News

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...

We recently joined forces with nutritionist Eve Kalinick to create a range of three delicious products, we asked Eve for some recommendations on h...

We spoke with Eve Kalinik who we have collaborated with to create three new Cultjar jars, which are available to purchase now; Spiced Cauliflower,...

From London commercial property lawyer to fermenter, medical herbalist and nutritionist – why? Jo Webster, with whom we are delighted to have collaborated to produce our latest ferment, Jerusalem Artichoke & Horseradish, tells the story of her change in career direction.

The practice of humans fermenting foods likely developed from inadvertently leaving foods in an unpreserved state and still finding them palatable, if somewhat altered, some considerable time later.

Exciting news!We are enormously pleased to announce that CULTJAR, will be featuring as part of the prestigious La Fromagerie cheese and wine tasti...

A few weeks of following a diet rich in fermented foods can lead to improvements in microbiome diversity and reductions in inflammatory biomarkers.

Everyone from small farms to McDonald’s is getting involved in regenerative agriculture. Could it point the way to a better future for farming?