Start the New Year with Superfood Ferments from Bath Culture House

As a new year begins, many of us naturally start to reflect on how we eat, how we feel, and how we want to nourish ourselves in the months ahead. Here at Johns of Instow and Appledore, January isn’t about strict resolutions or cutting out foods we love. Instead, it’s about adding in — more flavour, more nourishment, and more foods that genuinely make us feel good.

One of our favourite ways to do that is by incorporating superfood ferments into everyday meals, and that’s exactly why we’re proud to stock Bath Culture House in our stores. Their kimchi, sauerkraut and seaweed sauerkraut are not only vibrant and full of flavour, but also packed with gut-loving benefits that fit beautifully into a balanced, healthy way of eating.

Why Fermented Foods Feel So Right at This Time of Year

After the indulgence of Christmas, many people are drawn to foods that feel lighter, fresher and more supportive of digestion. Fermented foods like kimchi and sauerkraut have been eaten for centuries across cultures, not as trends, but as everyday staples — valued for both flavour and function.

Fermentation is a natural process where beneficial bacteria break down sugars in vegetables, creating lactic acid and preserving the food. The result is something quite special: vegetables that are easier to digest, richer in flavour, and full of live cultures that support the gut microbiome.

For us, this makes ferments an ideal addition to weekly meal planning, especially at the start of the year when people are thinking about energy levels, immunity and overall wellbeing.

Who Are Bath Culture House?

Bath Culture House is a family-run producer based in Somerset, founded in 2016 by Lucie and Michael Cousins. What started as small-scale fermentation in a home kitchen has grown into a much-loved producer supplying independent food shops across the South West — while still staying true to their original values.

Their ferments are:

• Handmade in small batches
• Raw and unpasteurised
• Vegan, gluten-free and naturally fermented
• Made with carefully sourced vegetables and seasonings

This commitment to traditional methods is exactly why we love working with them. Keeping their products raw and unpasteurised means the live cultures are preserved, something that’s often lost in mass-produced alternatives.

The Superfood Benefits of Kimchi and Sauerkraut

When we talk about “superfoods”, we don’t mean miracle cures or fads. We mean foods that are nutrient-dense, functional and easy to include in everyday life — and kimchi and sauerkraut tick all those boxes.

Supporting Gut Health

At the heart of fermented vegetables are probiotics — beneficial bacteria that help maintain a balanced gut microbiome. A healthy gut plays a role in:

• Digestion and nutrient absorption
• Immune system support
• Energy levels
• Overall wellbeing

Adding a small serving of fermented vegetables to meals a few times a week is an easy way to support gut health without overhauling your diet.

Naturally Nutrient-Rich

Kimchi and sauerkraut are made from vegetables that are already rich in vitamins and minerals. Fermentation enhances this by improving bioavailability, meaning your body can absorb and use nutrients more easily.

These ferments naturally contain:

• Vitamin C for immune support
• Vitamin K for normal blood clotting and bone health
• B vitamins that support energy metabolism
• Dietary fibre to feed beneficial gut bacteria

Seaweed Sauerkraut: A Land-and-Sea Superfood

One of the standout products we stock is Bath Culture House’s seaweed sauerkraut. This takes traditional white cabbage sauerkraut and elevates it with the addition of organic seaweeds such as nori and dulse.

Seaweed has long been valued in coastal diets — and for good reason. It’s naturally rich in:

• Iodine, which supports normal thyroid function
• Iron, calcium and magnesium
• Unique plant compounds found only in marine vegetables

When combined with fermentation, seaweed sauerkraut becomes a truly nutrient-dense food that connects beautifully with our coastal roots here in Instow and Appledore.

Taste Before You Buy: Sampling in Store

One of the things we love most about stocking Bath Culture House is being able to offer samples in store. Fermented foods can be new to some people, and tasting them first makes all the difference.

Sampling allows you to:

• Experience the fresh, tangy flavours
• Discover which ferment suits your palate
• Learn how to use them at home

Our team is always happy to chat about flavours, health benefits and serving ideas. Once you’ve found your favourite, you can take a jar home and start building it into your weekly meals.

Making Ferments Part of Your Weekly Meal Plan

Healthy eating doesn’t have to be complicated. Adding ferments into your routine is as simple as treating them like a condiment — a spoonful here and there to lift meals nutritionally and flavour-wise.

Here are some of our favourite ways to use Bath Culture House ferments throughout the week:

Easy Recipe & Serving Ideas

Kimchi Fried Rice
A brilliant way to use leftovers. Stir-fry cooked rice with vegetables, a splash of soy sauce or tamari, then fold in kimchi at the end for warmth, spice and depth.

Seaweed Sauerkraut Salad Bowl
Pair seaweed sauerkraut with mixed leaves, roasted sweet potato, avocado, seeds and a sesame dressing for a nourishing lunch.

Classic Sauerkraut Side
Serve traditional sauerkraut alongside sausages, roasted vegetables or plant-based alternatives for a tangy contrast.

Wraps, Tacos & Grain Bowls
Add kimchi or sauerkraut to wraps, tacos or grain bowls to bring crunch and acidity that balances richer ingredients.

Breakfast Boost
A small spoonful of sauerkraut alongside eggs or avocado toast is a surprisingly delicious way to start the day.

