Learn more about the Maker and Founder, Mary Nguyen

Who and what inspired you to explore fermentation?

“My Vietnamese upbringing introduced me to complex umami flavors that were used in condiments, sides and preservatives. My mother would ferment and pickle all different kinds of vegetables, grains, fish, pork and more. In adulthood I learned about the infinite benefits it serves and through taking a couple interactive classes on sauerkraut and kombucha from a fellow fermenter, F-Word Farms,

I learned the brilliant science behind lactic acid fermentation. From there I experimented in other types of fermentation, one being delicious kimchi originating from Korea. These staples of tradition and culture are meant to be passed on from generation to generation. By putting my own style into it through introduction of a variety of fruits, vegetables and spices I hope I can open a different view of how they can be evolved.”