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.