The Art of Fermentation
Welcome to a world of edible alchemy, where the age-old preservation technique of lacto-fermentation is alive and well. Where fresh vegetables transform throughout the seasons into tangy sauerkrauts, crunchy pickles, and spicy kimchis. It’s a place where sweet teas ferment into sparkling kombucha and seasonal produce is preserved for the weeks and months ahead through the creative art of fermentation.
It is their hope that Food and Ferments can play a part in helping to renew and revitalize the time honored food tradition of fermentation, which promotes good health and celebrates culture, on both the microscopic and societal levels.
- Sauerkrauts (spicy, old world caraway, plain, ramps)
- Fire tonic
- Dilly beans
- Ginger beets
- Beet kvass
- Pickle juice
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