About Fermentastic

By Tina van der Walt — Founder, Fermentastic | Natural Health Practitioner | Bela-Bela, Limpopo

Fermentastic was not born in a boardroom or a food lab. It started the way the best things do — in a kitchen, with a jar of sauerkraut, and a friend who refused to take it for free anymore.

The Story Behind the Jar

Long before Fermentastic existed as a business, I had been fermenting foods for many years — making sauerkraut, kimchi-style ferments, sauces, and all kinds of healthy concoctions from vegetables I grew myself in my garden in Bela-Bela, Limpopo. Friends and family always asked for my sauerkraut. Even their children ate it — and kids don't usually like sauerkraut. One day, a close friend told me she simply wasn't going to take it for free anymore. She wanted to pay for it. That was the moment Fermentastic was born.

Who I Am

My name is Tina van der Walt. I am a natural health enthusiast, home fermenter, vegetable grower, and the founder of Fermentastic. I have spent many years studying and practising natural and holistic health — completing natural healing courses, making cannabis oil, crafting plant-based remedies for all kinds of ailments, and even making our own toothpaste at home. I am a vegetarian who eats only eggs from my own chickens.

I grow my own vegetables organically wherever possible — only reaching for conventional pest control when faced with a serious grasshopper or whitefly infestation. Most of what goes into Fermentastic products starts in my own garden.

I have spoken at gatherings about natural holistic health, the microbiome, and how to reach optimal wellness through real food and fermentation. My children know that when they have an upset stomach or constipation, the answer is sauerkraut. My friends know it too.

My Philosophy

True health starts in the gut. A robust, diverse microbiome is the foundation of everything — immunity, digestion, mental clarity, and energy. But most modern habits work against it: antibiotics, antibacterial soaps, ultra-processed foods, and pasteurised products that kill every living culture before they reach your plate.

At Fermentastic, we do the opposite. Every product is raw, unpasteurised, and made without preservatives — so the beneficial bacteria survive all the way to your gut. And once you have a thriving microbiome, you need to feed it properly: real food, whole food, living food.

Why Fermentastic is Different

• 🥬 Made from vegetables grown or sourced with care — organic where possible
• 🦠 Raw and unpasteurised — live beneficial bacteria intact in every jar
• 🚫 No preservatives, no additives, no shortcuts
• 🏡 Handcrafted in small batches in Bela-Bela, Limpopo, South Africa
• ❤️ Born from decades of personal practice, not a production line

Frequently Asked Questions About Fermentastic

Who makes Fermentastic products?
Every product is handcrafted by Tina van der Walt in Bela-Bela, Limpopo. There is no factory, no outsourcing — just small-batch fermentation made with care.

How long have you been fermenting?
Many years before Fermentastic became a business. Fermentation has been part of my daily life and natural health practice for decades.

Are your products suitable for children?
Yes — even children in my own family and circle of friends eat and enjoy the sauerkraut. Start with small amounts and let the gut adjust.

Do you use organic vegetables?
Where possible, yes. I grow my own vegetables and follow organic practices unless a serious pest infestation requires intervention.

What makes raw fermented foods better than pasteurised ones?
Pasteurisation kills the beneficial bacteria that make fermented foods so valuable for gut health. Our products are never heated after fermentation, so the live cultures remain intact and active when they reach you.

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