Maybe you’ve heard about the benefits of fermented foods… and you’re not sure where to begin.

Or maybe you’ve tried fermenting in the past…. but it was too hard, too confusing and too much to get your head around.

Or maybe you’re kitchen is starting to resemble a science lab…. and you’re wondering how the heck you’re going to convince your family to love these new found foods as much as you do.

Whatever the case may be: if you want to fill your fridge with ferments, convert your family and learn everything from sauerkraut to sourdough, then wash out those old mason jars and dive right in.

who are we?

I’m Scarlett, a health coach, teacher and lover of all things food, fermentation, family and our simple life by the sea.  

My husband, Dan is the experimenter and chief guinea pig. Anything we ferment he gobbles down with no hesitation.

Anjali (aka Jali pickle) is our daughter and inspiration, the reason that we’re here. The baby behind Cultured Baby.

Over the past few years we’ve pickled, brined, brewed and baked loads of fermented foods, drinks and goodies and we’ve learnt that:

Fermentation is simple. The key ingredient is confidence.

That’s where we come in. We’re here to share what we’ve learnt through recipes, tips and insights from our journey, workshops, private classes and coaching.

We have an instinctual approach to fermentation that focuses on local, seasonal produce, simple techniques and real live cultures.

We want to give you the skills and confidence you need so you can feed your families delicious, wildly fermented, probiotic rich foods. 

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Why do we ferment? (our story)

Our journey into fermentation was inspired by Anjali and started before she was born at the beginning of 2013.

A magical trip to India ended with us horribly sick and on hideous amounts of antibiotics. Our guts were in all sorts of strife. With plans to start a family our health quickly became our number one priority.

We started to learn about fermented foods and the important role they play in gut health. We enrolled in a fermentation workshop and began experimenting. We were quickly hooked, feeling better than ever and our kitchen started to resemble a science lab.

A few months later our baby pickle was on the way. Our confidence began to grow rapidly as we tried our hands at everything from sourdough to smreka to sauerkraut. What had started as an interest in gut health soon developed into a complete lifestyle.

After a dream pregnancy and our eyes set on a beautiful natural birth Anjali came into the world on September 12, 2014 via emergency c-section. Now it became even more important to continue nourishing our bodies with fermented foods.

Once Anjali was ready they became apart of her diet too. She was hooked with her first taste of sauerkraut juice and slowly, one thing at a time we incorporated a variety of other ferments into her daily meals.

Cultured Baby was born out of our own family’s experiences and a love to learn and share. We are here to educate, inspire and empower you through the simplicity of fermentation.

Join us on our journey and let us show you how to make fermentation simple for you and your family.