NZ's Traditionally Fermented Vegetables
MaKutchen Probiotic Fermented Vegetables
Our fermented vegetables are small-batched so you get the most probiotic benefit with every serving. We have taken our family’s background in produce and combined it with our family’s tried and tested recipes to offer Kiwis a delicious way to improve their gut health.
The most important ingredient we add is time. A healthy fermentation process requires patience, monitoring and the right environment to make sure the healthy probiotics in the food thrive.
We are continually working with our growers, production team and most importantly with you (our customers) to ensure we are delivering the most genuine traditionally fermented vegetables available in New Zealand.
Try MaKutchen Today – ‘Soul Food For Your Gut.’
Kiwi Garden Inspired (best seller)
Cabbage, Beetroot, Celery, Onion Garlic, Ginger, Himalayan Pink Salt.
Nice 'N' Spicy
Korean Kimchi Inspired
Cabbage, Carrot, Garlic, Ginger, Chilli, Onion, Celery, Radish, Coriander, Himalayan Pink Salt.
German Sauerkraut Inspired
Cabbage, Celery, Carrot, Caraway Seeds, Himalayan Pink Salt.
Cabbage, Pineapple, Leek, Celery, Carrot, Swede, Garlic, Ginger, Turmeric Root, Himalayan Pink Salt.
The Traditional Fermentation Business
Our product is made using age-old fermenting methods in traditional ceramic fermenting pots,. We only use the freshest local vegetables, some himalayan pink salt and the priceless ingredient of time. Nature then works to create a superbly delicious, nutritious food.
We source all produce locally. So when you eat MaKutchen you are supporting real local families.
Three generations are involved in the making of MaKutchen. It’s our gift to the families of NZ.
Ceramic pots are used to make every jar of Makutchen. We use no plastic or steel in the fermentation process.
We make our product regularly in small batches. To avoid the unhealthy additives usedin mass produced fermented products.