GOOD FERMENTATION Featured in Fine Food Digest Magazine

We’re thrilled to share that Good Fermentation has been featured in the September issue of Fine Food Digest in an article titled “Good Fermentation wants to catch a rising tide with seaweed kimchi.”

The piece shines a spotlight on our latest innovation: Seaweed Kimchi — crafted with organic Cornish seaweed and locally grown British vegetables, using our unique, chef-led fermentation method. With probiotics and gut health at the heart of everything we do, this kimchi is a delicious, sustainable way to introduce people to the benefits of fermented foods.

Why Seaweed Kimchi is the Future of Fermentation

Seaweed is increasingly recognised as one of the most exciting sustainable ingredients of the future packed with nutrients, kind to the planet, and full of flavour. By blending organic seaweed with traditional kimchi techniques, we’ve created a probiotic-rich food that fits perfectly with the needs of today’s health-conscious consumer.

Our ferments are fully vegan, allergen-free, and tested by the University of Surrey to ensure live, beneficial bacteria in every jar. This balance of science, flavour, and sustainability is what sets Good Fermentation apart.

A Proud Moment for Our Fermentary in Surrey

Being featured in Fine Food Digest, one of the UK’s leading voices for independent food and drink, is a real milestone for us. It’s recognition of our mission to make fermented foods accessible, modern, and delicious, while staying true to our values of sustainability, education, and community.

We’re proud to be redefining food culture with every batch of kimchi and kombucha we create.

👉 Read the full article
💡 Want to learn more about our ferments? Explore our full range here