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Pickles and Fermented
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Pickles & Fermented Foods
Fermented food is some of the oldest food there is: cabbage, vegetables or soy left with salt and time until natural bacteria do the work. The result is tangy, alive and full of the live cultures that pasteurised supermarket versions lose. This is our full range of pickles and ferments in one place, from fiery kimchi to gut-friendly drinks.
Shop by type
- Kimchi: spicy fermented cabbage with Korean chilli, raw and live.
- Sauerkraut: raw, unpasteurised cabbage in plain, carrot, turmeric and more.
- Pickles: gherkins, beetroot and vegetables in brine, with the proper crunch.
- Olives: Kalamata and mixed olives in oil and brine.
- Miso: brown rice, chickpea and other unpasteurised pastes for soups and dressings.
- Tempeh and Tofu: fermented and plant-based protein for everyday cooking.
- Fermented Sauces: shoyu, hot sauces and condiments with real depth.
- Kombucha and Kefir Water: live, lightly fizzy drinks to finish a meal.
A few to start with
If you're not sure where to begin, our bestsellers are a good guide. The Biona Organic Spicy Kimchi (350g) and Morgiel Organic Plain Sauerkraut (680g) are the two we sell most of. For cooking, reach for Clearspring Chickpea Miso (150g) or Clearspring Organic Tofu (300g). For something with a kick, the Eaten Alive Smoked Sriracha (150ml) is a favourite. Classic pickles like Morgiel Raw Gherkins (500g) and Pickled Baby Beetroot (300g) go with almost anything, and the Agua de Madre Lemon & Ginger Kefir Water is an easy way to drink your cultures.
What we look for
Most of the range is raw and unpasteurised, so the live cultures survive to the jar. The ingredients stay honest too: vegetables, salt and time, sometimes chilli, garlic or spices, with no synthetic vinegar shortcuts, preservatives or added sugar. Plenty of it is organic, and we label everything clearly so you can check what suits you on each product page.
FAQs
What are fermented foods? They're foods left to ferment with the help of natural bacteria, usually with salt. The bacteria turn sugars into lactic acid, which preserves the food and gives it that tangy flavour. Sauerkraut, kimchi, miso, tempeh and kombucha are all made this way.
What's the difference between pickled and fermented? Fermenting uses live bacteria and time, so the food ends up full of cultures. Quick pickling usually just means steeping food in vinegar, which gives a similar tang but no live cultures. Some of our pickles are properly fermented in brine, others are vinegar pickles, and the product page tells you which. If you want the full story, our magazine covers why a pasteurised supermarket pickle is biologically dead.
Are fermented foods good for your gut? Raw, unpasteurised ferments contain live cultures and are a natural source of fibre, which is why people eat them as part of looking after their gut. We can't promise health miracles, but a spoonful with a meal is an easy habit to build. Browse our Gut Health range for more, or read why fermented foods belong in a healthy diet.
Which should I try first? Plain sauerkraut or a mild kimchi are the easiest starting points. From there, miso is great for cooking, kombucha and kefir water are good if you'd rather drink your ferments, and tempeh is worth a go if you want a fermented protein.
Are your ferments vegan? A lot of them are, including the kimchi we stock, but some traditional recipes use fish sauce or other animal ingredients. Check the individual product page to be sure before you buy.
How should I store them? Keep raw, live products in the fridge and use a clean spoon each time. For krauts and kimchi, press the contents back under the liquid after serving so they stay covered. Check the jar or bottle for specifics, since shelf-stable items like miso and some sauces can differ.
Do you deliver across the UK? Yes, we deliver UK-wide, with free standard delivery on mainland UK orders over £35. Delivery options and any extra charges for remote areas are shown at checkout.
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