What’s Fermenting Now?

Fermentation can be a long term project. Here’s a taster of some of the products that will be available locally in the future.

bowl of chickpeas

‘Chickpeaso’ – due August ‘26

A shiro miso made with Australian grown Koshihikari rice and chickpeas instead of soybeans. Light, nutty, and sweet. Perfect for whipping into butter, adding to soup, or finishing a grilled vegetable dish.

Gluten and Soy Free.

Soybeans with koji mold overgrowth.

Hatcho Miso – due sometime in ‘27

Hatcho miso contains only soybeans, and is aged for several years to produce an intense dark and flavourful miso. This one won’t be ready for a while; think of it like whisky - good things take time and are worth waiting for.

A rich sauce of chilli and broad beans.

Doubanjiang – due June ‘26

A fermented sauce made with broad beans and chilli. If you’ve had good Sichuan food, you’ve eaten it before. Our version is pungent and savoury but not painfully hot.