The Fermentary
Since 2012, The Fermentary has grown from a home kitchen bench overloaded with heavy crocks full of various ferments - to making those same recipes for small independent supermarkets around Australia (even Singapore!).
It might not seem obvious - but the very best way to get good living ferments onto plates regularly is to make them delicious. And in order to get some on one plate a day - our range has expanded and is still growing with the aim for you to be able to match one of our ferments to just about any meal.
In the early days, many people came to us at markets asking how to eat sauerkraut as they'd only known it on kransky's, hot dogs, reuben sandwiches or cooked in various more traditional dishes. But now that research has shown how fermented food can assist our microbiome and gut health - and how it needs to be eaten in it's raw, unpasteuriesed state - uncooked if we wanted the bacteria - how do we eat it?
Our missions are to provide plenty of delicious ferments to help you get that one tablespoon on at least one plate a day; and also to help you ferment your own at home.
Which is actually very easy by the way - and a cheap way to get living foods into you - potentially feeding your microbiome with billions of probiotics. You don't require a lot of expensive equipment, the ingredients are cheap and fairly simple -(for a good kraut - just salt and cabbage!). And we are here with a helping hand.
To help ferment your own - our online store provides live cultures, koji and essential ingredients for other fermentation projects, books and salt and things we think you'd like - some made by other fermenters we love and who we've have met along the way.
And our ferments! - the focus has always been sourcing simple, good ingredients and letting the slow ferment - making time a very important ingredient - which is, we think, in short supply in our modern food industry. We don’t use any synthetic starter cultures or other processes to help speed our ferments, making us 'wild fermenters'; which may sound a bit rogue, but really this makes us more traditional and old fashioned than radical. Our methods remain traditional - the same way
The Fermentary has won many awards, including ‘Best New Product’ and ‘Outstanding Artisan’ from delicious. magazine. Founder of The Fermentary, Sharon Flynn has written 2 books - best seller - Ferment for Good (2017) 'the blue book', and her second book - award nominee - Wild Drinks (2023). In 2021 she was awarded 'Legend' for Food Advocacy & Production by Melbourne Food and Wine.
Our products are on the menu at some amazing restaurants and bars and independent grocers.
