TEST KITCHEN
The rooftop kitchen is our platform to learn, test, and create.
It’s where ferments turn into tasting menus, experiments turn into dinners, and curiosity gets a seat at the table. Every menu is different. Every experiment, a step toward understanding ingredients more deeply.
About Us
Ground Up is first and foremost a fermentary, with a rooftop test kitchen that doubles as our lab. Most of our time is spent sourcing carefully, working closely with a strong network of farmers, and figuring out what each ingredient wants to become.
When we’re not fermenting, we’re cooking, curating, or buried in R&D. It’s all part of the same loop: learn, experiment, create, repeat.
Wild Food Ferments
Wild food is unpredictable, seasonal, and fragile. Working with OOO Farms, we’ve found ways to bring some of it into the city and into jars.
Our wild food ferments are leaf-based kimchis made in a way that’s uniquely ours , layered with in-house tamaris, strawberry vinegar, and a mix of smoked and fresh chillies. We play with rice starch in multiple versions to hold it all together.
The mission is simple: to preserve knowledge that’s been passed down through tribes and foragers, and to share flavours that don’t usually survive beyond the forest. Every jar is both ferment and record - of the land, the people, and the season it came from.
Kimchis
syrups
Pickles
Miso Shop
Our misos range from 3 weeks to 1.5 years old, each carrying its own flavour, texture, and personality. Some are light and sweet, others deep and robust.
They’re made to be versatile - spread on toast, stirred into soups, whisked into dressings, or worked into desserts. Everyday cooking, made better, one spoonful at a time.
White miso
medium miso
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Dark miso
Work With Us
At Ground Up, no two days look the same. Some are spent handling 80 kilos of wild greens, others taste-testing a miso that’s been sitting for a year.
If you’re curious, patient, and ready to get your hands dirty, you’ll fit right in. We’re always looking for people who care about food, knowledge, and the communities that keep both alive.
