Groceries

A traditional, naturally fermented, kimchi bursting with flavour and goodness. It goes great with avocado, tofu, rice dishes and cheeses. Or do it like they do in Korea and have it on the side of EVERYTHING!

Classic British Lincolnshire-style sausages, made using VBites meat-free pork with the traditional herbs and flavourings.

The lorne sausage, also known as square sausage is a traditional Scottish staple usually made from minced meat, rusk and spices. This has the perfect mix of seasonings, herbs and spices to create the ultimate vegan square sausage. Made to tradition, with nothing but plants, the full flavoured way.

The lorne sausage, also known as square sausage is a traditional Scottish staple usually made from minced meat, rusk and spices. This has the perfect mix of seasonings, herbs and spices to create the ultimate vegan square sausage. Made to tradition, with nothing but plants, the full flavoured way.

A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi. 

Although Korean kimchi comes in many different forms and recipes, in Korea, ‘Mak kimchi’ (막김치) is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).

In Edinburgh Fermentarium's ‘Mac Kimchi’, they pay respect to the traditional methods of Korean Mak kimchi and our own Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.

Firstly, they make a warm rice flour porridge which is then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.

Edinburgh Fermentarium find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to their kimchi with a mild heat. It makes a cracking Kimchi fried rice and we hope you love it as much as we do.

Inspired by the cocktail, but without the rum!

Fermented with lime, mint and spirulina to give this kraut its distinctive colour and fresh citrus kick. This magic blend is the perfect companion to spicy dishes and welcome anywhere you would normally crave the refreshing taste of mint. Try adding it to raita and it’s always a winner in tacos!

A must-have for the summer months, these are essential for your vegan BBQ. They’re ready to eat straight out of the packet.

A versatile product that can replace meat in a variety of dishes. High in protein, can be used in currys, stir-frys and even simply diced into a salad

NDuja-style spread, a culinary tribute to the fiery and meaty Calabrian delicacy. Crafted with precision from a harmonious blend of Sgaia's signature plant-based meats, it captures the essence of the original while providing a unique, plant-based (and not so spicy) experience. Indulge in its tantalising flavours that transport you to the sun-drenched hills of Calabria, where the tradition was born.

NDuja-style spread, a culinary tribute to the fiery and meaty Calabrian delicacy. Crafted with precision from a harmonious blend of Sgaia's signature plant-based meats, it captures the essence of the original while providing a unique, plant-based (and not so spicy) experience. Indulge in its tantalising flavours that transport you to the sun-drenched hills of Calabria, where the tradition was born.

A tasty, savoury vegan burger that you can fry, grill, barbecue.

A deliciously savoury, juicy burger packed with flavour and plant based protein. Gently seasoned for the best flavour, this burger makes no compromise on taste. It will never, ever fall apart on your barbecue. Fabulous in a bun with (vegan) mayo, lettuce and sliced tomatoes.