What are bread and butter pickles? You might ask. Named such due to their popularity during the Great American Depression when families couldn't afford much on their tables and made do with Bread, Butter and Big Bowl of Pickles.
Our pickles pack a punch, using distilled vinegar for extra sharpness, added crunch and a unrivalled juiciness. Using mustard seeds, coriander seeds, a little chilli heat and golden turmeric, these little golden discs deserve their place in history.
One of the best known traditional ferments, Kimchi is a key part of The Fermentation Station's core family. We've fermented our Kimchi as close as is traditionally possible to do so.
It's spicy, rich, funky and tart. Making it perfectly paired with fatty protein, cheese and traditional pure sticky grains of white rice. This ferment is also perfect for blending and making into its own condiment. Or use the yummy Kimchi juice mixed with butter to spice up your Sourdough. The possibilities from a single jar of this Korean classic are endless.
Kimchi holds a zesty depth of flavour unlike any other, if you've never tried it, we're confident you're going to love it.
With its history and tradition rooted deeply within our European cousins culture, Sauerkraut has graced their plates for centuries. We've created our Sauerkraut to mirror their traditional lactic acid fermentation, it's simple and delicious.
Our Sauerkraut is alive and unpasteurised, maintaining its fantastic crunch, sour taste and fresh brine. We want you to love and enjoy your Sauerkraut as much as we do. Stuck for meals to enjoy your ferment with? Take a look at our social media series "Pickles on a Plate".
Tepache the fermented golden nectar of the Mexican gods, this drink packs a punch. Traditionally made and sold by Mexican street vendors as a chilled drink, served in a plastic bag with a straw, we love this bright taste of the sunshine. Some varieties even use Water Kefir grains, however ours is simply fermented from the yeast present on the Pineapple's skin.
Fermented using juicy pineapples, fiery ginger, a chilli kick and amber grains of sugar, leaving a delicious spicy syrupy soda. Drink straight or mix up a favourite, we love ours in a lager shandy, topped with Prosecco, or in a spritz with Tequila and soda. Each bottle contains two servings.
Dead man’s Fire is part of our fermented hot sauce brewery collaboration, using Chapter brewing’s dark and delicious smoked black pepper Porter Dead Man’s Fist.
This was a no brainer for a hot sauce, with the base of smoky black pepper notes and the dark malt flavours in the porter providing a solid base for us to build on. We started with our fermented jalapeños, adding a little extra heat and some complimentary tobacco and leather flavours with some cascabel chillies, gentle acidity, and citrus notes from some freshly squeezed orange juice before bringing it together with some fermented garlic.
This hot sauce has a rich and deep flavour and lends itself to stronger pairings such as glazing chargrilled oyster mushrooms skewers, or on slow roasted spicy beef brisket and of course on top of a grilled cheese toastie.