WHO WE ARE

Fresh Ferments is a small-batch fermentary based in Teignmouth, producing live-culture ferments with locally sourced certified vegetables. We combine traditional fermentation methods with a desire to encourage the introduction of freshly fermented food into peoples diets. Along the way we hope to offer access to information about the Science of Fermentation and any discoveries around the Science of the human microbiome.

All recipes are developed in-house using certified ingredients. Our production is family-run, quality-controlled, and designed for consistency. We focus on clean labelling, scientific transparency, and efficient operations—from sourcing to shelf.

Truly Raw

Most supermarket "sauerkraut" is pasteurised or preserved in vinegar, which kills the very bacteria that make fermented foods so special.

We do things differently. Our ferments are 100% raw and unpasteurised. We use only sea salt, premium ingredients, and time. By allowing nature to take its course through wild fermentation, we preserve the vibrant "crunch" and the complex, tangy flavours that only a live product can offer.

Verified by Science: Our LAB Testing

We don’t just claim our ferments are "alive"—we prove it. To ensure total quality and activity, we laboratory-test every 4th batch of our sauerkraut.

This testing allows us to monitor the levels of Lactic Acid Bacteria (LAB) present in our jars. It’s our way of guaranteeing that every product leaving our Devon kitchen is teeming with the natural, active cultures your body recognises.

Quality and safety are at the heart of everything we do. We are proud to hold a 5-Star Food Hygiene Rating, reflecting our commitment to the highest standards of production. From sourcing the crispest cabbage to hand-packing every jar, we maintain total control over our craft.

Whether you are a long-time ferment fan or just starting your journey into live foods, we invite you to taste the difference that honest, small-batch fermentation makes.