Farm to Fork

Sourcing Local INGREDIENTS

We source our produce locally, primarily from Three Ryans, a multi generational regenerative farm in Western Australia’s Southern Forests. By working closely with growers who prioritise soil health and sustainable practices, we’re able to ferment fresh, seasonal produce that’s vibrant, flavoursome, and alive.

Fermentation

Fresh vegetables are shredded and combined with Western Australian salt, herbs, and spices to create our house recipes. The mix is stomped to release the vegetables’ natural juices that creates our Gutshot and the anaerobic conditions needed for fermentation.

The kraut is then transferred to stainless steel vats, where it is left to ferment slowly for eight weeks or more leaving time, temperature, and wild lactic acid bacteria to do the work.

Handcrafted

Once ready each batch is carefully hand bottled, labelled and packaged by us alive with beneficial microbes and stored refrigerated to keep them thriving.