We have six core products that we produce and ferment all year round. However the majority of our ferments are seasonally focused.
We work closely with local farmers, producers and green grocers on what fruit and vegetables are currently in the British season, and using those ingredients we create unique and diverse ferments that are preserved for future seasons to come.
We are especially keen to reduce food waste through fermentation. Using fermentation and pickling are methods to make fresh food last longer, reducing food waste and giving food a second life.
Charlie is the founder of the Wild Root Kitchen and Co Owner of The Fermentation Station.
“In 2013 I finally ditched the dairy and started my plant-based journey. As a massive cheese addict this was a particularly difficult move for me and often found myself caving for the familiar comfort of melty mozzarella or mature cheddar. I needed to work out a way to make plant-based cheese, surely it was possible!”
and then