Meet the maker: The Cultured Collective

Meet the maker: The Cultured Collective

The Cultured Collective is all about kimchi and sauerkraut. These fermented foods are packed full of healthy acids, vitamins and live good bacteria which can help keep your digestive system in top condition.

Get to know Nikki and The Cultured Collective brand in this Meet the Maker episode, and if you’re tempted…try one of her amazing products for yourself!

Who are you?

I’m Nikki, lover of all things fermented and Founder of The Cultured Collective.
What’s your business/product?

Here at The Cultured Collective, we make a multi-award-winning range of fermented kimchis and sauerkrauts. All our products are 100% natural with no added preservatives or vinegars and we don’t pasteurise, meaning every jar is alive with gut-loving good bacteria.

How did you get the idea/concept for your business?

I lived in Australia for most of my 20s which is pretty forward-thinking in terms of health trends. Whilst there, I learned how central the gut is to our overall wellbeing and how raw fermented foods – a natural source of probiotics, can support gut health. I became a ferment-obsessive and as a lifelong foodie, was always experimenting with flavours and seeking out winning recipes. I’m English and moved back to the UK in 2016. By then, kimchi and sauerkraut had become daily staples, but I really struggled to find natural, raw varieties here – sometimes even I don’t have the patience to make my own! So I set about creating my own range and thus The Cultured Collective was born!

What’s the best thing about your job?

Being able to share my passion for living foods. I believe that a healthy diet forms a key part of self-care, so providing products to support our customers’ wellbeing is extremely rewarding.

Day-to-day I love the variety that comes with being the Founder of a start-up. No two days are the same and I’m constantly challenged.

What’s unique about your business?

That taste is our top priority. For too long choosing better-for-you options has meant compromising on flavour; no more!

I’m also proud to say we have a holistic take on what it means to do ‘good’ business. We aim to operate in a way that is better for both people and planet and are always striving to do better.

Have you got any tips for using your products?

Little and often! When starting out with raw fermented products, it can take your gut a little while to get used to them. So go slow to avoid any potential discomfort! There’s no need for drastic changes either – I love incorporating kimchi and sauerkraut into my everyday meals; think sprinkling through salads and toast toppings.