full of natural cultures
Learn how to make magic with microbes
THE CULTURED SUPPER CLUB
Unique pop up dining experiences
Locally grown food
We hand-make small batches of raw, unpasturised, fermented vegetables full of beneficial bacteria.
We use a ‘Wild’ fermenting process which means that we rely on the naturally occurring yeasts and bacteria on our veggies to ferment them. No water. No vinegar. No heat.
And working with earth friendly growers right on our doorstep ensures that the freshest veggies go into our krauts and kimchis. It also means that our food miles are really low.
Our ferments are the ultimate slow food taking weeks to arrive at the perfect balance of taste and culture.
… and how it works
To turn our veggies into tasty, nutrient rich food we use an ancient process that is technically known as lacto-fermentation. Don’t worry, milk is not involved, the “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus which have the ability to convert sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation enhances the nutritive value of the food, and many enzymes and probiotics are created.
In our krauts and kimchis, we use pink Himalayan salt to extract the juices from our veggies. The vegetables ferment, submerged in their own juices, creating an anaerobic environment (free of oxygen) where only lactobacillus bacteria can survive. The lactobacillus bacteria act as a preservative, keeping harmful bacteria from living in the ferment.
In kombucha, there is the added excitement of a pellicle – also known as a scoby (symbiotic culture of bacteria and yeast) – to help turn sweetened tea into a lightly effervescent, tangy and tasty fermented tea. And we use kombucha as a starter culture in ferments such as our range of mustards.
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14a The Studio.
14a Bridgeland Street
North Devon EX39 2QE
(for click & collect)