Funky Ferments

Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health.

It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system, contributing to an overall sense of well-being.

Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, The Cultured Club fermentation advocate and author Dearbhla Reynolds encourages you to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.

At The Cultured Club, you can gather to ferment, to eat, to learn, to listen, to share in the many ways our gut health shapes our well being in a realaxed environment. From basic fermentation techniques with seasonal ingredients to research from experts and flavours from guest chefs, we bring you a programme that will educate, fill a jar and tickle your taste buds.  Imagine how your microbes will look a year from now as you join us through the seasons to get cultured. We promise to get you excited about this ancient skill and restore a sense of  vitality.

“Book of the Year 2016” John Mc Kenna

Fermented foods are good for you.

They are a power house of nutrition and probiotic goodness making health easy, affordable and delicious. Gathering to make and enjoy these foods together offers a genuine opportunity to connect with like minds.  Isolation is worse for our health than smoking or obesity. Sharing with each other and connecting is critical for our health and longevity.


‘This is the book I have been waiting for. It’s more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla’s words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You’ve done us all a great service by writing this book,’

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Dearbhla Reynolds is an expert in the art of making fermented and cultured foods and is at the forefront of its current revival. It was a natural evolution for Dearbhla Reynolds to step into the role of a fermentation revivalist: she is a cross between an old-school pharmacist (her father’s job) and a home economics teacher (her mother’s job).


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The Cultured Club is dedicated to reviving this lost tradition and bringing the control of our health into our own kitchens.
'Let food be thy medicine and thy medicine be food' is a hard philosophy to live by when we are so removed from the food we eat.

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