News

  Sandwiches are having their moment - again! The humble sandwich is very much on trend in 2025, despite having an impressive 200+ year history. ...

SPRING IS HERE!  Rhubarb in Honey is back! Everyone seems to have been very excited recently with the season for Yorkshire Forced Rhubarb in full...

MORE AMAZING RECIPES... @benjaminpryor Rob Howell's creative veg-led plates with a CULTJAR twist   PART II: We are super-excited t...

Here at Cultjar, we love kimchi! We love it so much that we've created 3 fabulously flavourful kimchi recipes for you to try! Each of these has a...

@edschofieldphoto Rob Howell's creative veg-led plates with a CULTJAR twist    We are super-excited to collaborate with the brilliant ...

 WE WON! A few weeks ago, The Fermenters Guild held its annual gathering of fermenters and hosted its first ever awards.    CULTJAR was awarded ...

In The Garden  Every story has to start somewhere.  The story of this jar starts on 29th October 2024. A mild Autumn day, the perfect time to ...

DISCOUNT CODE: JAN24 Since the start of the New Year, we've had lots of new orders from new customers with new plans to eat more ferments in 2024. ...

  Are you a Ferment Fanatic? Have you started the New Year with a plan to eat more healthily? Are you a conscious eater and care about the environ...

January isn’t a great time in the gardens at Worminster Farm but at least we can celebrate the PSB as it miraculously ‘flowers’ and comes into its ...

We spoke to Paul Burton from Westcombe Charcuterie about his experience of setting up a business in Somerset, his inspirations and the joys of ferm...

We spent a lovely day recently visiting our neighbour here in Somerset, multi-award winning cheese producer, White Lake, headed up by Roger Longman...