We’re Making Fermentation

easy, safe and reliable

Maintain a good balance of healthy gut flora by eating cultured foods daily.Make your own cultured vegetables, sauerkraut, kimchi, kefir, and more in an anaerobic system made from glass with built in airlock and specially housed in a silicone light shield.


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About Us

eat cultured foods daily

Culture for Life is the collaborative effort of Pete Evans and Kitsa Yanniotis, born out of an appreciation of cultured vegetables and a noticeable gap in the market for people to create cultured foods at home with ease...read more

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Home Fermentation Kit

How it works

The ideal beginners kit, with all the essential components to begin fermenting your own cultured vegetables, sauerkraut, kimchi, kefir, and more!


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Fermentation Jar with Silicone Shield

The 1.5L lead free glass jar has a silicone seal and level marker printed on the outer surface of the jar. This maroon line indicates where the fill line is. As cultured foods are acidic it is imperative to ferment in a glass vessel to avoid leaching of chemicals into your ferment.

As a final step the Silicone Light Shield is placed over the jar to encourage active fermentation by blocking out the light to enable the bacteria to replicate more profusely.

Ceramic Insert

After you’ve filled the jar with vegetables, place the Ceramic Insert with double seal gasket into the jar. This ensures that your vegetable mix is submerged in the liquid and creates an anaerobic environment. The Ceramic Insert stops your vegetable mix from spoiling by protecting them from harmful bacteria.

Active Lid

The Active Lid incorporates a built in air lock with a removable Top Cap which can be used with or without water by the addition of the Silicone MiniValve. This enables anaerobic fermentation to occur. A double barrier is created when using both systems together.

This is the lid to use when you want to use the Jar for fermenting.

For storing your fermented vegetables in the fridge replace the Active Lid with the Storage Lid.

Top Cap

This completes the airlock and sits over the top.

Beginner’s Sauerkraut

Ingredients

  • 200g red cabbage
  • 200g green cabbage
  • 200g carrots
  • 2 tsp juniper berries
  • 1.5L Fermentation Jar with Active Lid
  • 1½ tsp Culture For Life Culturing Salt
  • ½ sachet Culture For Life Starter Culture.
  • 1½ cups filtered water

>Use very hot water to wash the jar as well as all utensils being used.

Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.

Shred the cabbage and carrots in your food processor by alternating so that all three ingredients are mixed together thoroughly before transferring them to a large glass or stainless steel mixing bowl and adding the juniper berries.

You can also use a mandolin slicer or chop them by hand if you like.

Dissolve the salt in half a glass of filtered water before combining with the cabbage mix.

Set your cabbage mix aside covered with a plate while you prepare theStarter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.

Add the dissolved Starter Culture to your bowl and mix thoroughly.

Using a large spoon or the Tamper fill your jar with the mix ensuring that it is gently compressed between additions in order to remove any air pockets. Only fill to the maroon line as shown on the outer surface of the jar.

Place the Ceramic Insert into the jar. Your vegetables should now besubmerged in the liquid that has risen up over them while packing. If you don’t have enough liquid to cover them add some more starter/brine solution or filtered water until you do and then screw on the Active Lid. Fill the reservoir with water to the fill line before adding the Top Cap.

Slide the Silicone Light Shield down over the jar to block out the light and then allow to ferment in a spot with a temperature of approximately 20oC (or 70oF). Allow it to culture for up to 2 weeks. The warmer the weather, the shorter fermentation time required.

Once ready, remove the Ceramic Insert from your jar and replace the Active Lid with the Storage Lid (if you have one, otherwise leave as is) before placing it in the fridge to store and chill before eating.

To enhance flavour and improve digestibility you can keep curing your sauerkraut in the fridge for a further 6-8 weeks by leaving the Ceramic Insert and Active Lid in place.

If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem. Cultured foods are meant to be enjoyed in small amounts as a condiment rather than a meal replacement due to their nutrient density and medicinal qualities – enjoy!

Traditional Kimchi

Ingredients

  • 500g Chinese Napa cabbage
  • 100g bok choy, chopped
  • 1 red capsicum, seeds removed and thinly sliced
  • 3 sliced spring onions, chopped
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon finely grated ginger
  • 2 tablespoons Korean Chile powder
  • 2 tablespoons Red Boat fish sauce
  • 50 g garlic chives, chopped
  • 1.5L Fermentation Jar with Active Lid
  • 1½ tsp Culture For Life Culturing Salt
  • ½ sachet Culture For Life Starter Culture.
  • 1½ cups filtered water

>Use very hot water to wash the jar as well as all utensils being used.

Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end.

Add the cabbage, bok choy, capsicum, springs onions, garlic, ginger, garlic chives, Korean powder and fish sauce into a glass or stainless steel bowl and thoroughly mix to combine.

Dissolve the salt in half a glass of filtered water before combining with the cabbage mix.

Set your cabbage mix aside covered with a plate while you prepare theStarter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.

Add the dissolved Starter Culture to your bowl and mix thoroughly.

Using a large spoon or the Tamper fill your jar with the mix ensuring that it is gently compressed between additions in order to remove any air pockets. Only fill to the maroon line as shown on the outer surface of the jar.

