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TERRA IGNIS

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TERRA IGNIS

Celebrating the land at our feet through the language of fermentation

11/12/2024

We got the recipe down.

Our most recent addition to an already innovative menu is this probiotic jelly.
The secret to keep it alive is to bring it to a light simmer for 30 seconds, pour and refrigerate.

If you like to see some action keep it in a sealed container and burp it to continue the fermentation.
Flavour: Blueberry & Pineapple w**d.

Available at terraignis.ie and

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05/12/2024

Our third hybrid scoby of the year comes from the introduction of kombucha cultures and wild yeast of our 30 month old ginger bug.

A tea of Ginger, Dandelion and Aloe Vera was the first to be fermented and aged to vinegar.

It’s all organically made and is now available at terraignis.ie and .

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03/12/2024

See all deals and combos available at terraignis.ie or at our stall for this holiday season, and let us send a probiotic gift to someone you care when you spend more than €50 with us until December 24th.

17/10/2024

COMPETITION TIME**

Would you stay at this Scoby hotel?

Follow , share and tag 2 friends to be in with a chance of winning a Jun mother as part of a kombucha brewing kit + free scoby health insurance for life.

28/09/2024

Guess the jello!

The first person to guess 2 ingredients in our first Kombucha Vegan Jello gets the first jar of batch no. 1!

21/09/2024

Our first hybrid scoby. Kombucha + Jun.

A beautifull mother and vinegar of Raspberry & Firew**d.
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03/08/2024

Terra Ignis Product Series
Garum

The last in our product series is one of our more innovative products, Garum.

Traditionally, Garum is an ancient fish sauce which was beloved by the Ancient Greeks and Romans.
As always, we’ve applied a modern twist to this classic and often misunderstood sauce.

On a basic level, Garums are a salty and umami heavy sauce, mostly due to the presence of an amino acid called glutamate. So taking this concept and using koji as an enzymatic replacement to breakdown the sugars and proteins, one of the main amino acids produced is the umami rich glutamate. This allows us to create complex, umami rich sauces which don’t rely on the use of fish guts for enzymatic breakdown.

This method of garum production allows us to stay true to our ethos using a host of wild ingredients.

Some of our favourites have featured honeysuckle, wild garlic, nettle seed and samphire to name a few.

Flavour profile - umami, uniquely rounded.

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27/07/2024

Terra Ignis Product Series
Classics

In the early days of Terra Ignis our offering never consisted of classic, well known ferments.

A conscious decision and one that changed after being asked for kimchi for the 100th time.
While we have always adored ferments like sauerkraut and kimchi, both in making and consuming, our ethos lay more in creation. It is at the core of what we do to develop an Irish fermentation culture, so heavily borrowing from cultures just didn’t fell right in the beginning.
What we came to understand is that familiarity is essential and trust in quality and effect must be earned.

We see classic ferments as somewhat of a gateway into the world of wild fermentation. As with all classic cuisines and drinks, there is a coloured history, the source of which forms the basis of everything that comes after.

So to have a wild fermentation company and not showcase these ferments became a difficult thing.
Now our classics are among some of your favourites.

📸: .ie

17/07/2024

Terra Ignis Product Series
Fermented Powders

One of our least favourite things about classic food production is the incredible level of waste that is produced and often mishandled.
As a business, it is important to have a game plan when it comes to any waste that may be produced as this is inevitable.

Fortunately for us, any food waste produced by fermentation is substantially more full of flavour and life than it first began.

This makes our by-products an incredibly versatile beginning for fermented powders. Take for example organic ginger which creates the base for our ginger bug.
Those little chucks of fermented ginger pack a powerful probiotic punch as well as being insanely flavoursome.
Some of this ginger gets added to honey to further ferment and some gets dehydrated to become our fermented ginger powder.

Put this alongside commercially produced ginger powder and there truly is no comparison.

Many other products become powders, several on purpose. Less as a way of controlling waste and more because they’re just so good as powders.
Among our favourites are kimchi salt and sauerkraut salt. Awesome on eggs, rice, salads and even popcorn.

All of our powders are dried at low enough temperatures to maintain the probiotic benefit which means that even the fruit and herbs from our fermented sodas can be powdered and added to a little sweet water to become a new soda.

The cycle really is never ending and it never compromises on quality or flavour.

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09/07/2024

Terra Ignis Product Series
Fermented Cordials

As a company, we have always been as zero waste as humanly possible.

While we can’t control the packaging we receive things in, from produce to bottles, we offset this by creatively using our food waste.
Luckily, food waste produced by fermentation is even tastier than it first began.
Our Fermented Cordials are a perfect representation of this.
We take fermented fruit and plants at their prime and combine them with one of our house produced wild vinegars to give you a living alternative to your store bought cordial.
Naturally aiding, avoiding the need for nasty powdered acids and rest for kids and adults alike. Mix with water, cocktails or desserts for a probiotic punch.

Flavour profile: Bright and Lively

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04/07/2024

Terra Ignis is 2 today!

We want to say a massive thank you to all of our customers old and new, producers and friends.
Without you, Terra Ignis quite simply wouldn’t exist.

Today, we are so incredibly grateful to all of you for your continued support and love for our funky little business.
Little did we know 2 years ago when we embarked on this journey that we’d cross paths with so many awesome humans, too many to mention! Love to you all!
What began as a 12 product experimental production of living products, has become a wide array of ever changing products.
To everyone who has tried our products or came to one of our workshops to learn with us, thank you for your trust.
Much has changed in 2 years and to say we’re excited for the next chapter would be an understatement.

Lastly, to all of the small batch producers across the land, we see you and we salute you. It’s not an easy landscape when ethical production is at the core of what you do. You all inspire us!

Also, stop by the for a free probiotic shot or get free shipping on orders over €50 during this weekend at terraignis.ie.

📸 : .ie

25/06/2024

Terra Ignis Product Series

#5 Wild Fermented Soda

One of the very first products we produced and by far our best seller over the past 2 years.

While we have a love and respect for the kombuchas and kefirs of the world, there is something truly special about the diversity of wild fermented sodas.
Each batch and combination so very unique and alive.

There’s a whole host of ways to produce wild sodas from a truly spontaneous fermentation to a wild yeast collection used as a starter. Each ingredient lending it’s own host of yeast and bacteria for a diverse offering of live liquids. Each choice made impacting colour, flavour and activity.

2 years in, we’ve done over 60 different flavour combinations but the story always features a fruit and a plant. Sometimes, flowers, sometimes leaves, the flavour combinations rely on natures offering and change as frequently as our landscape.

It’s often hard to say goodbye to our favourite combos but this is a lesson in seasonality and the cycles of nature that are more prominent in our fermented sodas than anywhere else.
This time of year is especially exciting as some of our favourite soda plants fill the country air from honeysuckle and tilia to the fresh new growth that signifies the beginning of pineapplew**d season.

A never ending rotation which truly celebrates the Irish landscape in a bottle.

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Address

Unit 3, The English Market, Grand Parade
Cork
T12R6HW

Telephone

+353862559927

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