About a Boy

Our fermentation journey began over twenty years ago, inspired by our young son’s constantly wriggly and energetic nature. When a biomedical practitioner suggested testing his gut for worms, we complied—maybe he just needed a cleanse? The results came back clear, but the real diagnosis was far more alarming. At just four years old, they suggested he was one traumatic health event away from a complete system collapse. Doctors warned us that if this happened, he would likely be hurled deeply into the autism spectrum. His gut was in chaos—devoid of good bacteria and overrun with harmful strains.

  • Bacteria to the rescue

    To heal him, we were advised to ‘reseed’; a process that, much like preparing soil
    for planting, required restoring his gut before introducing beneficial bacteria. His system was so depleted that we needed more than just fermented foods; we had to source specific bacterial strains from deep in the digestive tract. But back then, these weren’t available in Australia, so we had to import them from Germany.

  • GAPS

    As a nurse (Jane) and a research scientist (Paul), we threw ourselves into learning everything we could about gut health. This was around 2009—a time when fermented foods were almost unheard of, and gluten-free options were scarce. We started with the GAPS diet to repair his gut, then transitioned to a wholefoods-based approach, eliminating inflammatory foods like gluten and dairy while focusing on fermented foods, slow-cooked meats, bone broths, and gut-loving prebiotics.

  • Sucess

    Six months later, we retested—and the transformation was incredible. He was a
    picture of health. We never looked back.

  • Foodies at heart

    As food lovers, we didn’t just embrace fermented foods for their benefits—we fell
    in love with their flavours. Seeing their impact on our family, we wanted more.
    We experimented with countless ferments, devoured every book we could find, which
    was a journey in itself. and kept a steady rotation of water kefir, kimchi, kombucha, pickles, and sauerkraut in our fridge. But one ferment kept capturing our attention—Beetroot KVASS.

  • Its a love story

    Everything we were reading about Beetroot KVASS convinced us we needed it in our diets. It had been used for centuries as a longevity tonic, a blood cleanser, a liver and kidney support, and even alongside cancer treatments. The science hadn’t fully caught up yet, but we now know it also supports gut health, cardiovascular function, blood sugar regulation, and athletic endurance and recovery.

  • Flavour driven

    Our first batch? Gloopy, glossy, salty and congealed - more medicinal than delicious, but we refused to give up. It took two years of trial and error before we finally made a Kvass that wasn’t just tolerable—it was delicious.

  • From passion to product

    Ten years later, we sell our Kvass across Australia, into Singapore, and we are
    currently looking to expand even further afield. What started as a mission to
    heal our son became something much bigger—a passion for fermentation and a
    commitment to sharing its power with the world.
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