In the Press
“Swing by the Saturday morning farmers market, below the castle, to give your gut a boost. At Edinburgh Fermentarium’s stall you can sample tubs of sauerkraut (meadowsweet is mix of lemongrass, lime leaf, carrot, onion, chilli peppers, ginger and salt), kimchi and sauerkraut water or buy a scoby to make your own kombucha.”
— Olive Magazine, “Best Places to Eat and Drink’”, January 2020
“…The Cracking Kimchi is a Great Taste Award winner and a brilliant blend of chilli, ginger and other spices with Chinese leaves, cabbage, carrot, radish and bell pepper.”
“It tastes fresh and piquant, spicy but not too hot or harsh like some Korean kimchis, as most of the heat seems to come from the ginger. Only certain products from the range are available at any one time, depending on what founder Ruth Munro has been busy fermenting. ”
“Fancy a Ferment? Ruth from the Edinburgh Fermentarium is encouraging us all to bring on the brine and break the taboo around fermenting with results that are healthy, tasty and can reduce what you throw away.”
Other Features, Interviews & Podcasts
Plate Expectations Tik Tok feature
“In a Pickle”, Business HQ magazine, The Herald
“It’s crunch time for health food pioneer” Edinburgh Evening News, 2018
Fermented Foods with Edinburgh Fermentarium and Edinburgh Food Social
