The Cultured Food Company was founded by Hayley Milthorpe, a mother to four daughters, a qualified Nutritional Therapist and a passionate fermentation revivalist in West Cork.
After qualifying as a Nutritional Therapist in 2013 Hayley left college with a passion for using food as a medicine. It was whilst reading about ancient traditional diets that she came across fermented foods. Fermentation is an ancient method of food preservation; it’s how we used to preserve our vegetables through the winter. Fermented foods are naturally rich in beneficial bacteria, also called probiotics.
“As a Nutritionist I fully understood the value and importance of supporting one’s own colony of gut bacteria and the crucial role they play in both digestion and the immune system and so my love affair with fermented foods began.” – Hayley Milthorpe
In 2014 after realising there was a gap in the market in Ireland for live fermented foods, which support & enhance digestion, Hayley decided to launch a range of raw unpasteurised sauerkrauts. Sauerkraut is shredded cabbage mixed with sea salt and fermented in barrels for several months. It has a sour flavour and is an incredibly versatile condiment, which can be enjoyed with any meat, fish, cheese or veggie meal.
Live fermented foods is a growing trend, especially here in Ireland. There is so much talk about the health benefits of these foods, and more consumers are seeking them out.
The Cultured Food Company currently produce eight products, including five flavours of sauerkraut, a kimchi, and two beetroot products including a beet kvass. The thing that makes their products stand out is their unique flavours and the quality of the product, which is due to them producing in small batches and barrel fermenting over several months.