Area 01
Fermented drinks
Kombucha, water and milk kefir, vinegars, sodas and cultured drinks — from flavor and acidity to scoby health and stability.
Fermentation lab & consultancy
From your first jar to your first batch sold.
Workshops and consulting for people who've outgrown fermenting as a hobby.
2005
Producing ferments
2
Areas, in depth
1
Our own model, measured
6
Ferments with their own spec
The lab
From a factory to a method.
Zymolab was born in 2024, but it didn't start then. It started twenty years earlier, in an organic kombucha factory in the south that has been producing without interruption since 2005 — and where some of us still have our hands in the work.
Between "mine turns out well" and "I make a living from this" there's a stretch almost nobody has written down. We saw it in the workshops — with bakers, with brewers, with people fermenting in their kitchen — and the same scene kept appearing: someone who already ferments well, who's being asked for bottles, and who doesn't know what it takes to do it for real.
Zymolab is what we do with that. And Fermenty, for those still one step earlier.
What we believe
Trust the sourness, not the clock. Taste, smell and sight before the numbers — and the numbers after, to know why.
How we work
A small team with our hands in the brine. What we teach, we do ourselves every day.
Why you don't see names here
We work with producers who compete with each other. We'd rather the method be what gets judged.
What we know
Two areas, in depth.
We don't claim every ferment. We specialize in the two that most reward patience.
What we do
Workshops and consulting.
Two ways to put twenty years of fermentation to work — learn it yourself, or build it with us.
Workshops
Hands-on sessions in small groups for makers, restaurant teams and product teams — in your kitchen or ours.
- Fundamentals: your first clean sauerkraut and kombucha
- Drinks intensives: kefir, vinegars and cultured sodas
- Day sessions for kitchens and production teams
- Diagnostic clinics for a line already running
Consulting for businesses
Senior, hands-on advisory for food & beverage businesses bringing a ferment to market or scaling one.
- Product and recipe R&D
- Process design and scale-up
- Quality, consistency and food safety
- Shelf life, packaging and sensory analysis
What a project looks like
Taste, measure, dial in, hand over.
01
Taste & assess
We make and taste your ferment, and find where it drifts.
02
Design the method
A repeatable recipe and process, built for your team.
04
Hand over
Your team trained, documented and measuring it in Fermenty.
Our product
We make Fermenty.
Our method, in the pocket of everyone who ferments. Part of the calculation is open and free to try without signing up: there's one Afinador — a fermentation tuner — per ferment, and they grow as we measure.
Let's talk
Let's culture something good.
Tell us what you're making — or what you'd like to learn. We reply to every serious enquiry.
Email hola@zymolab.es
Studio Cádiz, Andalusia