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.
WE ARE CULTURED
our range of ferments
Sauerkraut literally means ‘sour cabbage’. It has, sadly, been given a bad rap due to the flaccid and vinegary versions sold in supermarkets. This is the real deal – raw, unpasteurised and traditionally fermented. But it’s not just a variety of cabbages we’ll be fermenting. There’s a whole host of vegetables that taste delicious once they have been cultured up. We can’t wait to share a variety of combinations with you along with some seasonal specials.
the vegan version
Kimchi is a staple side-dish in Korean homes. Traditionally it is made from nappa cabbage and often includes fish sauce and shrimp. In our version we’ve omitted the fishy stuff and used savoy cabbage instead as that is grown in abundance in North Devon. We have, however, kept with tradition by using gochugaru (Korean chilli flakes) to give that distinctive smokey, spicy flavour.
Kombucha is a delicious, fermented drink made from sweet tea. To turn the tea into Kombucha we use a Scoby (symbiotic culture of bacteria and yeast) this helps to covert the sugars into lactic acid, giving the drink its distinctive midly sour taste. We use organic green tea and herbal teas. Our Kombucha is lightly and naturally effervescent – unlike many commercial brands we do not force carbonate our brews.
On our fermentation journey we have experimented with a variety of recipes so that we can include a whole array of fermented foods in our diet. Fermented mustard has been a revelation – we use mature kombucha as a starter culture for ours- hence ‘kondiments’. We’ll also be intruducing other successful experiments as we go such as sauces, salsas and relishes.
… 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)