A New Year Message from Peter, Founder of CULTJAR

From our Somerset Farm to your Kitchen Table.

As we head into the New Year, I want to begin with a heartfelt thank you for your support over the past twelve months. It’s been a significant year for CULTJAR—one that’s seen us welcomed by many new stockists, our direct-to-consumer community grow far beyond expectation, and some truly exciting collaborations with restaurants we admire deeply.

Like any small, family-run business at this stage of its journey, the year hasn’t been without its challenges. But the consistently exceptional feedback we receive—about both the flavour and quality of our jars—keeps us motivated and moving forward. It reinforces what we’ve always believed: that preserving the very best plant-based ingredients and prolonging the seasons, through fermentation and pickling, can deliver extraordinary flavour alongside genuine health benefits. Not to mention the benefits to our wider food systems. 

When I started CULTJAR as a side project back in 2022—initially sparked by time spent in Copenhagen and working alongside top restaurant chefs that were incorporating all manner of fermented and pickled ingredients into their menus—it wasn’t always an easy sell closer to home. Convincing people in the UK that fermented foods could be about pleasure as much as health, and extend far beyond kimchi and sauerkraut, took time. Fast forward a few years, and I’d like to think that CULTJAR—alongside voices such as Tim Spector and others—has helped to shift that conversation. A quiet fermentation revival, one our gut microbiomes can truly get behind.

At its heart, CULTJAR has always been about creating jars of longer-lasting deliciousness. The health benefits are undeniable, but just as important is how effortlessly our jars fit into everyday life. Keep them in the fridge, then add a spoonful—or two—to eggs, meat, fish, pasta, rice, noodles or vegetables. No chopping, no prep—simply an easy, flavour-led way to increase the diversity of plants in your diet and edge closer to those 30-a-week targets.

Looking ahead, we have more exciting collaborations on the horizon and many barrels quietly fermenting, ready to be jarred and sent your way. Every jar you open has been made, packed and shipped on our Somerset farm by our small but brilliant team, and I couldn’t be prouder of what we’re building together.

If you enjoy our jars, please share them with friends and help keep the preservation revolution going. These methods are ancient for a reason—they allow us to honour the seasons, reduce waste, and enjoy delicious vegetables all year round.

Thank you for being part of the CULTJAR journey.

Here’s to a flavourful year ahead.

Peter