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Adam's journey into fermentation began 10 years ago through an interest in slow aging and preserving food. He started Cultcure initially as meat curing project with chap called Andy which promptly led down the road of vegetable fermenting, kombucha & kefir making. Adam is facinated by and highly knowledgable about 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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