About Us
Food is supposed to be alive. Not processed. Not rushed.
It all started with an Obsession
Tabchilli began with Maher El-Tabchy and a simple obsession: fermentation.
After more than 15 years building consumer brands, Maher wanted to create something of his own—something rooted in real food, science, flavour, and purpose.
He started by experimenting at home, learning from every batch, and asking one question repeatedly: how can fermentation become part of everyday life again? What began with a few jars slowly became Tabchilli.
From a Few Jars to a Bigger Vision
He developed the recipes, fermented the vegetables, packed the jars, served customers, taught workshops, and learned every part of the process firsthand.
That experience still shapes the way Tabchilli works today. The business has grown, the team has grown, and the production has become more sophisticated—but the same care remains behind every batch.
Tabchilli was not built overnight. Like fermentation, it was built slowly, deliberately, and with patience.
What We Create
Today, Tabchilli produces naturally fermented kimchi, sauerkraut, pickles, chilli products, kombucha, living brines, and starter cultures.
Our products are made locally in the UAE with real ingredients, time, and naturally occurring live cultures.
No vinegar shortcuts. No unnecessary processing. No rushing the fermentation.
Every product is created to deliver bold flavour while staying true to the craft.
Sharing the Knowledge
Tabchilli was never meant to be only a product company.
From the beginning, Maher wanted people to understand fermentation, not simply consume it.
Through workshops and masterclasses, we teach the art and science of kimchi, sauerkraut, kombucha, hot sauce, and other fermented foods.
We share the process because knowledge creates change. When people understand their food, they make better choices, waste less, and become more connected to what they eat.
Tradition You Can Taste
Temperature
Sault
Time
This isn’t guesswork.
A Mission Beyond Food
Our mission is to make fermented food part of everyday life and help build a healthier, more conscious food culture across the region.
We want to champion gut health, preserve the art of fermentation, reduce food waste, and inspire people to take a more active role in their wellbeing.
Tabchilli also gives 1% back to support children living with arthritis.
Because for Maher, building a meaningful business is not only about growth. It is about using that growth to create a wider impact.
Where you can find us
I'm Maher
If I'm asking people to take their health seriously, I have to live it myself. That's why I push it beyond the business. Long-distance swimming. Discipline. Consistency. Because nothing real happens overnight.