About

Red Earth Ferments is run by Rose Whitehouse, who has been fermenting food for over a decade in order to heal and improve her gut health after a diagnosis of Coeliac Disease.  Originally from New Zealand, Rose completed a Masters Degree in Auckland focusing on the experiences of newly diagnosed Coeliacs.

Although she initially started her fermenting journey to make positive choices for her own wellbeing, she’s also found that fermenting food helped to draw attention to the food chain.  She believes fermenting connects us and draws attention to the life that is in/on food. This also helps us consider where food comes from. 

Rose produces kimchi and sauerkraut from her production kitchen based at Shillingford Organics, just out of Exeter. Red Earth’s ferments are made by hand in small batches, with the vegetables being sourced as locally as possible – often just down the Lane, and delivered to her door the day it’s been harvested! Batches adjust in flavour and ingredients according to the seasons. Rose runs workshops around Devon and often directly on the farm. She believes ‘field to fork’ experience helps people draw a deeper understanding of our food chain and local food sources.