Spoonful of Goodness began with a deep love of real food, a curiosity
for better health, and a fascination with the quiet magic of fermentation.

My journey into fermenting started with sourdough.

The moment I pulled that first crackly, golden loaf from the oven, I was completely hooked. From there, I turned my attention to sauerkraut, although it wasn’t exactly love at first bite. A recipe had me fermenting cabbage for just three days, and the result tasted like salty, soggy cabbage. The jar was banished to the back of the fridge. Months later, I found it again… and everything had changed. It had become tangy, complex and vibrant. That accidental discovery opened the door to the incredible world of lacto-fermentation. One of the first things I learned? Fermentation takes time. Today, we ferment all our vegetables for 4–6 weeks to build the depth, flavour and probiotic richness we love.

In 2012, our young family moved to Denmark on the south coast of Western Australia. Surrounded by beautiful produce and inspired by the growers who nurtured it, we began dreaming of a small food business
grounded in flavour, community, and slow-crafted traditions.