You would have to have been living under a rock to have missed the recent surge in popularity with all things fermented. More and more of us are getting wise to the fact that so much of our overall health begins in the gut and eating a variety of fermented pre- and probiotics is the best way to keep our gut cultures in tip-top shape. We spoke to Ruth Munro, the woman behind one of our many brilliant female-led suppliers, to find out a bit more about her range fermented products, made in Edinburgh under the brand name Edinburgh Fermentarium.
1. How did your business come into being?
I first heard about fermented foods from a stranger on a barefoot walk up Arthur’s seat. She was running a class in kimchi, kraut, kombucha & water kefir. My mind was blown. I became obsessed with fermenting. The flavours and textures that could be created were incredible. I also experienced positive changes to my health, having previously spent many years cutting all sorts of food types out of my diet. For me, adding fermented foods to my diet made me feel so much happier and healthier and I really wanted to share this benefit with others. At the time, fermented foods were less popular within British culture, and as my recipes became popular amongst friends and family I started to sell at farmers markets and the business took off from there!
2. You put a lot of effort into product development for your Edinburgh Fermentarium range. Can you tell us a bit about your making process?
We’re a small, hands-on business and take pride in our recipe development and product quality. My current favourite is our ‘Mac Kimchi’; we pay our respects 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, we make a warm rice flour porridge which we then blend with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage. We find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to our kimchi with a mild heat.
3. What is your brand mission and what is it you hope to do by bringing your products to the market?
We believe the art, science and joy of fermentation is a skill that should be democratised and shared! Since starting the business, I’ve always been inspired by great tastes and have constantly been on a learning journey, collaborating and experimenting to create new recipes and products. I have made it my mission to demystify fermented foods and host monthly workshops to make fermented foods and kombucha accessible to everyone. I love to see the knowledge spreading like mycelium. Our products are there for people who don’t have time or energy to make their own.
4. Why do you use Greencity Wholefoods as a wholesaler?
I love the fact that Greencity has been running as a coop since 1978. They align with our values. They only sell vegetarian items and nothing that has been tested on animals. The whole team is a joy to deal with. Helpful and communicative. We also use them to buy ingredients for our products, so it’s a circular economy.
5. If you could invite three people to a dinner party who would they be, and why?
I would invite these three incredible female food writers because the chat would be inspirational: Dearbhla Reynolds - author of The Cultured Club. Brought up in Northern Ireland by foraging, tincture and cream making, foodie and alchemist parents. She believes that food is medicine that can promote healing. Jung Eun Chae - author of Korean Slow Food For A Better Life. Brought up in Korea learning traditional techniques from her mother. Some of her dishes take 471 days to create if you are making the soy sauce, fermented fruit extract and the persimmon vinegar from scratch yourself. Nancy Singleton Hachisu - author of Preserving the Japanese Way. She’s lived on an organic farm in Japan for nearly 40 years and is a champion of artisanal Japanese ingredients.
6. What are your plans for the future?
Happiness, health and maintaining a good work life balance. It’s 2025 and I am 50. I see an exciting year ahead! I have a trip to Japan planned where I will explore miso, soy, koji and natto as well as other vegetable ferments.
Thanks to Ruth for answering our questions!
Click here to see the full range of Edinburgh Fermentarium products available to order from Greencity Wholefoods.
You can find out more about Edinburgh Fermentarium online at www.edinburghfermentarium.com
