Sheila Yang

HERBALIST & FERMENTATION ARTIST (SINGAPORE)

 

Hi, and thank you for visiting. 

I am here to share the craft of fermentation and herbal medicine as a path to self-sufficiency, wellness, and joy.

I am the herbalist, fermentation craftsmaker, educator and founder at Amanita Kombucha, Apothecary & The Ferment Station. My fermentation journey began in 2016 through deep personal exploration. In 2019, I had the opportunity to present my creations at Wonderfruit Festival in Thailand, where I collaborated with local Northern Thai farmers to source herbs and ingredients. This pivotal moment marked the beginning of Amanita Kombucha, a brand that emerged out of necessity and has since grown into a dedicated and evolving practice. Each kombucha I craft tells a story, grounded in plant medicine and ancestral traditions, with every herb thoughtfully selected for its unique medicinal properties.

Photography Credits
Heartfelt thanks to How Liang Han Justin of @sprocreations for the beautiful photographs on this site.

Justin is a photographer and videographer who specialises in weddings, lifestyle, and interiors. He brings a quiet patience and a gift for capturing concepts with clarity and emotion, and an expert command of light. As someone who doesn’t naturally feel at ease in front of the camera, I’ve felt comfortable in his presence and that trust shows in the images he creates. If you're looking to bring your story to life through thoughtful visuals, check out his work and connect with him on Instagram.

 

As a fermentation craftsmaker and herbalist, I have spent over a decade exploring how plants, wellness, and cultural heritage come together. My work is deeply rooted in the use of organic botanicals and spices, and with each experience, thoughtfully designed to be immersive, sensory, and purpose-driven, built in collaboration with local growers and regenerative farming communities.

While kombucha is the heart of my brand, my expertise spans a wide range of fermentation methods including salt-based lacto-ferments, wild sodas brewed with native yeasts, and traditional food preservation techniques such as sauerkraut, pickles, and hot sauce. I approach fermentation not only as a craft but also as a way to reconnect with ancestral wisdom and encourage practical self-sufficiency. My sessions blend herbal knowledge, fermentation science, and cultural storytelling to create meaningful, hands-on learning that reconnects people with nature, their food, and themselves.

My goal is to share knowledge that encourages self-sustainability and a return to plants as both medicine and teachers. I’m passionate about helping others discover simple, practical ways to incorporate herbs and fermented foods into their daily diet—as nourishment for vitality, immune resilience, and a higher quality of life. Each workshop and every batch I brew is an invitation to live more consciously, to express creatively, and to deepen our relationship with the natural world.

Through this work, I hope to inspire others to pursue their dreams boldly and to stay grounded in their values, integrity, and beliefs. If you're curious about fermentation, herbal medicine, or would like to collaborate or connect, we'd love to hear from you—reach out and let's grow something meaningful together.

 

With love and light,

Sheila Yang