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Why are fermented foods so special?

Fermentation is the natural process by which friendly yeasts and bacteria metabolise the carbohydrates in food. Nutrients such as enzymes, vitamins and minerals are boosted and become easier to digest and complex flavours are developed. Not only that, but the presence of these live organisms are probiotic and contribute to the diversity of gut bacteria (gut microbiome). This matters because studies now show what tradition has long believed, that gut health has a direct affect on our general health and well-being.

In short, fermented foods are more digestible, more delicious and more nutritious than the raw ingredients they are made form.


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Kombucha- Gunpowder green tea, hibiscus and ginger

Kombucha - Pu’ehr black tea hops with citrus

Classic Sauerkraut



Beetroot & Horseradish

Mexican Curtido


June 10, 2018

'Sweet as' is a common phrase down under where we lived for a few years. No fishcakes are not sweet, but oh so good. We bought fishcakes from the fish guy at Whiteladies Road market in Bristol then paired it with some Tabbouleh salad, shoots from Teeny Greeny Farm and...

May 25, 2018

Grab a cold beer, open the pot and spoon the spicy  mexican curtido straight out of the pot. Well that's what hardened fans have been doing we hear.

Mexican Curtido
The tangy spiciness of Jalapenos combined with oregano gives this ferment a really fresh, flavourful...

April 9, 2018

There can be little else to match the magic of fermentation as it transforms many foods to become more nutritious and delicious. 
Yogurt is one of those things that I always marvel at, sublime creamy and amazing. Homemade yogurt is both straightforward to make and...

February 8, 2018

There's nothing wrong with a drop of the hard stuff so say some, but when paired with Kombucha it's guaranteed to add some 'zing' to your life.

Our beautiful Gunpowder Green Kombucha with hibiscus and ginger pairs brilliantly with gin.

Add ice a generous splash of your f...

February 2, 2018

Often served for breakfast but equally delicious at any time.

Shakshuka is a dish of eggs poached in a spicy  tomato sauce. We have this often, its quick, absolutely delicious and best served with sourdough bread.

Add a teaspoon (to taste) of our fermented Harissa...

January 31, 2018

We've added a new flavour to our Kombucha range - Gunpowder Green tea with Hibiscus and ginger. No it's not green but a beautiful pink colour - from the Hibiscus - with a warming tingle of ginger. If we were writing wine tasting notes then it would probably says someth...

January 12, 2018

Black pudding and Sauerkraut is a winning match, these delicious patties are served with a fried or poached egg for brunchtime perfection. Ideally on a slice or two of buttered sourdough bread.

Black pudding is one of the most polarising ingredients out there. Thos...

December 28, 2017

Kimchi with its addictive flavours of chilli, garlic and ginger is as you will know Korea's national dish eaten with just about every meal.

I admit to a similar love for this tasty kraut version and find and never ending list of ways to eat it.

For breakfast you can of c...

December 28, 2017

Yes really! We are the only people we know of making fermented spice pastes such as Harissa and lazy Garlic. 

For our Harissa we ferment the lemons, garlic and chilli for a minimum of 6 weeks then combine with the dry spice. The result is a complex flavour quite un...

November 16, 2017

We are also bringing to market our Kombucha. You either love Kombucha or have yet to discover your love of Kombucha!
Its a fabulous fermented black tea, fragrant, tangy and refreshing. Like other traditionally fermented and live-cultured preparations, Kombucha has been...

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Glastonbury Ferments, 145-147 Park Lane, Frampton Cotterell, BS36 2ES

Mobile: 07928 498824


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