We’re Rob and Lauren. We’ve been fermenting and pickling at home for over ten years, just for ourselves, because we love it. Now we’re turning that hobby into Pickled Revolution.

Fermenting has always been our thing. What’s new is turning it into a food business: learning food safety, running a small operation, and selling to people who aren’t us. That’s a risk, and it’s also the point. We’d rather show the real process than pretend we’ve always known what we’re doing.

Four products so far: two pickled Brussels sprouts for Christmas, and a kimchi and a kraut we make year-round. All fermented properly, all small-batch, all started in a kitchen near Amersham.

We’re building this alongside day jobs, market by market, jar by jar. Follow along on TikTok @sproutchi.uk and Instagram @sproutchi.uk if you want to see it happen.