The Wild Fermentary

A little crunch. A little colour. A whole lot of living goodness. 💗⁠
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This is exactly how Beet Kraut should be enjoyed — generously, and preferably on just about everything...⁠
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Thirsty Thursday, but make it wild.⁠
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Cola Kefir. Plenty of ice. A squeeze of lime. That’s Thursday sorted.⁠
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Naturally fermented, refreshingly different and with all the nostalgia of a classic cola — just with a little more life in it.⁠
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Finally, a cola that loves you back. ❤️

Midweek calling for a little calm? 🌿⁠
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Eric’s got the right idea — a Stress Relief Gut Shot for a concentrated hit of living goodness, botanicals and wild fermentation.⁠
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A little midweek moment for you and your gut.⁠
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Sip it straight, or add a shot to your favourite Kefir Soda. x⁠
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The Art of Fermentation | No. 4
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Lift the lid...⁠
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And this is what we find.⁠
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A blanket of cabbage leaves protecting our Tropical Kimchi as it slowly comes to life beneath the surface. Hidden from view, nature is doing what it has done for thousands of years—transforming humble ingredients into living food.⁠
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Some of the most remarkable things happen where you can't see them.⁠
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One last cheers to the weekend.⁠
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Good people, something delicious in your glass, and a little more Sunday before Monday rolls around.⁠
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Kefir Soda — for when you want your drinks wild, living and a little bit different. x

Saturday decisions. Which flavour are you reaching for? ⁠
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Ginger Root, Berry Blush, Beet & Berry... or our Lime Cola?⁠
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Pick your favourite, pour it over ice and let the weekend begin. 🥂⁠
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Tell us yours below ↓

Friday, poured.
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Berry Blush Kefir Soda — naturally fermented, refreshingly tart and made for that first-sip-of-the-weekend feeling.⁠
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Living cultures. Low sugar. Plenty of sparkle.⁠
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Cheers to Friday x⁠
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Cheers to Thirsty Thursday!⁠
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Good company, something cold in hand, and the weekend just starting to feel within reach.⁠
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Here’s to drinking a little differently. 🌿⁠
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The Art of Fermentation | No. 3⁠
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Not all bubbles come from fizz.⁠
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This is our Beet Kraut shortly after fresh red cabbage meets New Zealand sea salt. As the naturally occurring microbes begin their work, they transform simple vegetables into living food—developing flavour, preserving nutrients and creating the vibrant kraut you know and love.⁠
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No packet cultures.⁠
No shortcuts.⁠
Just time, nature and millions of hardworking microbes.⁠
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This is The Art of Fermentation.⁠
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Sunday, poured a little differently. 🤎⁠
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Eric’s got the right idea — Cola Kefir over ice, good company and absolutely nowhere to rush off to.⁠
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Naturally fermented, refreshingly different and made for slow Sunday afternoons.⁠
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Finally, a cola that loves you back. x⁠
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