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Adam's interest when in fermentation began 10 years ago through an interest in slow aging and preserving foods with the microbes around us. He started Cultcure initially as meat curing project with Andy Hsu, which promptly led down the road of vegetable fermenting and kombucha making. A fascination in fermentation and the bacterial & microbial worlds around us and their remarkable effects on flavour, health and preservation.

"We are family" sang the microbes.

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