2026 has officially been crowned the Year of the Cabbage by VOGUE. We couldn’t think of a better vegetable to celebrate.

At FERMARY, cabbage has never been ordinary. It is the foundation of our kitchen, our recipes and even our brand logo.Three Cabbage Kraut brings together three exceptional varieties - White, Hispi and Napa - to celebrate everything we love about this extraordinary vegetable.

White cabbage brings the classic kraut crunch, clean fermented character and satisfying bite. Hispi cabbage adds natural sweetness, tenderness and delicate texture. Napa cabbage, often used in kimchi, brings exceptional juiciness, softness and succulent body. Together, they create a kraut with more dimension than a single cabbage ferment - layered, juicy, crisp and full of personality.

Fresh parsley adds a green aromatic lift, while carrots bring colour and extra crunch. Garlic transforms through fermentation, becoming mellow, gently sweet and deeply savoury, giving the kraut that slightly addictive garlicky flavour only fermented garlic can create. Black pepper adds subtle warmth, while salt draws out the natural juices of the vegetables and creates the brine needed for traditional lacto-fermentation.

Naturally fermented for a minimum of five weeks, Three Cabbage Kraut is raw, unpasteurised and alive with flavour. The result is a fresh, juicy, garlicky kraut with a clean fermented lift - created to make everyday meals brighter, fresher and more nourishing.

FERMARY takes the humble cabbage and elevates it into something beautiful, functional and deeply delicious.

Raw, unpasteurised and full of live cultures.

A bold, Great Taste Award ferment with smoky paprika, chipotle and garlic. Crunchy, umami-rich and perfect with BBQ or bowls.

Raw, unpasteurised and full of live cultures.

A mild, golden ferment with turmeric, garlic and gentle chilli. Balanced, probiotic-rich and perfect for kimchi newcomers.

Raw, unpasteurised and full of live cultures.

A vibrant twist with mild spice, seaweed umami and bold crunch. Perfect for bowls, bao or bright, probiotic-packed plates.

Raw, unpasteurised and full of live cultures.

Raw, unpasteurised and full of live cultures.

Earthy beetroot and red cabbage, tangy and naturally sweet. Crunchy, vibrant and versatile across global and plant-based dishes.

Raw, unpasteurised and full of live cultures.

FERMARY’s Jalapeño Sauce is a celebration of simplicity meeting bold, vibrant flavour. Originally created at London Fermentary and loved by Jamie Oliver, this much-loved sauce now carries a fresh FERMARY look. Crafted with just a handful of simple ingredients, fermented jalapeño chillies, onions, garlic, salt and water, it proves that less truly can be more.

Every bottle is full of garlicky, tangy flavour with a deep savoury complexity that only natural fermentation can create. Born from traditional fermentation and made for modern everyday eating, this is more than a condiment, it is a lively, flavour-packed companion for your table. Whether drizzled, stirred, marinated or spooned into dressings, Jalapeño Sauce brings pure joy and vitality to every drop.

Raw, unpasteurised and full of live cultures.

FERMARY’s Smoky Tomato Sauce is one we have been longing to share - and the deep red sauce in this bottle has been worth the wait. Open it, and the first thing to greet you is a mouthwatering aroma of tomato kissed with woodsmoke.

This is a bold, classic tomato sauce, but made the FERMARY way. Where a traditional tomato sauce is cooked, ours is not - it is preserved through natural lacto-fermentation. That means the sauce is kept alive: its naturally occurring live cultures stay active and thriving, ready to feed not only your taste buds but your microbiome too.

Deep red, richly smoky and layered with umami, it is the kind of sauce that earns a permanent place on the fridge door - complex enough to be interesting, easy-going enough to go on almost everything.

Raw, unpasteurised and full of live cultures.

FERMARY’s Scotch Bonnet Sauce is a bold, fiery celebration of natural heat done beautifully. It is built around fresh Scotch Bonnet chillies - famous for their fierce warmth and that unmistakable floral, fruity aroma - bringing genuine fire to the table, balanced with real care.

To round and soften that heat, we turned to a humble, much-loved British root vegetable: the carrot. Carrots give the sauce its glowing sunset-orange colour and a smooth, pourable body, alongside red pepper, white onion and garlic. Together, this generous vegetable base tempers the chilli, so the fierce heat of the Scotch Bonnet sits within a full, rounded, savoury sauce rather than standing alone. Adding the carrot was also part of a wider idea behind the recipe: introducing more homegrown British produce into the FERMARY range.

The result is a hot sauce with real depth and brightness - not heat for its own sake, but heat with flavour, character and balance. Naturally fermented and made for everyday eating, FERMARY’s Scotch Bonnet Sauce is for those who love a little fire in their food.

Raw, unpasteurised and full of live cultures.