Re:Organics

Blackberry Basil Kombucha looking real sexy in the sun. And totally hitting the spot to provide that CLEAN ENERGY after just running a 5km personal best of 21.50. Chuffed with that one!

Our Raw Milk Colustrum Kefir is back in stock from next week.

Colustrum, which is the first milk of the cow, is the super food of the dairy well containing massive amounts of protein, growth factors, & immune boosting immunoglobins.

Those that know about this reap massive benefits as a result. And because I ferment it, the product also contains 55 billion strains of probiotics and virtually zero lactose for those who are lactose sensitivity.

Given this, each batch sells out super quickly as we only have it occasionally when it’s available. But if you would like to preorder it to collect from one or our markets, or we can send out to those not able to come to our regular markets to drop me a message and we can arrange something.




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Sun is out. Kombucha is out.

We have ice cold Spiced Apple Kombucha on tap today .

Also available in bottle format too.

This is the final batch of the year for this flavour - you’ll next see it in 2024 👋.





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My kind of dinner:

Grass-Fed Ground Beef shaped into burger patties and cooked in Ghee.

Topped with 2 poached eggs.

Topped & accompanied with our seasonal pickle & beetroot kimchi.

Gram 4 gram is gotta be up there for nutrient dense and complete meals.




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Second batch of the year of our Beetroot & Radish Kimchi being jarred yesterday ready for the markets this weekend.

Also happy to announce that we will now be giving £1 off your next order for each jar or bottle that you return to the market stall for those wanting to live the zero waste dream.

And in other news, for those wanting bigger jars (either 520g or 1kg jars) of our kimchi, kefir yoghurt, Saurkraut or pickles, lemme know before Friday of each market and I can jar up a special jar for you to collect at the market.




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Pic from yesterday handling some rather gorgeous Purple Turnips.
These were used to make the latest variant of our seasonal pickle, which was combined with onions, wild garlic, Swiss chard, ginger & wet garlic.
The taste before putting it in to the fermenter was delicious. So I can only imagine what it will taste like once it’s finished fermenting, which always adds even more flavour.
This will be hitting our farmers market soonish. So keep eyes peeled. Not sure when exactly as never fermented purple turnips before. So they are a bit of unknown and will require quite a bit of testing as the ferment progresses.




⁣ fermentedfoods

Nice day at Stoke Newington Market today .

Took the opportunity to pap 📷 two of my fave regulars at the market sipping kombucha whilst catching up on the business of LIFE.




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Kimchi making day using one of the few obligatory ingredients to make kimchi - Napa Cabbage otherwise know as Chinese Leaf.
It’s possible to combine many types of ingredients to make kimchi. But there are four essential ingredients that form the base of all kimchi that I make - Napa Cabbage, Ginger, Garlic and Korean red peppers or chillies.
If it has all of those base ingredients, I call it a kimchi. If it doesn’t, I call it something else. Napa Cabbage is crucial due to its taste and texture.




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Excellent day of service today for the first day of peak kombucha season.

Orange Ginger Kombucha sold very well. Think people heard it helps with getting a trump style comb-over 💇‍♂️.




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And here is what the Kefir Yoghurt looks like in the jar ft. our new labels designed by my good friend and designer .nass 🫶




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⚡️ NEW SEASONAL BATCH OF KOMBUCHA IS OUT.

This is the Spiced Carrot.

Carrots, Ginger, Apple, Turmeric, and Black Pepper create this lovely little spicy number with a nice carrot-y sweetness and warming ginger hit.

I really dig this one!



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Orange Ginger Kombucha is back in.

This one combines Orange, Ginger, Carrots, Sweet Potato and Earl Grey tea for a secondary ferment.

It’s our most Ginger-y kombucha for those that like that warming feelin.




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Spring is here in East London today. It’s a really beautiful day.

Now is a great time to up the gut health game to generate the conditions to reduce bloating to help get those flat bellies ready for summer posing 🕶🌞🩳👙 and there is nothing better at doing that than grass-fed raw kefir ❤️.




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NEW BATCH OF OUR RAW KEFIR OUT THIS WEEK AND ITS A BANGER.
This one combines our regular kefir with apple & cinnamon with plenty of sweet flavour to contrast the sour & creamy kefir. It’s a perfect combo.
It will be availed at all markets until the spring time 🌼.




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Final call on the Mulled Hibiscus & Clove Kombucha as the curtain is coming down to make room for the next flavour.
This batch has proved to be popular as it’s one of only two kombucha flavours that we do which is slow infused with the whole ingredient in the secondary as opposed to cold-press juicing the ingredients.
This creates a more nuanced flavour profile with the ingredient flavours hitting the taste buds at different points in the tasting experience.
It also means it can be served cold, gently warmed, or gently warmed with a shot of brandy for an ‘Irish Kombucha’ experience (my personal favourite way to warm up).




