Upcycling Vadasz brine to create gut shots and cheeze

Fermented food is a great part of a healthy and nutritious diet. It’s rich in probiotics (beneficial bacteria) which support gut health, enhance digestion, boost immunity, and potentially aid in weight management and mental wellbeing.

Our NPD team has been working hard to expand the use of naturally fermented products into new categories, and in doing so, we’ve found a great use for a material that would otherwise go to waste. Palace Culture Kimcheeze uses the excess brine from the Vadasz Kimchi process to ferment cashew nuts and coconut milk into a wonderfully unique cheeze worthy of a place on any cheeseboard. Similarly, the brine has also been used in the Kimchi Shot.

These innovative new products are not only helping to contribute to the gut health of the nation, but by repurposing brine that would otherwise be discarded, they’re helping to build a more circular food economy as well. In 2024/25, we upcycled 496kg of brine for 18,762 Palace Culture Kimcheezes. The Vadasz Kimchi Shot was launched at the start of 2025, and in February and March 2025 112,320ml of brine had been used in 1,872 units.