Eaten Alive is the product of two chefs who bonded over shared passions of food, travel and fermentation.

After their fermented products, ranging from Kimchi and sauerkraut, to chillies, were snapped up by a restaurant, the founders wanted to introduce their products to a wider audience.

From then on, their mission bring these fermented pickles out of relative obscurity and onto the plates of consumers at home, as well as in professional kitchens.