Locally Made
locally owned
locally focused
a shock to the system
Culture Shocked started with a simple idea: take everyday condiments and give them real character. We use time‑honoured techniques, good ingredients and patience to build deep, natural flavour in every jar.
FLAVOUR OVER EVERYTHING
We care about taste first. Every recipe is tested, tweaked and refined so it earns a spot on your table. No gimmicks, just condiments that make your food more exciting.
RESPECT THE TRADITION
We lean on classic fermentation methods and treat them with care. From salting to packing to fermenting, we follow the steps that have worked for generations, then add our twists, experience and perspective.
MEET OUR FOUNDER
Chef Kyle Hanna is the mind behind Culture Shocked. After years in fine‑dining kitchens, he came home to focus on one thing: building big flavour from simple ingredients.
RADICAL CREATIVITY
We like to explore. Global spices, local produce and new ideas all find their way into our jars and bottles; novelty, tradition, complexity and simplicity are all on the menu.
NO PRESERVATIVES,
no vinegar
No vinegar, no preservatives, just real fermentation. We let salt, vegetables and time create their own gentle acidity and depth of flavour; resulting in a final product that is fresh, vibrant and full of character.
CHEF KYLE HANNA
Trained at Le Cordon Bleu in Sydney, Kyle took his knives on the road; cooking in Michelin‑starred restaurants in England, Fine Dining hot spots around Australia, traveling and tasting his way across India, Asia, Australia and Europe.
Back in his hometown of Calgary, he’s channeling that experience into food and fermentation. By pairing classic recipes and time‑tested techniques with global ingredients and an international twist, creating products that are distinctive, curious and full of flavour.