The Wild Fermentary is passionate about living food for a new way of living. It's a place to reconnect with the beauty and art of wild fermentation and rediscover one of our oldest and most nourishing forms of food preservation.

We are champions of wild fermentation and love spending time in the wild (that includes our overgrown garden!) to forage ingredients, like dandelion, stinging nettle, nasturtium and puha for our ferments. We strive for a deeper shade of green and put earth care, people care and fair share at the heart of everything we do. We choose local wherever we can, use only sustainable NZ sea salt, and say no to any plastic in our fermentation process. Because we believe this makes a difference to the quality of our ferments and to Mother Earth.