The Edinburgh Fermentarium

Founded in 2017 by Ruth Munro, the Edinburgh Fermentarium grew from Ruth learning how to make Korean Kimchi and then her friends', and then customers', desire to eat it!

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Not only that, but Ruth found that by including fermented food and drinks to her diet it also improved her health.

Despite this, and fermented food's popularity around the world, there are very few makers in Scotland. To combat that, the Edinburgh Fermentarium was set up and uses only naturally fermented vegetables to produce unpasteurised ferments which also contain no vinegar.

  • Ginger Kraut

    Cabbage ferment with ginger & cardamom
    £6.50 220g jar