The ferments of our forebears are undergoing a revival and for good reason - the live biology in healthy active ferments are a natural part of our gut flora and actually help us to digest food. Good fellas to keep on board, especially after a few decades of relative absence! At Hapī we are constantly striving to grow our knowledge of this old culinary art. Kombucha, infused vinegar, kim chi, kraut, kifir, mustard, lemons, yoghurt, cheese...you name it we are doing it or planning to do it. In this section is a selection of the ferments we are not producing on a regular basis.