Place the Ceramic Insert into the jar. Your vegetables should now besubmerged in the liquid that has risen up over them while packing. If you don’t have enough liquid to cover them add some more starter/brine solution or filtered water until you do and then screw on the Active Lid. Fill the reservoir with water to the fill line before adding the Top Cap.

Slide the Silicone Light Shield down over the jar to block out the light and then allow to ferment in a spot with a temperature of approximately 20oC (or 70oF). Allow it to culture for up to 2 weeks. The warmer the weather, the shorter fermentation time required.

Once ready, remove the Ceramic Insert from your jar and replace the Active Lid with the Storage Lid (if you have one, otherwise leave as is) before placing it in the fridge to store and chill before eating.

Your Active Lid can now be used to start another ferment with your second jar.To enhance flavour and improve digestibility you can keep curing your Kimchi in the fridge for a further 6-8 weeks by leaving the Ceramic Insert and Active Lid in place.

If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem. Cultured foods are meant to be enjoyed in small amounts as a condiment rather than a meal replacement due to their nutrient density and medicinal qualities – enjoy!

Pink Salad

Ingredients

  • 500g red cabbage
  • 2 red apples, core removed
  • 1 red onion
  • ½ punnet fresh raspberries
  • 12 leaves basil
  • 1.5L Fermentation Jar with Active Lid (‘jar’)
  • 1 ½ teaspoons Culture For Life Culturing Salt
  • ½ sachet Culture For Life Starter Culture
  • 1 ½ cups filtered water

Use very hot water to wash the jar as well as all utensils being used.

Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.

Shred the cabbage, apple and red onion in your food processor with a shredding attachment or use a mandoline or knife to chop by hand. Transfer the shredded cabbage, apple and red onion to a large glass or stainless steel bowl, then add the raspberries and basil and thoroughly mix to combine.

Dissolve the salt in half a cup of filtered water before combining with the cabbage mix.

Set your cabbage mix aside covered with a plate while you prepare the Starter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.

Add the dissolved Starter Culture to your bowl and mix thoroughly.

Using a large spoon or the Tamper fill your jar with the mix ensuring that it is gentlycompressed between additions in order to remove any air pockets. Only fill to the maroon line as shown on the outer surface of the jar.

Place the Ceramic Insert into the jar. Your vegetables should now be submerged in the liquid that has risen up over them while packing. If you don’t have enough liquid to cover them add some more starter/brine solution or filtered water until you do and then screw on the Active Lid. Fill the reservoir with water to the fill line before adding the Top Cap.

Slide the Silicone Light Shield down over the jar and then place the jar on the Protective Stand. Allow it to culture for up to 2 weeks in a spot with a temperature of approximately 20C (or 70F). The warmer the weather, the shorter fermentation time required.

Once your ferment is ready, remove the Ceramic Insert from your jar and replace the Active Lid with the Storage Lid before placing in the fridge to store and chill before eating.

Your Active Lid can now be used to start another ferment with your second jar.

To enhance flavour and improve digestibility you can keep curing your cabbage and apple kraut in the fridge for a further 6-8 weeks by leaving the Ceramic Insert and Active Lid in place.

If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem.

Cultured foods are meant to be enjoyed in small amounts as a condimentrather than a meal replacement due to their nutrient density and medicinalqualities – enjoy!

Red SeaKraut

Ingredients

  • 550g red cabbage
  • 3 red radishes
  • 2 tablespoons dried wakame, soaked in 2 cups of water for 15 minutes to expand, then drain and discard water
  • 2 tablespoons dulse flakes
  • 1.5L Fermentation Jar with Active Lid
  • ½ sachet Culture For Life Starter Culture
  • 1 ½ cups filtered water

Use very hot water to wash the jar as well as all utensils being used.

Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.

Shred the cabbage and red radishes in your food processor with a shredding attachment or use a mandoline or knife to chop by hand. Transfer the cabbage and radish to a large glass or stainless steel bowl, then add the soaked wakame and dulse flakes and thoroughly mix to combine.

Dissolve the salt in half a cup of filtered water before combining with the cabbage mix.

Set your cabbage mix aside covered with a plate while you prepare the Starter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.

Add the dissolved Starter Culture to your bowl and mix thoroughly.

Using a large spoon or the Tamper fill your jar with the mix ensuring that it is gently compressed between additions in order to remove any air pockets. Only fill to the maroon line as shown on the outer surface of the jar.

Place the Ceramic Insert into the jar. Your vegetables should now be submerged in the liquid that has risen up over them while packing. If you don’t have enough liquid to cover them add some more starter/brine solution or filtered water until you do and then screw on the Active Lid. Fill the reservoir with water to the fill line before adding the Top Cap.

Slide the Silicone Light Shield down over the jar and then place the jar on the Protective Stand. Allow it to culture for up to 2 weeks in a spot with a temperature of approximately 20ºC (or 70ºF). The warmer the weather, the shorter fermentation time required.

Once your ferment is ready, remove the Ceramic Insert from your jar and replace the Active Lid with the Storage Lid before placing in the fridge to store and chill before eating.

