WHAT ARE FERMENTED FOODS?
Fermented foods don't just comprise kimchi and sauerkraut. In fact, you’ve probably been eating them your entire life without even realising it. Many of our everyday favourites – including wine, cheese and bread all involve fermentation in one way or another. In a nutshell, fermented foods have been transformed by the action of good bacteria, its what gives kimchi its wonderful depth of flavour and sauerkraut its characteristic tanginess. So why is everyone talking about fermented foods at the moment? When left unpasteurised ferments such as Kimchi and Sauerkraut are packed full of healthy acids, vitamins and live good bacteria which can help to keep your digestive system in tip-top condition. They’re naturally healthy and delicious; what’s not to love?!
ABOUT THE CULTURED COLLECTIVE
Established in London in 2016, The Cultured Collective specialise in craft kimchi and sauerkraut. Each recipe has been carefully developed, evolving over months of testing to bring you products that are both healthy and delicious. Fermentation is an ancient art that has developed over thousands of years; here at The Cultured Collective, we offer both authentic varieties that pay homage to traditional ferments from all over the world, as well as our own unique flavour combinations that utilise modern scientific knowledge of health-enhancing ingredients. Unlike their mass-produced counterparts, our kimchi and sauerkraut is unpasteurised, meaning the ‘good bacteria’ responsible for the fermentation process are still alive and thriving.
"My journey began in late 2012. Like most people in their 20s and 30s, I was struggling to balance a demanding career and social life. Long hours at work and a lack of sleep and exercise soon began to take their toll on my mind and body. Having always been healthy and active throughout my youth, I quickly grew tired of feeling so rubbish.
It was at this time that the holistic health movement was really gaining momentum in Australia, and thinking I had nothing to lose, I wholeheartedly jumped on board. I learned that the health of our digestive systems is central to our overall wellbeing, and that probiotics, aka 'good bacteria' are vitally important for a healthy gut. I began buying kimchi and sauerkraut at my local supermarket and took part in a workshop to learn how to make them for myself. I soon noticed that I was suffering less with IBS and the wide array of hormonal issues that had previously plagued most of my late teens and early twenties. I've since completely fallen in love with the process of fermentation; an intriguing blend of science and art!
Whilst living in Australia, I travelled back to UK annually to visit friends and family and was always frustrated by the lack of availability of high-quality kimchi and sauerkraut. There were very few British brands producing unpasteurised products, and even fewer still that were tasty. Thus The Cultured Collective was born. I moved back to London and created a brand that is a reflection of all aspects of me, my values and passions. We utilise the finest ingredients, processed via traditional methods, using authentic, traditional-style recipes to produce products that are both healthy and delicious."