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WE’RE BACK BABY! 🫶🔥

Me and and the fermented family had a nice rest over the holiday period with two whole weeks away from markets. It was super nice!

After such a nice rest, we are ready to go again with our markets from this weekend.

So find us at our usual fave markets with Stokie Market tomorrow (Saturday) and then Viccy Park market on Sunday.

All the fermented family will be in attendance. So we’ll have raw milk kefir, Saurkraut, kimchi, pickles and of course kombucha should you fancy anything to kickstart a healthier, happier gut for the new year.

We also have tonnes planned for the new year: a rebrand, new flavours and new additions! Canny wait! ❤️



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And on the 16th day before Christmas, a wise man dressed like a king called , gave the gift of Mulled Xmas Kombucha.
Made by combining & fermenting all our favourite Xmas spices & flavours in one - cinnamon, cloves, clementines, nutmeg, hibiscus, bay leaves, lemon peel & lime peel.
The result is the most delicious Xmas drink you’ve ever tasted that can be served warm or cold.
And it also just happens to be a million times better than mulled wine which in addition to tasting pretty bad is also full of sugar!
It’s exclusively available on our online shop (link in bio).




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New batch of both our Fennel Saurkraut & Spicy Saurkraut hitting tomo.

For these batches, I’ve made some tweaks to the previous recipes.

Spicy kraut was a bit mellow last time & didn’t really live up to its name. So for this batch, I’ve tripled the chili quantities & double the paprika.

Fennel Kraut was a bit too anissedy last time due to the fennel & fennel seeds. So for this batch, I’ve increased the amount of dill & reduced the amount of fennel seeds.

I’ve also reduced the fermentation time of both to give more texture & crunch.

Fermentation is defo a learn by doing thing. And I think both krauts are hugely improved by these changes. 👀 what u think tomo.





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Matcha is one of my favourite ingredients to use to make kombucha.
Our unique brewing process really brings out the slightly sweet & umami taste of the matcha.
This one is perfect early in the morning for a caffeine hit instead of coffee, but it will also give a massive hit on antioxidants to support the immune system.




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The more I observe the future change makers & heroes of this world (the young children of today), the more I see that they have an innate knowledge to know what’s good for them.
I observe the way they move. I observe the way they play. I observe how they interact with nature. And I observe what they like to eat and drink.
And I can see over and over again, that children are born with so much wisdom & knowledge. But the trouble is, we seem to forget it at some point, and then it takes many years to relearn what we once knew innately, and even more years to get out of those bad habits.
So here’s to little ones of today. Observe them & learn from them. They have so much to teach us!
📷 The poster child of good gut health - Evvie ❤️. Taken by




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For this Saturday only Stokie Market, we will have our seasonal Matcha Kombucha on tap (matcha, winter lemons, ginger).
So if you like matcha, and you like kombucha on tap, you know where to get it.
And then on Sunday , we will have the first batch of the year of our Ginger & Pear Kombucha.
So there are a few options for you this weekend ❤️.



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Back serving our Pineapple Chilli Kombucha on tap this weekend for what looks like another sunny autumnal weekend 🍁🍂☀️

Catch us at:
- Saturday Stokie Market 10 - 14.30.
- Sunday Viccy Park Market 10 - 16.00.

We will of course also have our other fermented family of products (kefir, kraut, pickles, kimchi). But I know you only really care about the booch when it’s sunny 🤪




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For all the serious kombucha lovers out there, we have our 1000ml bottles.
That’s 1 litre (approx 7 servings) of our raw sugar-free probiotic powerhouse of a drink.
It’s perfect for a daily ritual in the morning/lunch or evening to have over the week.




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Pineapple Chilli Kombucha going down a treat at Viccy Park market. It’s got that little bit of heat in it to provide a nice kick for your day.
It’s also raw, sugar-free and soooooo good for you!



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⚡️ Fennel Kraut ⚡️
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Our Fennel Saurkraut is not back in stock across all our markets & online shop.
This one combines seasonal locally grown biodynamic fennel, with fennel seeds, dill, white cabbage, grass-fed raw whey, and Celtic sea salt.
Due to the fennel, it’s got a lovely sweet aniseed taste that pairs super well with sour-y taste of the fermented white cabbage. Yum!



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Pineapple Chilli Kombucha is now back in stock on our online shop.
Sweet. Spicy. Tangy. Yellow.
This one has so many flavours going on with each sip. It’s everything we love combined in one single kombucha.
It’s a perfect late summer thirst quencher and works super well when combined with the last of the summer outside eating.