Lacto-Fermented Pickles
A pickled cucumber discovered in the Tigris Valley, dating back to 2030 BC, is the oldest evidence of fermented pickles, which are estimated to have emerged in Mesopotamia around 2400 BC. Fermented pickles have continued to be developed by different civilizations for thousands of years, due to their high nutritional value and long shelf life.
Lacto-Fermented Ayran
Also known as Doogh in Persian, lacto-fermented ayran is known to have originated in Ancient Persia. Described as ‘medicinal milk’ in Ibn-i Sina’s Kitab El Kanun Fi’t-Tıb, this beverage is today an important part of Central Asian and Middle Eastern gastronomic cultures.
Water Kefir
It was revealed that the oldest water kefir recipes found in Mexico, the Caucasus and France included kefir grains specific to the regions. Prepared with an endemic cactus species in Mexico and with ginger-beer grains in the Caucasus, the beverage offers an important alternative to dairy products in the modern day.
Kvass
Thought to be the early form of beer and found in the written records of ancient Egypt, kvass has increased its popularity from the Middle Ages to the present, becoming one of the most consumed beverages in Eastern Europe.
Kombucha
Thought to have a history of thousands of years, kombucha emerged in southeastern China, and its origins has been the subject of legends. The recipe, which spread to the world from the Qin Dynasty, was referred to as the 'Immortality Tea' in records kept in 221 BC.
Sekanjabin
Carried from the ancient Persian civilization to the present day, oxymel was used by great physicians such as Hippocrates, Galen and Ibn-i Sina in the treatment of various diseases, and found a place in the works of Mevlana.
Our fermented products carry on this tradition, which began with the fermentation of grains and wild plants in Göbekli Tepe and was nourished by the cultures of many civilizations such as the Sumerians, Assyrians, Babylonians, Hittites, Arameans, Armenians and Persians.
An Age-Old Technique
Join us on our journey to revive our region's historical contribution to age-old fermentation technique.
Beyond being a cultural legacy of thousands of years, fermented foods offer major health benefits. In our fermentation room we use local and in-season ingredients each with a story of Şanlıurfa, where everything began.