet Sake
Wombok, wakame and a whisper of sweet sake.
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Jamu JamuTonic
A living, wild-fermented botanic tonic – punchy, bright and good for your gut. Not a kombucha, not a juice.
Best with: morning post-workout straight over ice
Find a jar near you
Find Green St at grocers, delis and providores across Australia.