Wild Cultures. Crafted Results
Small-batch natural ferments crafted on the Devon Coast — where clean air and rich soils shape every jar.
Locally Sourced - Locally Made - Free Local Delivery
An Introduction to the Science
About Fermented Foods
About the Microbiome
Start small - Introduce Gradually - Keep It Stocked
"Batch-tested for high Lactic Acid Bacteria (LAB) activity to ensure a vibrant, live ferment. Boldly purple and brimming with crunch and flavour.
This kraut is a feast for the senses. Fermented with the best quality, cabbage, beetroot, fennel, carrot, onion, ginger, turmeric and garlic, it’s as vibrant in flavour as it is in colour. Each jar is alive with over 1 million LAB cultures per gram, naturally preserved and never pasteurised. Crafted in small batches in Teignmouth, it’s raw, real, and ridiculously moreish. The texture? Snappy and satisfying, with just the right tang. Perfect on toast n cheese, salads, tacos, or straight from the jar—no judgment. This is kraut with character: fresh, and ready to groove.
An Artisan Small Crock (20Kg) Ferment with no added starters - Regularly Tested for Yeast/Mould and levels of LAB (Lactic Acid Bacteria) - evidencing ongoing quality of Ferment..
Ingredients: Red Cabbage, Red & White Onion, Purple & Orange Carrot, Fennel, Beetroot, Ginger, Turmeric, Garlic, Fennel Seeds, Sel de Guerande (Sea Salt)
300g net with all vegetables sourced within 30 miles of production.
A unique fruity, fresh and fizzy syrup that be used as a cordial to dilute and drink or as a drizzle - over yoghurt, ice cream.
A fruity probiotic syrup for drizzles and drinks! Created through the wild fermentation of organic forced rhubarb, whole madagascan vanilla pods, pure cane granulated sugar, mineral water and finally activated with organic water kefir grain. Resulting in a refreshing fruity & tangy cordial syrup packed with microbes.
150ml bottle offering enough for approximately 6 tumbler sized glasses when diluted 1:3 with still, sparkling or even tap water.
Our first batch was recently tested showing a a very healthy probiotic count - see link
Our Premium Black Garlic Honey blends aged black garlic with raw single source Dartmoor Honey to create a ferment that’s rich, complex, and bold. Expect flavours of molasses, balsamic, and tamarind, with a sticky sweetness that transforms everyday dishes into something extraordinary.
Black garlic honey combines slow-aged black garlic with raw honey to create a sweet, savoury flavour with deep umami notes. It can be drizzled over cheese, stirred into dressings or marinades, spooned over roasted vegetables, or used to glaze meats. It also works well on toast, with eggs, or added to sauces for a rich, mellow sweetness.
Naturally Noteworthy Properties
Rich in antioxidants — Black garlic develops unique compounds during fermentation, widely studied for their role in protecting cells from oxidative stress.
Traditionally valued for resilience — Garlic and honey have long been used in food cultures for their natural antimicrobial qualities.
Naturally soothing — Honey has been prized for centuries as a gentle, calming food for the throat and digestion.
Energy with depth — Honey provides natural quick‑release sugars, while black garlic contributes amino acids and flavour complexity.
Our Brand Vision
Fresh Ferments is rooted in the charming seaside town of Teignmouth, Devon, right where the River Teign flows down from the wilds of Dartmoor National Park.
We specialise in traditional, small-batches of raw fermented food all lovingly made without mechanisation using the finest local, sustainable produce. We keep our products authentic and raw, maximising the benefits of fermentation and diverse, beneficial bacteria.
Ultimately we hope to make it easier for more people to bring live fermented foods into their daily diets while understanding the well-being benefits they offer.
