Meet Iñigo, The Founder, Brewer & Flavour Creator

Iñigo (pronounced Ignigo) has been a professional chef for over 20 years and has lived and worked in Spain, Greece, Switzerland, and the UK. He has a passion for culinary creativity and uses his imagination to invent flavour affinities.

My first steps in the world of fermented foods were with kimchi. After a few trials and errors, and while trying to adapt the intensity and spices to my liking, I realized that despite the health benefits, kimchi was not something I could eat on a daily basis. Kefir was next in line and after several tests with Lacto-fermented fruits and vegetables, and lots of researching, ‘The Noma Guide to Fermentation by René Redzepi & David Zilber fell into my hands, and I discovered the magical world of kombucha.

Following in the footsteps of one of the best chefs in the world, kombucha became an everyday ritual, consuming it but also experimenting with it. The challenge was great, inviting me to balance the right flavours with the correct acid levels, putting my years of experience as a chef to the test. Fermenting kombucha gave me a ticket to a world of endless savouring possibilities. Good Fermentation Kombucha was created and the rest is history…

Fermented foods and drinks have always been there, in all cultures and ages. They are very likely to have emerged from errors where wild yeast or a microbe landed on food and voila! Fermentation evolved as a method of food preservation and nowadays as a source of goodness for our gut and well-being as a whole. The key to fermented products is to find the right one for you. Mine is definitely Kombucha and Good Fermentation is my effort to embark on a great adventure and share my discoveries with you. Every time a bottle of Good Fermentation Kombucha is opened, good bacteria are released into the world, along with my passion to exact harmony and balance to your body and mind.