About Zambur Ferments
Deeply Rooted in Culture and Tradition
Zambur Ferments began long before it had a name.
Founder Zakinah was born in Afghanistan, raised in Iran, and now calls Kent home. She carries with her the flavours, traditions, and memories of generations before her.
She remembers opening her grandmother’s spice cupboard, where the fragrance of cardamom and rose filled the air. She remembers the scent of vinegar as vegetables slowly transformed into pickles, her mother simmering pots of tomato sauce each summer, climbing fruit trees to gather fruit, making fruit leather beneath the sun, and watching whey slowly drip through cheesecloth to become homemade feta.
These weren’t simply childhood memories they were lessons in patience, seasonality, and the quiet magic of transformation. Those early experiences planted the seed for what would become Zambur Ferments.
Bold Ferments. Honest Ingredients.
At Zambur, we honour those traditions by doing things the slow way. There are no shortcuts, no ultra-processing, and nothing unnecessary. Every jar and bottle is naturally fermented, raw, unpasteurised, and full of life. Wherever possible, we source seasonal produce from local growers, allowing nature and time to do the work.
Powered by Passion & Precision
Zambur is led by Zakinah, whose creativity and cultural heritage inspire every recipe. Alongside her is Nathan, a professional brewer and engineer whose technical expertise ensures every batch of is brewed and fermented with consistency.
Together, they blend generations of traditional knowledge with modern fermentation techniques to create products that are as nourishing as they are full of flavour.
A Ferment for Everyone
Whether you’re discovering fermentation for the first time or it’s already part of your daily routine, Zambur is here to make it simple, delicious, and accessible. We believe that small rituals a glass of kombucha, a spoonful of kraut, a side of kimchi can have a lasting impact on how you feel.
Start Small. Feel the Difference.
Zambur is more than a fermented food brand. It’s a celebration of heritage, craftsmanship, and the belief that good food should nourish both body and soul.
