At The Ferm, we’re transforming the overlooked into the unforgettable. Based in East London, we upcycle British farm surplus, like cauliflower leaves and broccoli stalks, into bold, probiotic-rich kimchi and pickles using traditional fermentation methods.

Rooted in heritage and powered by innovation, we champion circular food systems, gut health, and sustainable supply chains. As a female-founded business, we honour generations of food knowledge from our mums, while reimagining what modern fermentation can be.

We work directly with restaurants, catering companies, and growers to rescue fresh produce and reduce food waste, one pouch at a time!

The Ferm

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