At the heart of Bia Cultures are co-founders Laura and Rory, a duo driven by a deep love for Irish produce and a passion for natural fermentation. Together, they’ve built a business rooted in tradition, sustainability, and community, specialising in raw, unpasteurised fermented foods made exclusively from seasonal Irish vegetables.

From their small-batch kitchen, Laura and Rory reimagine global favourites with a distinctly Irish twist. Take their Kimchi Rua, for example; a bold and flavourful nod to Korean kimchi, made instead with local ingredients like leeks, rutabaga, cabbage, carrots, and autumn-preserved apples, garlic, and onions. Or their version of the German classic, Sauerkraut, crafted from Irish cabbage and onions an ideal addition to your summer sandwich.  Every jar tells a story of place and season.

Their mission goes beyond delicious food. By sourcing local and organic vegetables wherever possible, and working closely with nearby farmers, Bia Cultures is helping to strengthen Ireland’s food sovereignty, support local economies, and reduce the carbon footprint of every batch.

Other offerings include the vibrant SauerBeet, made from Irish beetroot — a resilient root vegetable that thrives through the toughest winters, add to goat cheese toast, roast veg bowls, or grain salads - and Fermented Lemons, a personal favourite of maker, Laura’s, sourced from a small citrus farm in Sicily. While not Irish, these lemons are too special to resist, picked to order and bursting with bright, tangy character. Chop into couscous, tagines, salad dressings, or stir into yoghurt

Everything at Bia Cultures is alive, raw, and unpasteurised, handmade with care in small batches. The result is a line of ferments that not only honour ancient preservation techniques, but also celebrate the flavour, vitality, and resilience of local Irish produce.

Now available in-store and online. Shop the range today and taste the difference of raw, real food.