Good Fermentation began at home in Surrey, around Annika and Iñigo’s kitchen table. What started as a family wellness project soon became a chef-led business. Iñigo, a Basque chef, was always fermenting something, while Annika was fascinated by how food could make people feel better. Together, they set out to create approachable, flavour-packed ferments made in Surrey, using local vegetables whenever they can and crafting recipes that suit the British palate. Every jar is still made with the same care they first shared with family and friends.