Fermented Foods

Kimchi

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Traditional cabbage kimchi

Radish kimchi (kkakdugi)

Vegan kimchi (no fish sauce)

White kimchi (mild — no chilli)

Sauerkraut

Header product — groups varieties.

Classic sauerkraut

Caraway sauerkraut

Red cabbage sauerkraut

Kefir

Header product — groups varieties.

Milk kefir (plain)

Milk kefir (flavoured)

Water kefir (plain)

Water kefir (flavoured)

Kombucha

Header product — groups varieties.

Original kombucha

Ginger kombucha

Lemon kombucha

Berry kombucha

Fermented hot sauces

Header product — groups varieties.

Fermented chilli sauce

Fermented jalapeno sauce

Fermented sriracha-style

Fermented vegetables

Header product — groups varieties.

Fermented garlic

Fermented carrots

Fermented dill pickles

Fermented beets

Napa / wombok cabbage

For kimchi.

White cabbage

For sauerkraut.

Red cabbage

Daikon radish

For kimchi.

Korean chilli flakes (gochugaru)

Fish sauce

Fish allergen — must be declared on all products containing fish sauce.

Salted shrimp

Shellfish allergen — must be declared.

Garlic

Ginger

Spring onions

Salt (non-iodised)

Iodine inhibits fermentation — must use non-iodised salt.

Caraway seeds

Fresh chillies (various)

Carrots

Beetroot

Dill

Fresh milk

For milk kefir.

Milk kefir grains

Living culture — feed regularly with fresh milk.

Water kefir grains

Living culture — feed regularly with sugar water.

SCOBY (Symbiotic Culture of Bacteria and Yeast)

For kombucha — keep healthy and well-fed.

Black tea / green tea

For kombucha.

Sugar

For kombucha and water kefir fermentation.

Fruit and flavourings

For second ferment — ginger, lemon, berries.

Large fermentation crocks / vessels

Ceramic or glass — wide mouth for easy access.

Fermentation weights

To keep vegetables fully submerged — essential for safe fermentation.

Airlock lids / Fido jars

pH meter

For testing finished product — must achieve safe acidity before selling.

Refractometer

For measuring sugar levels in kombucha — Brix reading.

Thermometer

Bottling equipment

For kombucha and kefir.

Refrigerated display / cold storage

Live ferments must be kept cold to slow fermentation at market.

Display stands and boards

Trestle tables

Gazebo/marquee

Cash float/till

Market stall setup / fermented foods stall

Glass jars (various sizes)

For kimchi, sauerkraut, and fermented vegetables.

Lids and seals (burp lids for active ferments)

Active ferments produce CO2 — use burp lids or check and release pressure regularly.

Glass bottles

For kombucha and kefir.

Bottle caps / swing tops

Labels (live culture warning, refrigerate after opening, best before)

Must include live culture warning and storage instructions.

Ingredient and allergen labels

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

pH compliance

Fermented vegetables must achieve safe acidity. Kimchi and sauerkraut rely on lactic acid fermentation — typically pH 3.5-4.5 when finished. Test before selling.

Live culture labelling compliance

Products contain live cultures — must label as such. Kombucha and kefir continue to ferment after packaging — pressure build-up warning required on labels.

Allergen labelling compliance

Fish sauce in traditional kimchi — fish allergen must be declared. Shellfish in salted shrimp. Dairy in milk kefir.

Alcohol content compliance

Kombucha can contain trace alcohol from fermentation — typically below 0.5% but can exceed this with extended fermentation. Must test and label if above 0.5% — liquor licence required above this threshold.

Accurate labelling compliance

Ingredients, allergens, best before, net weight, producer details, and refrigerate after opening — all mandatory.

Home kitchen registration

If making from home — must be registered with local council and inspected.

Market stall fee

Fuel — travel