Our circle is completed with hand-crafted living foods; grown from urban gardens and active with healthy bacteria. Sharing knowledge for you to produce your own living food.

‘Ferment’ is the magical act of transformation. It’s where I take the bounty of my harvest from the ‘Grow’ phase and, through the ancient art of fermentation, unlock new flavours, enhance nutritional value, and preserve the essence of the season.

Fermentation is one of humanity’s oldest methods of food preservation, a timeless tradition that connects cultures across the globe. From the tangy complexity of kimchi to the earthy depth of miso and the wholesome goodness of sourdough, fermentation is a testament to the ingenuity of our ancestors. I honour these traditions while embracing the precision that modern technology can offer.

By carefully monitoring variables like temperature and humidity, I can create the perfect environment for beneficial microbes to work their magic. This allows me to achieve a level of consistency and quality that was previously a matter of chance, all while respecting the natural processes at play.

‘Ferment’ is the bridge between the raw and the refined. It’s a slow, patient process that requires both art and science. It’s a celebration of flavour, a commitment to reducing waste, and a way of creating foods that are not only delicious but also deeply nourishing for the body and soul. It is in this transformative stage that the character of our harvest is deepened, preparing it for its final expression.

Here, we share our passion for artisan food production, gut health, and traditional preservation techniques. We offer recipes for sourdough bread and kimchi, guides to building your own fermentation chambers, and reflections on the connection between food, health, and our environment.