The Wild Fermentary

The Wild Fermentary mantra ‘Ka mua, ka muri - walking backwards into the future’ is apt for an endeavour that is reconnecting us with an age-old preservation method to keep us healthy in the fast-paced modern world.

Since establishing the business in 2017, Kelli-Jo Walker and the Clevedon-based fermentary have made sustainability the key ingredient for the multi-year, multi-Outstanding Food Producer Awards winner.

Real ingredients and the priority for The Wild Fermentary, ingredients are organic and fair trade options where possible and preservatives, artificial sweeteners, colours and flavours are avoided. Garden ingredients are selected for flavour and contribution to biodiversity. Products are packaged in glass with recyclable aluminium screw-top lids, which are non-leaching and fully recyclable. Eco-friendly cleaning products are used in The Fermentary and single-use plastic is avoided. 

Rainwater is collected as the primary water source, helping to conserve wastewater and support The Fermentary garden. A composting system integrates food and stable waste to produce compost used on the farm and in the garden. The land is being regenerated with native planting and permaculture principles guide decision-making.

The Wild Fermentary is a living-wage employer, offering flexible roles that support workforce re-entry. Staff are predominantly locals from around Clevedon, many with children at nearby schools, contributing to a strong community connection. A shared-lunch initiative fosters collaboration and provides a space to test new ideas, reinforcing a culture of inclusion and innovation.

Since 2017, The Wild Fermentary has been a regular at the Clevedon Farmers Market, where it was the first to introduce a full ‘zero waste’ stand and later a refillery. The business welcomes visitors to its ‘Soda Door’ and donates excess produce to the community. It also hosts a Matariki event, participates in the local Art Trail, and incorporates surplus produce from locals—such as the limes that inspired its Lime Cola.

The Wild Fermentary supports a range of community and fundraising initiatives, including Starship, Pink Ribbon, the NZ Fire Service, and Totara Hospice. It is committed to building a financially sustainable model that enables greater community contribution. The business has collaborated with Massey University’s microbiology team to support PhD research into water kefir and has worked with Garden-To-Table to introduce fermentation into schools.

To learn more, buy or visit The Wild Fermentary check out the website here.