About The Fermentary:
The Fermentary deal only in small-batches, naturally culturing food and drinks, slowly and with minimal intervention. They aim to source ingredients as locally, in season as possible, each season ending up with salvaged fruits for water kefirs. They use local vegetables, Australian native botanicals, herbs, barks and Franklinford spring water, so each ferment captures the unique tastes of thier region. And, unlike current food standards which encourages anonymity, they don’t use any synthetic starter cultures or other processes to help speed ferments, making them ‘wild fermenters’. This may sound a bit rogue, but really this makes the products more traditional and old fashioned than radical.
How to get it:
You can add one-off products to your weekly fruit and veggie subscription, simply by purchasing the item when logged in to your account. If you don’t have a subscription, don’t sweat it – we’d love you to try these damn-fine ferments too.
Find out all the details about our store and collection here.