About Us…
Edinburgh Fermentarium hand makes healthy, artisan fermented condiments. Our award-winning small, colourful collection both looks and tastes fantastic. Fermenting our vegetables naturally in small batches, we mix traditional techniques with a modern twist to bring you delicious and healthy additions to your meals!
Our range is:
Naturally fermented
Unpasteurised
Additive and preservative free
Raw
Vegan (but tastes really great with cheese and meat too!)
Can be beneficial for digestion
Can promote a strong immune system
Our Story
Edinburgh Fermentarium was founded by Ruth Munro in 2017.
When Ruth started eating fermented foods her health changed for the better. After years of cutting various things out of her diet, from gluten to dairy and much more, she found that adding fermented food and drinks to a healthy balanced diet put her system back in balance and so she wanted to share this amazing traditional food with everyone!“It all started I went on a course learning how to make Korean kimchi. I then began making ferments for myself and for friends, and it progressed into the small business that it is today. After being made redundant from my fashion design job, life coach Caroline Kirk helped me to decide to take the next steps”
Fermented foods are very popular in other countries, but there are only a few commercial makers in Scotland. These naturally fermented vegetables contain probiotics which means they are great for your guts and immune system. The ferments are all made from scratch in their premises in Scotland, and are unpasteurised and contain no vinegar. Where possible, we use locally sourced vegetables.Our Values
We’re a small, hands-on business and take pride in our recipe development and product quality.
We believe the art, science and joy of fermentation is a skill that should be democratised and shared! Since starting the business, we’ve always been inspired by great tastes and have constantly been on a learning journey, collaborating and experimenting to create new recipes and products. We also hold regular workshops and aim to further our workshop offering by collaborating with a range of special guests to share our love of fermentation.
We acknowledge our complex relationship with cultural appropriation, and have pledged to act responsibly as advocates for cross-cultural fermentation practitioners in the future.
Fermentation is a great way to prevent food waste and we aim to reduce food waste by developing new products and processes that will reduce the amount of scraps that go into our compost bin!
We reduce waste by reusing wherever we can and the veg scraps from our ferments going directly to a Scottish farmer, and strive to limit our use of plastic within our supply chain and for our packaging.
We strive to give great and friendly customer service, so always value your feedback!
Our business events and needs vary, therefore we have a crackin’ team of flexible freelancers that we treat like we would want to be treated…with fair wages, shared lunches and plenty of laughs!
