Artisanal Ferments · Portugal
time
time
as an
ingredient
12+
months of maturing
100%
Portuguese ingredients
0
additives
"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.
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 →