The Fermentary

Wild and living ferments for a cultured gut. The Fermentary is the culmination of a life-long passion of Sharon Flynn, considered to be Australia’s foremost authority in fermentation. Sharon spent more than 20 years immersing herself in the flavours and techniques of the ancient art of slow fermentation in Malaysia, Japan, Europe and the US before setting up her own space in the regional Victorian town of Daylesford in 2013. The Fermentary has since received many awards, appeared on numerous television shows, radio and podcast interviews, and Sharon is a regular guest speaker. The Fermentary is well known for its events and workshops that inspire and offer a deep, hands-on learning experience. We are serious about minimal intervention, and protecting our food system and water table. We make small-batch food and drink, naturally fermented at low temperature, kept raw and alive, with no added starter culture. Our products include milk kefir, water kefir, sauerkrauts, kimchis, and pickles—produced using the essential ingredients of time and love. Two ingredients that are, unfortunately, in short supply in our modern food industry. The Fermentary sources local, seasonal and salvaged fruits, vegetables, Australian native botanicals, herbs, barks and Franklinford spring water, so each of our ferments captures the unique tastes of our region. And, unlike current food standards which encourage anonymity, we don’t use any synthetic starter cultures or other processes to help speed our ferments along, just fresh ingredients, patiently cared for. The Fermentary has won many awards, including ‘Best New Product’ and ‘Outstanding Artisan’ from delicious. Magazine. Our products are also used at Australia’s leading restaurants and bars including Cumulus, Inc. and Lake House. They are available to purchase at Australia’s best independent stores, with live cultures, seasonal specials and other fermenting curiosities available year round at our online store.