Your Active Lid can now be used to start another ferment with your second jar.

To enhance flavour and improve digestibility you can keep curing your sauerkraut in the fridge for a further 6-8 weeks by leaving the Ceramic Insert and Active Lid in place.

If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem.

Cultured foods are meant to be enjoyed in small amounts as a condimentrather than a meal replacement due to their nutrient density and medicinalqualities – enjoy!

Kid Friendly Kimchi

Ingredients

  • 250g green cabbage
  • 250g red cabbage
  • 50g daikon cubed
  • 1 green apple
  • 1 red onion
  • 2 spring onions chopped
  • Handful of fresh coriander chopped
  • Juice of 1 lime
  • 1.5L Fermentation Jar with Active Lid
  • 1½ tsp Culture For Life Culturing Salt
  • ½ sachet Culture For Life Starter Culture.
  • 1½ cups filtered water

Use very hot water to wash the jar as well as all utensils being used.

Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.

Shred the cabbage, apple and red onion in your food processor by alternating so that all four ingredients are mixed together thoroughly before transferring them to a large glass or stainless steel mixing bowl and adding the cubed daikon, chopped spring onions, chopped coriander and lime juice. You can also use a mandolin slicer or chop them by hand if you like.

Dissolve the salt in half a glass of filtered water before combining with the cabbage mix.

Set your cabbage mix aside covered with a plate while you prepare theStarter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.

Add the dissolved Starter Culture to your bowl and mix thoroughly.

Using a large spoon or the Tamper fill your jar with the mix ensuring that it is gently compressed between additions in order to remove any air pockets. Only fill to the maroon line as shown on the outer surface of the jar.

Place the Ceramic Insert into the jar. Your vegetables should now besubmerged in the liquid that has risen up over them while packing. If you don’t have enough liquid to cover them add some more starter/brine solution or filtered water until you do and then screw on the Active Lid. Fill the reservoir with water to the fill line before adding the Top Cap.

Slide the Silicone Light Shield down over the jar to block out the light and then allow to ferment in a spot with a temperature of approximately 20oC (or 70oF). Allow it to culture for up to 2 weeks. The warmer the weather, the shorter fermentation time required.

Once ready, remove the Ceramic Insert from your jar and replace the Active Lid with the Storage Lid (if you have one, otherwise leave as is) before placing it in the fridge to store and chill before eating.

Your Active Lid can now be used to start another ferment with your second jar.

To enhance flavour and improve digestibility you can keep curing your kimchi in the fridge for a further 6-8 weeks by leaving the Ceramic Insert and Active Lid in place.

If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem. Cultured foods are meant to be enjoyed in small amounts as a condiment rather than a meal replacement due to their nutrient density and medicinal qualities – enjoy!

Kid Friendly Kraut

Ingredients

  • 200g green cabbage
  • 150g red cabbage
  • 2 red apples
  • 200g carrots
  • 1.5L Fermentation Jar with Active Lid
  • 1½ tsp Culture For life Culturing Salt
  • ½ sachet Culture For Life Starter Culture.
  • 1½ cups filtered water

Use very hot water to wash the jar as well as all utensils being used.

Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.

Shred the cabbage, carrots and apples in your food processor by alternating so that all four ingredients are mixed together thoroughly before transferring them to a large glass or stainless steel mixing bowl. You can also use a mandolin slicer or chop them by hand if you like.

Dissolve the salt in half a cup of filtered water before combining with the cabbage mix.

Set your cabbage mix aside covered with a plate while you prepare the Starter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.

Add the dissolved Starter Culture to your bowl and mix thoroughly.

Using a large spoon or the Tamper fill your jar with the mix ensuring that it is gently compressed between additions in order to remove any air pockets. Only fill to the maroon line as shown on the outer surface of the jar.

Place the Ceramic Insert into the jar. Your vegetables should now be submerged in the liquid that has risen up over them while packing. If you don’t have enough liquid to cover them add some more starter/brine solution or filtered water until you do and then screw on the Active Lid. Fill the reservoir with water to the fill line before adding the Top Cap.

Slide the Silicone Light Shield down over the jar and then place the jar on the Protective Stand. Allow it to culture for up to 2 weeks in a spot with a temperature of approximately 20oC (or 70oF). The warmer the weather, the shorter fermentation time required.

Once your ferment is ready, remove the Ceramic Insert from your jar and replace the Active Lid with the Storage Lid before placing in the fridge to store and chill before eating. Your Active Lid can now be used to start another ferment with your second jar.

To enhance flavour and improve digestibility you can keep curing your sauerkraut in the fridge for a further 6-8 weeks by leaving the Ceramic Insert and Active Lid in place.

If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem. Cultured foods are meant to be enjoyed in small amounts as a condiment rather than a meal replacement due to their nutrient density and medicinal qualities – enjoy!

Why Fermentation?

balancing our inner ecology

Five fermentation facts:

  1. Strengthens immunity & Improves digestion
  2. Helps our body to detoxify & acts as a natural chelator of toxins
  3. Preserves nutrients, vitamins and enzymes in foods
  4. Improves emotional wellbeing due to the gut/brain connection
  5. Reduces constipation and bloating

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