An Aromatic & Live Kimchi, Naturally Fermented
Ingredients – Chinese Leaf Cabbage, Carrots, Onions, Seaweed
(Dulse, Sea Greens & Nori), Garlic, Ginger, Gochugaru Chilli Flakes (Korean
Red Pepper), Sea Salt
FABULOUSLY FERMENTED FOOD & DRINK
We hand-make vegan, artisan food & drink in our hideout in the Mendips, Somerset.
Chease, Kombucha, Kimchi and Sauerkraut…
Empowering people to nourish their digestive system by creating delicious live food teaching fermentation skills.
In short, Lucie is a fermentation geek who switched dairy for plants.
Born in St Martins Hospital Bath, she studied Biology and flourished into a successful cheesemaking career in Cornwall. Inspired by Rachel Demuth, Lucie started teaching fermentation workshops at Demuth’s Cookery School.
Bath Culture House was born in 2016, selling bottles of Kombucha to independent health food shop Harvest, Bath. Now Bath Culture House supplies over 20 retailers, (mainly in the South West) with Kombucha, Vegan Chease (yes CHEASE), Kimchi and Sauerkrauts.
Lucie's dream was always to combine her inner geek with her love of cooking, producing tummy loving live foods.