This week we speak with Amy Yarker & Sam Watson, founders of The Fermentation Station.

 The people behind The Fermentation Station are Liverpool-based Amy and Sam. They are a simple unpretentious team obsessed with all things ferments and that sums up our mission, removing the pomposity of fermentation and helping make it accessible to everyone.  They are a really friendly and approachable team and if you have any questions or you just want to chat ferments they love to hear from fermenting enthusiasts!

 The Fermentation Station are specialists in the art of fermenting foods and drinks, making probiotic products that are healthy, delicious, diverse, and sustainable.

Recognised globally and throughout history, fermented foods and drinks are accessible to all and are part of rich cultural traditions whilst benefiting digestive and immune system health. The natural activity of fermentation produces live probiotics, B vitamins, minerals, and enzymes, as well as increasing their bioavailability to the body. Meaning that our food and drinks are naturally good for your overall health.

The Fermentation Station believe in showcasing the diversity of fermented foods through traditional and sustainable methods. Educating, inspiring, and connecting communities to create positive health outcomes and food waste solutions. Fermentation is what they call “Ordered Chaos” and they want their products to be fun from start to finish. From the love and creativity that they put into creating their ferments, to the delicious dishes and drinks you can make with them.

Their passion is translated into their range of products but to find out more about the seasonal ferments or upcoming workshops please follow them on social media or take a browse of the website.

We talk through Amy & Sam's journey, about how a passion project has become a business and their plans for the future.