Fermented Foods

Winner of 2 Stars at The Great Taste Awards 2021

Are you a pickle person? We sure are!

What are bread and butter pickles? You might ask. Named such due to their popularity during the Great American Depression when families couldn't afford much on their tables and made do with Bread, Butter and Big Bowl of Pickles.

Our pickles pack a punch, using distilled vinegar for extra sharpness, added crunch and a unrivalled juiciness. Using mustard seeds, coriander seeds, a little chilli heat and golden turmeric, these little golden discs deserve their place in history. 

Allergens: Mustard

One of the best known traditional ferments, Kimchi is a key part of The Fermentation Station's core family. We've fermented our Kimchi as close as is traditionally possible to do so.

It's spicy, rich, funky and tart. Making it perfectly paired with fatty protein, cheese and traditional pure sticky grains of white rice. This ferment is also perfect for blending and making into its own condiment. Or use the yummy Kimchi juice mixed with butter to spice up your Sourdough. The possibilities from a single jar of this Korean classic are endless. 

Kimchi holds a zesty depth of flavour unlike any other, if you've never tried it, we're confident you're going to love it.

Take Care of your ferment, check out our Gut-Loving Guide. 

Allergens: Soya, Wheat, Barley

Winner of 2 Stars at The Great Taste Awards 2022

With its history and tradition rooted deeply within our European cousins culture, Sauerkraut has graced their plates for centuries. We've created our Sauerkraut to mirror their traditional lactic acid fermentation, it's simple and delicious. 

Our Sauerkraut is alive and unpasteurised, maintaining its fantastic crunch, sour taste and fresh brine. We want you to love and enjoy your Sauerkraut as much as we do. Stuck for meals to enjoy your ferment with? Take a look at our social media series "Pickles on a Plate".

To ensure you get the best out of your ferment, check out our Gut Loving Guide. 

Using the traditional methods of a Sauerkraut we worked with locally grown organic Beetroot and fiery Red Chilli's to create this sweet earthy Kraut which packs a little heat. This ferment has an earthy sweetness followed by that lovely tingle of heat, great topping stews and stuffing into your fav toastie. Following lactic acid fermentation means that this product is packed with fantastic probiotic benefits, whilst also being simply delicious. 

To ensure you get the best out of your ferment, check out our Gut Loving Guide.

We love using fermented chillies in our hot sauces. Using fermented jalapeños for our Tropical Hot Sauce allows for a greater depth of earthy spice flavour. Our sauce is a classic combo of sweet, spicy, sour, salty and umami, hitting all the taste bud key notes. 

Bringing a little bit of heat to any season our sauce can be added liberally to your own salsas, salad dressings or mayonnaises. Mix up a classic British beans on toast brekkie with a dash of this sauce, or switch it up further to a Mexican breakfast Tempeh Burrito. These flavours can compliment any cuisine. 

We love to add the brine from our fermented chillies and own fermented garlic too, adding a mouthwatering salty kick and packed with gut-loving rich lactic acid bacteria. 

150ml bottle