Curtido is a traditional ferment, typical in Salvadoran cuisine and that of other Central American countries. Similar to other Latco-Ferments, such as Sauerkraut, it's an El Salvadoran slaw made primarily from fermented red cabbage. Blended with Serrano chilli's, garlic and herbaceous Oregano, this ferment is the perfect topping on tacos or for adding crunch to hummus.
Summer Asian Pear Kimchi uses Asian Pear and Spring Onions to add a citrus sharpness to this traditional Korean ferment. The pears have a sweet tartness that's floral and has low acidity, whilst the spring onions are fresh, pungent and add further sweetness to this Kimchi.
Amy & Sam founded The Fermentation Station in 2020 as they turned their passion for all things fermentable into a profession. Focusing on small-batch, gut-loving seasonal ferments, they are able to showcase the diversity of fermented food & drinks while using traditional & sustainable methods. New to fermented foods? Click here for Amy & Sam's Ultimate Gut-Loving Guide with tips on how to keep your fermented food fresh.
Amy & Sam also host workshops, with the profits going towards hosting free-to-attend events educating communities on the benefit of fermented foods and minimising food wastage.
With each seasonal bundle, The Fermentation Station collaborates with local artists to produce a ferment with the proceeds going towards different charities. Previously, they have produced a product with proceeds going to RNIB - an institute close to their hearts. Currently, they are collaborating with local artist, Sumuyya to produce a kombucha with all profits going to Refugee Women Connect.