THE CRAFTY PICKLE CO
While studying for master’s degrees in nutrition at the University of Aberdeen a mutual love for sharing jars of sauerkraut and in-depth chats about food over endless pints kindled the idea of The Crafty Pickle Co for Madi and Arthur. A trip to the Scottish West Coast fuelled by un-refrigerated jars of fermented goodies cemented the idea as a real possibility in their minds, that they could create a business combining their passions for nutrition, fermented foods, science and sustainability.
As nutritionists registered with the Association for Nutrition they're dedicated to sharing and promoting evidence-based nutrition science in ways that make it actually exciting to hear about. They both have backgrounds in microbiology so are keenly aware of the fascinating yet complicated world of microbes that transform raw ingredients into delicious ferments, are vital to life and make up more than half of the cells in our body.
The Crafty Pickle Co create tongue-tickling, small-batch fermented foods that add vibrancy and diversity to diets and in as resourceful and respectful way as possible so they can become a part of the solution to the food waste travesty we currently live in.
They craft raw, unpasteurised, naturally fermented vegan sauerkrauts, kimchi and piccalilli and allow sufficient time for the products to mature.
Crafted with LOVE, CURIOSITY & CULTURE.
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