At Pickled, we place immense value on food. We position ourselves as advocates for whole foods, passionately supporting access to good quality kai.

The name "Pickled" conjures images of preservation through brine or vinegar, a method that has stood the test of time.

The term pickle comes from the Dutch word "pekel," meaning brine. This preservation technique dates back thousands of years, as early as 2030 BC, when cucumbers were pickled in the Tigris Valley of India.

Historically, preserving food was essential for accessing nutrition during colder months when fresh produce was scarce.

This method not only extended the shelf life of food but also improved its digestibility and nutrient value, thanks to the probiotic qualities of spoilage-preventing bacteria. These bacteria enhance the bioavailability of nutrients, making preserved foods even more beneficial.

Ironically, we've found ourselves in a modern-day pickle.

Our current food supply is heavily processed, often packaged in plastic; and significantly less nutrient dense as a result of focussing on quantity over quality and extending shelf-life.

We've become reliant on these processed and packaged foods, driven by necessity and convenience.

Food also makes up more than half of all general household waste.

At Pickled, we are committed to reversing this trend. We advocate for food that is less processed, more nutritious, and grown sustainably.

We believe in supporting local farmers and growers who align with nature's principles, ensuring a healthy us, a healthy environment, and a robust local food economy.

We also advocate for using what are considered inedible scraps to their fullest potential.

These scraps don't belong in landfills. Through the art of 'Bokashi or pickling', all food scraps can be used to improve soil health. This soil can then grow food that is healthier and more nutrient-dense.

Given the energy and time required to produce high-quality food, and the expense of food itself, it makes sense to repurpose food scraps into the soil. At Pickled, we harness the power of pickling food scraps to transform food scraps into valuable resources for enriching soil.

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