Kimchi is an Asian fermented vegetable dish popular in Korea, Japan and China, but now prominent in Western countries too. It's a mixture of various vegetables, chopped in different ways, with the addition of Gochugaru (a Korean dried hot pepper) which gives it a delicious and unique hot and pungent flavour. Our recipe includes Gochugaru whilst we also use Chinese leaf cabbage, ginger, garlic, seaweed and sliced carrots. Other brands may use soy, fish paste, added sugar, starches or rice syrups too. Bath Culture House doesn't use these ingredients. Sauerkraut, on the other hand, is shredded and fermented cabbage (usually white cabbage), and means 'sour cabbage' in German. It's common in Germany, Poland and Ukraine, and is usually milder and more simple than kimchi.

Raw and unpasteurised kimchi and sauerkraut (which contains beneficial live bacteria) is made using a process called lacto-fermentation. Essentially this means taking the bacteria present on the raw vegetables and multiplying them, by creating a natural brine. The raw vegetables are chopped, then salt is added before this is massaged into the vegetables, drawing out the liquid from the vegetables. The resulting prepared dish is then stored in a warm place and left to naturally ferment, with the vegetables absorbing flavour and becoming more and more tangy and rich. We usually ferment our kimchi and sauerkraut for about 10-14 days, before it's tasted, the pH taken, and then cooled, before being packed into jars and tubs for sale.

In short, yes! The way in which we make our products acts as a natural and healthy preservative, so we don't need to pasteurise or add any stabilisers, gums or waxes to our products. We make our kimchi, sauerkraut and kombucha in the traditional methods, in which people have been doing for hundreds of years. We're also proud to be rated 5-stars by our local food standards agency, which you can read more about here.

Generally, we'd suggest thinking of kimchi and sauerkraut as alternatives to coleslaw, chutney or piccalilli. Think of them as useful, bright and fun 'picky foods' to have in your fridge door! Think BBQs, jacket potatoes, quiche and pizza meals, sandwiches and wraps, pasta and rice dishes, cheese and biscuits, Ploughman's etc. We'd also recommend sauerkraut with meatballs or fish and chips, and kimchi with fried rice, eggs on toast or cheese toasties.

Yes, all our products are vegan, as well as being gluten-free.

Here are some of the many benefits of incorporating fermented foods into your daily diet:- 1) They contain live probiotic bacteria and yeast, improving gut health. 2) The process of fermentation breaks down food components and makes it easier for your gut to digest. This saves energy and releases more available nutrients. 3) 95% of the body’s serotonin is produced within our gut. Serotonin is a feel good / pleasure hormone, 4) 70% of the cells which make up our immune system are found within the gut. 5) Fermented foods can prevent the growth of disease-forming bacteria. 6) Fermented foods contain lactic acid which are proven to destroy harmful bacteria. 7) They also improve digestion and limit bloting. 8) They're recommended to be taken daily when prescribed a course of antibiotics. 9) They're known to reduce blood pressure. 10) They strengthen the immune system. 11) They're a superb source of antioxidants. 12) They're known to lower inflammation. 13) Fermented foods are also rich in minerals, vitamins (vitamin C and B’s), enzymes, and they're also a good source of fibre. It's no wonder fermented foods and the 'trend' of gut health are becoming increasingly popular. Read on here with the BBC's Michael Moseley...

All our products should be consumed within 4-weeks of opening. They should always be stored in the fridge.

We simply recommend incorporating various unpasteurised fermented food and drink products in your weekly diet - whether it be a bit of kimchi on a Monday, natural (no added sugar) yoghurt on a Tuesday, kombucha on a Wednesday etc. Natural, 'good' bacteria is a really important addition to the microbiome and helps combat the 'bad' bacteria in your gut. There is growing scientific evidence that looking after your gut in this way can have a multitude of benefits to your mental and physical health.

Kombucha is a fermented, natural and living tea drink, brewed with a 'SCOBY' (a symbiotic colony of bacteria and yeast). Kombucha is non-alcoholic and caffeine-free, so is the perfect remedy for dry January or for those who choose not to drink alcohol. The health benefits of kombucha are varied and long-lasting, and are all associated with better gut health, which aids mental health, digestion and overall energy levels. Kombucha makes you happy! All our kombucha varieties have been lab-tested for their nutritional content and are all classed as 'low sugar' (less than 5g sugar per 100ml).

We would recommend treating a 250ml serving as a single-serve portion of kombucha, however we'd recommend mixing with sparkling water or you find it a bit strong initially. This helps it also go a bit further! It's a really refreshing drink - something to drink at the same pace as a soda or a glass of wine, perhaps instead of these in the evening or afternoon. However it's also a really delicious drink to have in the morning, perhaps in place of a cup of hot tea.

Yes, absolutely. This is where our products can really heal and help your gut and microbiome. We ferment our products before storing them in our fridges, and dispatch to you in chilled packaging. All our shops store our products in their fridges too. We do not pasteurise any of our products, so you can be sure that they contain all the beneficial bacteria your microbiome is craving. If you're looking to improve your gut health through eating fermented products, please avoid the ambient brands you might find in the supermarket (i.e. Baxters, Biona etc.). These are pasteurised.

We strongly suggest always storing our products in the fridge (below 5 degrees celcius), effectively to stop them from fermenting any further. You can keep them out of the fridge for a while, but the fermentation process will continue and you may end up with a fizzy, overly fermented product. Whilst eating your veg ferments over a period of days or weeks, always re-seal the jar properly, pop back in the fridge, and only take more using properly clean cutlery. If you take care to do this your kimchi and kraut should last for months in the fridge, longer than the best before date.Please do not keep your kombucha out of the fridge for any considerable length of time; they may ferment more than you'd expect and explode, and this can be dangerous since the jars are packed in glass.

It's no problem - what this will do is essentially 'start the party' (the bacteria party that is), so the live bacteria present will ferment and multiply. If you see a raised lid or liquid spilling from the jar, don't worry, simply open the lid, allow any liquid to escape, pop the lid back on and then rise under the tap. Dab dry and put back in the fridge. You may notice a stronger flavour or fizz to your kimchi if it's been left out for a while.

Yes! Pop round to one of the many Eat Festival events that we trade at. Just come up to our turquoise gazebo, say hello, and ask to try a sample. We have plenty of products to choose from, and you're welcome to take your time having a taste whilst we chat to / serve other customers. Don't worry, if you're not keen, you absolutely don't have to buy anything! We're happy to offer tasters as this may help you find the product that you enjoy the most.

No. Because we're a small business, with very small batch-runs, we simply don't have the supply capable of working with any of the supermarkets, or high street chains like Holland & Barrett. We do however work with lots of independent shops and delis (see which ones here), and we're always looking for new ones to work with! If you have any suggestions, please do contact us.

We buy our ingredients from a few trusted, local wholesalers, so the origin of any particular ingredient can change based on seasonality. Often our Chinese leaf cabbage is British, but it can also be Spanish, Portuguese or Dutch. Our white cabbages, red cabbages and carrots are British, whilst our onions are Spanish. Our seaweed is Cornish, Beetroot British, Garlic Chinese and Ginger Brazilian.