We Ferment Manifesto

We Ferment respects and honours the family of microbes – the Lactobacillus genus of bacteria – that make our funky ferments possible. The naturally fermented products that we sell are never pasteurised, canned or otherwise processed in any way to maximise shelf life. This food is very much alive.

We prefer this natural process over pickling with vinegar mostly for the complex flavours that fruit and vegetables develop when undergoing natural fermentation. When microbes eat sugars and starches they produce lactic acid as a by-product and a myriad of other compounds that impart a unique, zingy and funky flavour that we can?t get enough of! 

We are also very excited about recent scientific interest in the ?human microbiome? and how the foods we eat impact the composition of our gut bacteria. There are many times more bacterial cells in the human body than human cells, roughly 100 trillion microbes representing as many as 5,000 different species and weighing approximately 2 kilograms (source).

Current scientific understanding of these microorganisms that inhabit us, sometimes called our second genome (source), is still very much in its infancy. There are exciting times ahead that will reveal therapeutic, medicinal implications of eating fermented foods. We aim to share these findings with you as they are published by reputable sources. More on this initiative.

As we grow, we will strive to support the food artisans that have 100% traceability of every fruit, vegetable, spice and grain of salt in their ferments. We’re also building our very own 100% electric fleet so we can get your supply of ferments to your door without releasing any more carbon into the atmosphere. This is our ambition and you can help accelerate this vision by becoming a Founders Club member.

We’re working hard to build a better food business. One that celebrates local produce. The Farmers and Growers. The food Artisans. And the rod-shaped, carb loving bacteria of the Lactobacillaceae family. 

Thank you for reading this. I hope it doesn’t sound too wanky. It is sincere.

Alex Blogu, We Ferment founder

Alex Blogu

Weferment founder

Spotlight on: The Fermentation Station

Our latest partners, featured in the upcoming Explorer Box for July, Sam and Amy from The Fermentation Station. They have a unique concept, creating amazing seasonal ferments, based in Liverpool. Here’s Amy answering our most pressing questions: What’s the story that got you into fermenting food? Fermenting food and drinks was always a home passion… Read more »

Spotlight on: Kimchi and Radish

We are delighted to feature Kimchi and Radish in the Explorer Box this June. We shipped their original Kimchi which is Vegan (no fish sauce). Founder Jihyun Kim, or Kimmy, personally delivered her delicious kimchi and kindly answered our questions (later over email, ssshhh!). Here’s Kimmy answering our most pressing questions: What’s the story that… Read more »

Spotlight on: Jamie Ferments

To kick off this new section on our blog, we are featuring Jamie Ferments, based in South East London. We featured Jamie’s Kimchi, Kale Kraut and Piccalilli Kraut in the our Explorer Box in April and May. His piccalilli truly stands out as one of the more unique ferments we’ve had: well balanced, crunchy cauliflower… Read more »

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