Hello, Jeani-Rose Here

My family and I started our fermenting adventure years ago where we always seemed to have something bubbling on the counter or in our pantry. We are so incredibly grateful to all of you who have supported our humble kombucha and cultured veg business thus far. We know we would not be where we are today without the love shown by our community. And we fully recognize that we would not be able to keep on growing without your continued involvement. From our hearts, THANK YOU!

After several successful years fermenting in both home and our community hall, we are ready to step up production and open our factory and store front! We want the space to be functional, streamlined and with the potential in a year to include a kombucha microbrewery/cafe, a place you truly feel good about supporting!

The Story So Far...

I caught the fermenting bug over 20 years ago when my own health took a turn for the worse. I was plagued by a kidney dysfunction since birth and over the years the medications wreaked havoc on my digestive system. I couldn’t eat without severe reactions to all food. Which really sucked because I LOVED to cook!

I tried every alternative and conventional medical treatment, nothing helped. Then I picked up a book , Healing With Whole Foods, by Paul Pitchford, and read about saurkraut. Memories of this food flooded back, I loved it as a young child, my grandmother made it! I made My first batch of saurkraut in 1995 and have been happily fermenting ever since. Fermented food and drink was the missing link!

As my health improved my mission became clear: to let everyone know how easy it is to maintain a vibrantly healthy body through good food! With no compromise on quality, flavour or enjoyment. A natural evolution occurred as my passion became evident. My connection to food and life took on a deeper meaning. The interconnectedness to myself and others, to the earth and all life came through in crystal like fashion. I started helping others through workshops, seminars, and private consultations. And my book, Every Day Vegan - 300 Recipes For Healthful Living was endorsed by the very man that inspired me.

In 2012, I started going to our local Saturday morning Farmer’s Market. At that time I brought a few jars of saurkraut and a couple of bottles of kombucha to sell. This location along with various seasonal festivals and other markets, gave me the opportunity to meet all kinds of awesome people and begin to develop my products, in addition to creating lasting partnerships with nearby stores and cafes. Since then, we have steadily grown our business and expanded our product line to include items like our dreamy fermented dessert cups, tempeh, miso, cultured nut cheese and of course cultured vegetables and our extensive lines of chia and herbally enhanced kombucha.

Along the way, my goal and greatest joy throughout this journey was many-fold. To conceive a business that everyone in my family can play a part in, to connect to our community face to face, building lasting and meaningful friendships and meet new friends, and dreaming with our customers about new ways to make seasonal ingredients shine. I love hearing the passion in the voices of the other food producers here in Northern New South Wales.

And now is the time to put down roots and grow a proper home for our business!