The Sour Maiden

Willow's Story

Mangawhai-based Willow Banbury sells colourful jars of Sour Maiden kimchi, sauerkraut, and bubbling ferments, under a red gazebo  – she’s at Grey Lynn Farmers Market fortnightly.

Where did you grow up?

I grew up in Parua Bay, near Whangārei, with my naturopath mother. We were very much part of the local food and permaculture world. We had a banana plantation for a while and grew heritage plums. I was surrounded by people who were passionate about food, plants, and growing things.

It sounds like Northland and food have always been part of your family?

Absolutely. My grandparents owned a large flower-growing operation in Waipū and ran the local four-square. They were very interested in good food and experimented with wine, so it was logical that much of my career has been managing restaurants.

Where did that take you?

All around the world. I have managed gastro pubs in the UK. I spent a lot of time in Wales, and I have a soft spot for my time living in Bath.

What was the food culture like there?

It was amazing and the farmers' markets were incredible. Food culture is such a big part of everyday life there. I loved foraging for mushrooms, cobnuts, chestnuts and wild garlic, and seeing how closely people connected with local food. It reinforced my belief that food tastes better when you know where it comes from.

You once spent a year eating only New Zealand-grown food. How was that?

I did! I challenged myself to feed my family using only New Zealand-grown food for an entire year. It meant thinking differently about everything we ate — from finding South Island-grown flour, to sourcing local lentils, using local oils, and making my own tallow. It gave me a much deeper appreciation for our growers and showed me just how much incredible food is produced here.

How did you end up making fermented foods?

I’ve always dabbled in fermenting wherever I have lived – usually for myself and housemates. I’ve made cheeses, sourdough, and have a fond memory of a purple kimchi I once made with purple cabbage, purple spring onions, and purple radishes.  I've been making sauerkraut and other ferments for more than ten years.

What inspired The Sour Maiden?

The Sour Maiden allows me to combine my love of local food, fermentation and creativity. I also do all the branding and design work myself, using those skills I picked up in my textile design degree. I was managing a restaurant while raising my children and this business is better suited family life.

Where did the name “The Sour Maiden” come from?

A lot of brainstorming! I wanted something playful, colourful and a little cheeky - most fermentation brands felt quite serious and clinical. The name starts conversations, and that's exactly what I hoped it would do.

Tell us about your products

Everything is based on locally grown foods that are in season. Apple and dill sauerkraut is always a favourite but people love discovering something different and I’m lucky to have access to lots of locally-grown tropical fruits. Pineapple sauerkraut has been very popular and so has my recent green papaya ferment. I prefer to use organic and spray-free produce because their ferments are always more lively.

Lively?

Fermented foods are alive and it’s a good sign if you open a jar of sauerkraut to find it bubbling. It shows that beneficial bacteria are transforming carbohydrates to make them easier to digest and to encourage healthy gut bacteria. Fermentation is an ancient preservation practice that boosts the nutritional value of the food.

Tell me about your customers

Customers enjoy hearing the story behind the food. I can tell them who grew it, where it came from, and why I chose it. That's something special you only really get at a farmers market.

Are your children foodies too?

Definitely. My five and eight year old kids have grown up around unusual fruit and vegetables, so they're often more adventurous than adults. I was delighted when they decided to make tea made from Buddha's hand citrus, while nibbling on ice cream beans (Inga beans).

Published in Ponsonby News - July 2026