Punge began with a simple belief: the best meals are playful, surprising, and alive to the senses. Textures that crackle, mouthwatering acidity that lift, savoury depths that linger, and colours that make you want to share on Insta before you tuck in. Almost every meal gets more exciting with a dollop of fermented vegetables.

Our recipes are lifted from the traditions of central eastern Europe, central and east Asia and the Middle East. Every Punge jar is crafted in small batches using traditional lacto‑fermentation.

Salt, time, and temperature do the heavy-lifting, while our selection of spices and aromatics build character. The result is bright acidity that cuts through richness, deep umami that makes everything taste more itself, and a satisfying crunch that keeps you coming back.

Our ferments contain live active bacteria which is also good for your gut. We don't use vinegar shortcuts, artificial preservatives or pasteurisation which would kill all those beneficial bacteria. 

How to use Punge? Think of it as your everyday upgrade. You can spoon kimchi over rice or noodles, fold turmeric cauli kraut into grain bowls, pile the garden slaw into sandwiches, or add pinkalilli to cheese boards and roasted veg. We have created exciting recipes to make it easy to use more of these delicious ingredients in cooking.

Punge is for people who love food that feels alive—meals that move many senses, bring variety, and leave room for surprise. This is fermentation as flavour design: a pantry of living sides and condiments that turn the ordinary into something memorable or a jar that can be used as an ingredient in inspired