A woman with red hair wearing a beige dress and brown belt, standing outside at a wooden table with fresh vegetables including a large head of cabbage, radishes, and purple cabbage, in front of a rustic wooden building with chalkboard menu.

Our Makers

Byron Fermentary

Byron Fermentary is a unique closed loop operation that celebrates each part of the vegetable and turns it into multiple gut nourishing products.

A grungy illustration of a receipt with a checkmark and a star, with a pointing finger in front.

Jar labeled 'Lemon & Dill Kraut' containing fermented cabbage with lemon slices and dill, on a wooden surface.

All organic vegetables are sourced locally and most are grown by Katerina, the founder and creator.

Today, Byron Fermentary is the manifestation of experience and ancestral traditions in a range of unique ferments made from seasonal organic produce. We take a regenerative approach to everything we do, from the way we produce our vegetables using regenerative practices at The Farm at Byron Bay, or the way we source them from local organic growers. We make gut-friendly fermented vegetable products and miso which then have off-cuts, which we use to make multiple byproducts such as drinks, sauces and salts. With anything left over heading to our garden compost. Nothing goes to waste, ever!

Explore the Workshops from Byron Fermentary.