Premium Kombucha, Turmeric & Fermented Foods

Official stamp in green, the centre reads "expect a premium brew", the outside edges of the stamp read in a circle "live probiotics, organic acids, enzymes, antioxidants and chef-inspired flavours"


There's not many people who don't love food for it's flavour, texture or crunch.  What we eat affects how we feel, both physiologically and emotionally.  Crunch, cream, tang - all so satisfying.  Food is really, really GOOD.
Food is nutritionally essential - "Let food be thy medicine, and medicine be thy food" (doth say Hippocrates, who knew it all long ago). What you eat feeds your body and changes your cells.  Food provides our essential nutrients, vitamins, amino acids, antioxidants and live beneficial microbes essential for gut health.  Some foods are better at doing this than others.  


Those are the foods we specialise in - functional, nutrient dense and delicous foods.  We select functional foods (foods that provide health benefits beyond the provision of essential nutrients), like Green Tea, Turmeric, Garlic, Ginger and Vinegar.  Then we apply the principles of traditional fermentation to each of these, to create foods that are rich in live microbes - probiotics and beneficial yeasts.  People of all cultures have been fermenting foods for thousands of years - there is not a single cuisine in the world that doesn't include a naturally fermented cultural delight.  Our human digestive systems are designed and ready for foods that are filled with healthy, live bacteria and yeasts.  In fact, our immune health relies on the health of our internal gut microbes.  It makes sense to eat healthy live foods, created safely by trusted sources.
K4 Cultured Turmeric Paste with marscapone cheese and cracked pepper, looking delectable.


Our business is about making the best quality, live-probiotic and authentically delicious fermented foods.  The K4 range is created from live healthy probiotics, and contain no preservatives, additives, thickeners or stabilisers.  We don't take shortcuts, we don't speed up the process of fermentation, and we don't create dilutions.  Importantly, we don't pasteurise, which means that every bottle and jar will be packed with all the beneficial life that you expect from a premium brew. 

Safety and science are important to us.  We combine the latest science with traditional equipment, and we follow our in-house custom Food Control Plan because food safety is key when creating unpasteurised probiotic foods. 

K4 ferments are made just like our Scandinavian great-grandparents would have done.  We take simple ingredients, we handle them naturally, and ferment premium-quality brews that are good for you.


We know how hard it can be to live with autoimmune disease, digestive problems or any kind of medically required dietary restrictions. That’s why we provide everyone with live probiotic foods and invigorating ideas on how to incorporate good foods into everyday cooking. Whether you’re looking to entertain AIP (Auto-immune Protocol) style, make a protein-rich packed lunch or just fancy a good old-fashioned gluten-free baking session, our recipes provide inspiration on how to make delicious food that looks after you from the inside out. 


K4 Kombucha and Cultured Foods are made today in the Bay of Islands by Kaye, Freddy and Chef Pete.  We ship to everywhere in New Zealand, we send regular subscriptions to your door, and you can find us in selected stockists across the North Island.


K4 Cultured Foods resulted from a lifestyle change in response to a significant health condition experienced by one of the K4 founders.  Kaye’s autoimmune disease caused many problems and discomforts; she wasn't happy or healthy, and something had to be done. After researching and implementing the Autoimmune Protocol (AIP) lifestyle, Kaye found that she could control more than 80% of her chronic symptoms, and was able to regain much of her quality of life. 
A big part of the changes in her lifestyle included the incorporation of live fermented foods into her daily diet.  Kaye loved the process of fermentation, especially being able to blend her professional biology expertise with her love for food. With microbiological tweaks to her Kombucha brewing and fermentation processes, and a refreshing take on flavour, Kaye was inundated with requests for Kombucha and sauerkraut. Inspired by the support of chef friends and mentors, K4 was born at The Old Packhouse Market in Kerikeri in early 2016.
A woman being served K4 Kombucha at the bar in the K4 Brewery  

Official MPI Approved Stamp - Custom Food Control Plan - Registration Number MPI 000729/1