The award-winning fermented food brand sells unpasteurised, live ferments made with only natural ingredients that “make healthy eating delicious”. 
Its founder, Nicola Peters, started selling from a stall in London markets and the brand has since grown with listings on Ocado, in Whole Foods Market, Planet Organic and many independent stores across the UK. 

“Fermented foods have played a big part in my own health journey, and I'm delighted that our biggest listing to-date will result in many more people incorporating fermented foods into their diet.”

Two SKUs are available in 183 Sainsbury's stores from 9th April:
•    The Cultured Collective Fennel, Apple and Dill Sauerkraut (RSP: £4.50/235g)
•    The Cultured Collective Original Kimchi (RSP: £4.75/250g) 
The listing marks an expansion of the rapidly growing fresh ferments category and comes hot on the heels of the establishment of full Kefir bays in retail and a growing interest in fermentation's role in supporting gut health. 
Nicola believes that there is “massive potential” for further growth in the category. “People always tell us they picked us up for the health benefits but kept buying us because of the taste. As awareness of the importance of gut health grows and tools like Zoe's new Processed Food Risk Scale help people assess the health risks of processed foods and UPFs, there will be many more people picking up ferments.”
www.theculturedcollective.co.uk
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Notes to Editors
The Cultured Collective was founded in 2016 by Nicola Peters.  Their range of award-winning live, unpasteurised, fermented kimchi and sauerkraut use only the finest ingredients, traditional processing methods and authentic recipes to produce products that are both healthy and delicious.  
Simon Day joined The Cultured Collective as Co-founder in 2022.