Natural Artisanal Fermentation · Portugal
time
as an
ingredient
12+
months of maturing
regenerative farming
0
additives
Natural Artisanal Fermentation · Portugal
Never cooked with koji? Find out which one to choose →
"Our aim is to bring Portuguese consumers
living foods of greater nutritional and sensory quality"
We work at nature's pace, in small artisanal batches, with an unwavering focus on quality. We partner with small organic growers and build upcycling into our process to cut food waste.
Every product begins with a conversation with a farmer. Nothing goes into a Kin jar without being tasted first - and every batch undergoes rigorous microbiological analysis before it leaves our hands.
Koji uses grains and pulses as its energy source, releasing enzymes that raise nutritional bioavailability. More amino acids, more B vitamins, more life on the plate.
Umami isn't added - it's cultivated. Koji fermentation builds a depth of flavour no additive can replicate. It's the difference between a good dish and one you don't forget.
We shorten supply chains, make use of agricultural surplus and build upcycling into how we work. Fermenting is also an intelligent answer to food waste.
Mill & Bakery
Their barbela wheat bread, fermented with rice koji. It became our Barbela Wheat Bread Miso.
See the miso →
Craft beer
Kojo, Cochu and other beers fermented with koji. Two traditions that spent centuries in Portugal without crossing paths.
Artisan gelato
Amazake gelato. Fermented rice sweetens itself, with no need for added sugar.
The same jars that sit in these kitchens, in your cupboard.
New products, workshop dates and stories from Portuguese fermentation - straight to your inbox.
Subscribe →Hands-on fermentation sessions, guided tastings and meetings with growers. Follow us on social media for upcoming dates.
Restaurants, shops, chefs or creative projects - if you'd like to make something with Kin Ferments, talk to us.
info@kinferments.com →