Our focus at Zambur Ferments is on raw, live, lacto-fermented vegetables and fermented drinks. Our artisanal products, which include kimchi, kraut, pickles, and kombucha, are bursting with gut-friendly bacteria and packed with delicious flavours to elevate your everyday meals. We take great care to source locally grown Kentish produce and some foraged whenever possible, using only the finest ingredients in every jar and bottle we produce. Whether you're looking to improve your gut health or just enjoy the unique taste of natural ferments, our products are sure to satisfy. For a contemporary twist on this ancient custom, try our selection of lacto-fermented vegetables, and our selection of kombuchas.
Zambur Ferments is a company founded by Zakinah, who grew up learning the traditional techniques of food preservation and fermentation. Her passion for fermentation was first instilled by her grandmother who taught her how to make yogurt, jams, and fermented pickles at a young age. Food has always played an important role in Zakinah's life and in bringing people together, especially since her family fled from Afghanistan and arrived in Iran when she was five years old. The lockdown of 2020 provided her with the opportunity to further explore and experiment with fermentation, which ultimately led to the creation of Zambur Ferments in the end of 2020.
In addition to Zakinah's passion for fermentation, Zambur Ferments also benefits from the expertise of Nathan, a professional brewer. Nathan brings his extensive industry knowledge and experience to the team, which has helped the company to grow and expand its offerings. His skills in brewing and fermentation have been instrumental in creating new and innovative products, and his expertise has played a crucial role in ensuring the quality and consistency of the products produced by Zambur Ferments. Nathan's knowledge of the brewing industry and his dedication to creating delicious and high-quality fermented products have been a valuable asset to the company and have helped to establish Zambur Ferments.