Good food deserves better.

Our Story

I'm Canberk — a ferment freak. I grew up in Turkey, where everyone ferments. Every household has a jar of turşu somewhere. It's not a trend, it's just how food works. That instinct never left me.

What started as curiosity turned into research, then experiments, then obsession. Getting the brine right. Understanding what each vegetable needs. Learning when to leave things alone.

When my daughter was born, I decided to make it real — not just for me, but for her too. Something we might one day work on together. Her arrival became the beginning of the brand. You can find her in the blue jar.

Every week, I'm at New Covent Garden at 3am. No one else is there. I walk the stalls until I find the right carrot, the right cabbage, the right berry — not the closest option, the right one. The mission kitchen is right next door. I bring it all in and start.

Mission Kitchen is where food in London is actually happening — a hub for food startups from all over the world, people building something real in the same space. That energy matters. The R&D never stops. We're always testing, always adjusting, always open to what comes next.

Fermentation is one of the oldest things humans do to food. Long before refrigerators, before preservatives, before anything that comes in a packet with a shelf life printed on the side — there was salt, vegetables, and time. That's still all it takes. That's still all we use.

Canbo started with a simple conviction: that fermented food made properly, from real ingredients, is some of the most flavourful and honest food you can put on a table. Not because of what's added — but because of what isn't.

Every product begins with a place — a geography, a tradition, a set of flavours earned over centuries. Adana, Xalapa, Gyeongju. We take those seriously. The name on the jar is not decoration.

We work small-batch, because that's what the process demands. Every jar leaves us unpasteurised — still active, still alive. The fizz when you open it is not a flaw. It's the whole point.

The R&D never stops. Every batch teaches us something. We're always adjusting, always testing, always open to what fermentation wants to do next. Some of our best products started as accidents.