Stories
We spoke to Paul Burton from Westcombe Charcuterie about his experience of setting up a...
We spent a lovely day recently visiting our neighbour here in Somerset, multi-award winning cheese...
We recently joined forces with nutritionist Eve Kalinick to create a range of three delicious...
We spoke with Eve Kalinik who we have collaborated with to create three new Cultjar...
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...
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?