FERMARY

FERMARY was co-founded by Elena Deminska, who grew up in Eastern Europe where fermentation was simply how food was preserved and eaten, long before it became fashionable. After moving to London she spent more than a decade at Borough Market, learning from chefs and seeing how real food supply chains work. She began turning leftover vegetables into ferments, and the results quickly took off. In 2025, FERMARY became part of the S. Thorogood and Sons group and moved production into the railway arches at New Covent Garden Market.

Every ferment is 100% raw and unpasteurised, made in small batches and left alive with natural acidity, texture and depth. The range covers kimchis, krauts and fermented sauces, all designed with the professional kitchen in mind. They are versatile enough to finish a plate of grilled fish, cut through rich meat or anchor a plant-based dish.

FERMARY makes the most of seasonal British vegetables. Its cabbage is sourced through Rushton’s and S. Thorogood and Sons’ network of trusted British growers, with no imported cabbage, and production sits in the heart of the UK’s fresh produce trade, keeping the journey from grower to jar short. FERMARY is a female-led business.