By planning one or two meals a week that include fermented vegetables, you’re gently introducing superfoods into your routine without it feeling like a chore.

Why We Recommend Bath Culture House

At Johns of Instow and Appledore, we choose products that align with our values: quality, flavour, craftsmanship and nourishment. Bath Culture House ferments stand out because they are:

• Made using traditional fermentation methods
• Full of live cultures
• Naturally flavourful, not overpowering
• Accessible and easy to use every day

They’re foods that work just as well for seasoned ferment lovers as they do for those just starting their gut-health journey.

A Simple, Nourishing Start to the Year

The start of a new year is the perfect time to reset gently, focus on foods that support how you want to feel, and rediscover the joy of eating well. For us, that means embracing ingredients that are time-tested, nourishing and full of flavour.

By adding Bath Culture House kimchi, sauerkraut or seaweed sauerkraut to your shopping basket, you’re choosing foods that support gut health, bring excitement to meals, and fit effortlessly into weekly meal plans.

Pop into Johns of Instow or Appledore to sample the range, chat with our team, and take home a jar or two. It’s a simple, delicious step towards healthier eating — and one we truly believe in.

Like what you’ve read? Here are some of the recipes mentioned above in full detail;

1. Kimchi & Veggie Fried Rice (Gut-Friendly Weeknight Comfort)

A warming, satisfying dish that makes brilliant use of leftovers while adding a probiotic boost. Adding kimchi at the end keeps its flavour bright and its benefits intact.

Serves: 2–3

Time: 20 minutes

Ingredients

• 2 cups cooked rice (cold, day-old works best)
• 2–3 tbsp Bath Culture House Kimchi, chopped
• 1 tbsp kimchi liquid (optional, for extra depth)
• 1 tbsp vegetable or sesame oil
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 cup greens (spring greens, kale or spinach)
• 2 eggs (optional) or crumbled tofu
• 1–2 tbsp soy sauce or tamari
• 1 tsp sesame oil
• Spring onions & sesame seeds, to serve

Method

1. Heat the oil in a large frying pan or wok over a medium-high heat.
2. Add the onion and carrot and sauté for 3–4 minutes until softened.
3. Push vegetables to one side and scramble the eggs in the pan (or add tofu).
4. Add the rice and stir-fry until hot and lightly crisped.
5. Stir through soy sauce and sesame oil.
6. Remove from the heat and gently fold in the kimchi and kimchi liquid.
7. Serve topped with spring onions and sesame seeds.

Why It Works

Kimchi adds heat, tang and umami while supporting digestion — perfect comfort food that still feels nourishing.

2. Seaweed Sauerkraut Nourish Bowl (Land Meets Sea)

This vibrant bowl celebrates the mineral richness of seaweed sauerkraut and works beautifully for lunch or a light dinner.

Serves: 2

Time: 30 minutes

Ingredients

• ½ cup Bath Culture House Seaweed Sauerkraut
• 1 cup cooked quinoa or brown rice
• 1 large sweet potato, cubed
• 1 avocado, sliced
• 1 cup mixed greens
• Olive oil, salt & pepper

Sesame Dressing

• 1 tbsp tahini
• 1 tbsp sesame oil
• Juice of ½ lemon
• 1 tsp honey or maple syrup
• Splash of water to loosen

Method

1. Roast the sweet potato with olive oil, salt and pepper at 200°C for 25 minutes.

2. Cook quinoa or rice according to packet instructions.

3. Whisk all dressing ingredients until smooth.

4. Build bowls with grains, roasted sweet potato and greens.

5. Add seaweed sauerkraut last, keeping it raw.

6. Drizzle with dressing and top with avocado slices.

Why It Works

The fermented cabbage and seaweed add crunch, saltiness and minerals, balancing the sweetness of roasted veg and creamy dressing.

3. Classic Hot Dog with Sauerkraut & Mustard (Elevated Comfort Food)

A simple classic made better with properly fermented sauerkraut.

Serves: 2

Time: 15 minutes

Ingredients

• 2 good-quality sausages or plant-based alternatives
• 2 soft rolls or brioche buns
• ½ cup Bath Culture House Sauerkraut
• Dijon or wholegrain mustard
• Optional extras: caramelised onions, pickles

Method

1. Cook sausages according to preference (grilled or pan-fried).

2. Warm the buns lightly.

3. Place sausages in buns and top generously with sauerkraut.

4. Add mustard and any extras you love.

Why It Works

The acidity and crunch of raw sauerkraut cuts through richness and aids digestion — proof that fermented foods belong in everyday comfort meals.

4. Kimchi, Cheese & Toasted Sourdough Melt

A deli-style toasted sandwich that balances spice, creaminess and crunch.

Serves: 2

Time: 15 minutes

Ingredients

• 4 slices sourdough bread
• 4–5 tbsp Bath Culture House Kimchi, drained slightly
• 100g grated cheese (cheddar, mozzarella or a mix)
• Butter or olive oil

Method

1. Heat a frying pan over medium heat.

2. Butter one side of each bread slice.

3. Layer cheese and kimchi between unbuttered sides of bread.

4. Toast slowly, pressing gently, until golden and cheese is melted.

5. Remove from heat and rest for a minute before slicing.

Why It Works

The richness of melted cheese softens the spice of kimchi while keeping all the bold, fermented flavour.