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Fermented by LAB

Chobham

Fermented food and drink including Kraut, Kimchi & Kefir, made with seasonal organic produce.

Founded by Alana Holloway, who first started fermenting in 2011 when she learned how to manage her chronic full body eczema by nurturing a healthier gut. She wanted to make good quality, delicious fermented food easily accessible to everyone. The 'LAB' in Fermented by LAB stands for Lactic Acid Bacteria, which are the little workhorses that turn cabbage into Sauerkraut and Kimchi and sugar water into Kefir. 

Thoughtfully crafted and beautifully presented, Fermented by LAB's organic fermented Kraut and Kimchi are rich in a variety of probiotic cultures. The gut-loving ferments are seasonal, making the very best of organic produce - British grown where possible. Every season, ingredients are chosen for their flavour and therapeutic benefits, each one with a nourishing purpose behind its presence.