The full range
Eleven ways to make
a good meal better
Ten small-batch flavours across kimchi, kraut and Japanese-style pickles. Pick your jar, find a stockist and start spooning.
Wild FermentsKimchi
Deep, savoury flavour built slowly with salt, time and live cultures.
Funky, rich and packed with umami.
Best with: eggs steak rice bowls anything rich
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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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Wild FermentsKraut
Bright, tangy and naturally crunchy.
The easiest way to add freshness and acidity to a meal.
Best with: sandwiches salads eggs cheese boards
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.