The Shedletsky's Story

At end of the day, we love feeding people. You could say it’s in our blood. James’s great grandfather, Sam Shedletsky, ran a kosher butcher in London’s East End in the 1920s. From his base in Stepney Green he supplied the neighbourhood with the best produce and meat available at the time.
Sam Shedletskys with Yeta

A hundred years later, we made some kimchi on a whim for a party and got hooked on pickling and fermenting. After running pop-up kimchi making classes in our Dalston flat and providing our friends and family with an endless supply of test batches, we perfected the recipe and decided to make our products available to the public.

In honour of Sam and his East End butchers shop, we named the new business Shedletsky’s

Today, we make a wide selection of kimchi, pickles, krauts and hot sauces from our base in Leyton. We remain committed to using classic fermentation and pickling techniques, as well as using the freshest products we can get our hands on. But we’ve tweaked our recipes to ensure they’re delicious, exciting and easy for modern cooks.

We like to think Sam would approve.