Since the Pandemic, global interest in fermentation has been on the rise. This reconnection with culinary techniques of the ancient past has also found an expression in the emergence of craft fermentation brands on social media that teach the craft and sell their products in smaller boutiques.

Speceributik is one such curator of these small fermentation brands and exquisite produce. This little boutique on Amiralsgatan is easy to miss, but once you enter, you discover a fine collection of ferments from Berlin and Danish fermenteurs focusing on the likes of Gochugaru paste, Vietnamese fish sauce, Miso, soy sauce, Shio Koji and craft vinegars.

But, if the fermentation isn’t your thing, then they feature a broader selection of brilliant produce, carefully selected from the finest artisans around. Besides stocking fresh produce from Oliake, and other local farms, Speceri features pantry staples from heirloom wheat producers in Denmark, high-quality spices, specialty honey, milk and milk products from heritage cows and even a small selection of books to get you closer to your produce. 

Jesper and Katz founded this little paradise during the pandemic, and besides their fine collection of produce and research, they showcase their culinary background and own passion for fermentation with a daily lunch to eat there or takeaway. Jesper’s background as a chef, and Katz experience working in the fermentation subculture in Berlin has made this place the essential shop for delicately curated produce.