Fermentology began in 2015 with my neighborhood farmers market. I wished that there was a vendor selling affordable ferments to the community. Fermented foods are rich in vitamins, minerals and probiotics. So I started selling the kimchi and sauerkraut that I produced for my own consumption. I bought local vegetables and packaged my ferments in food grade plastic to keep costs low and prices too. Many of my neighbors had never heard of either, but I urged folks to try my samples and most liked what they tried. I've met Korean War vets who have an undying love for kimchi, and people who remember making sauerkraut with their grandmothers. I've met 6th graders who give me the best compliment I could ask for 'It's actually good!' and I've met folks who've never heard of fermented foods but enjoyed them.
I've been fermenting since 2006 when I spent most of my paycheck on kimchi and decided to learn how to make it myself. Many tasty and terrible ferments later, I developed a taste and skill for lacto-fermentation (fermentation which focuses on Lactobacillius). In 2010 I graduated with a BS in Chemistry which helps me to understand and regulate the safety of my products.
In addition to making and selling ferments I also teach fermentation classes so that you can make your own ferments for your friends and family. There classes focus on gaining a firm understanding of the core principals of fermentation so that you feel comfortable fermenting anything. Classes are also fun for me because I make a bunch of fermented foods and drinks for folks to try (i.e. fermented sweet potato chips, borscht, curtido, kombucha, tempeh, kvass, jun, ginger bug, cured eggplant, fermented relishes).
This little page is about my adventures in fermentation and the products that I sell. Check out the Market Schedule to find a Farmers Market where you can purchase my ferments. Or follow me on social media to stay abreast of all that happens with Fermentology.
Thanks for visiting!
I've been fermenting since 2006 when I spent most of my paycheck on kimchi and decided to learn how to make it myself. Many tasty and terrible ferments later, I developed a taste and skill for lacto-fermentation (fermentation which focuses on Lactobacillius). In 2010 I graduated with a BS in Chemistry which helps me to understand and regulate the safety of my products.
In addition to making and selling ferments I also teach fermentation classes so that you can make your own ferments for your friends and family. There classes focus on gaining a firm understanding of the core principals of fermentation so that you feel comfortable fermenting anything. Classes are also fun for me because I make a bunch of fermented foods and drinks for folks to try (i.e. fermented sweet potato chips, borscht, curtido, kombucha, tempeh, kvass, jun, ginger bug, cured eggplant, fermented relishes).
This little page is about my adventures in fermentation and the products that I sell. Check out the Market Schedule to find a Farmers Market where you can purchase my ferments. Or follow me on social media to stay abreast of all that happens with Fermentology.
Thanks for visiting!
