We Craft Probiotic-Nutrient-Rich Fermented Goods!👩🔬 🥕🥒🥬 Follow us on Instagram @femmefermentale!
We Craft Probiotic-Nutrient-Rich Fermented Goods!👩🔬 🥕🥒🥬 Follow us on Instagram @femmefermentale!
Meet the Maker
Mary Nguyen
“Hi! My name is Mary
& I’m here to spread the
word and joy that is
fermentation.“
What and who inspired you
to start fermenting?
“I grew up with my mother and our relatives fermenting all different kinds of vegetables, grains, fish, and more. I have tasted so many umami packed dishes in my life.
In adulthood I learned about the infinite benefits it serves most of us and through many experiments of my own I have incorporated my own style of fermentation, flavors and knowledge on this staple while still honoring Korean traditions, a beautiful fusion of both.
It plays a vital role in preserving my cultural heritage and identity.”
What’s your favorite
ferment and why?
“My favorite ferment at the moment would be my fermented garlic scapes AND garlic scape kimchi. Both are so different in processes, and flavors but both pack such a bold punch in tang, crunchiness while still oozing with a subtle garlic taste!
I had purchased 10lbs of scapes from my amazing farmer, forager, fellow fermenter friend; a complete surprise how they turned out so well.”
Follow my instagram to keep up with our ferments and events! @ Femmefermentale
Who we are.
What we Love.
We’re passionate about Fermented foods because they can provide probiotics that help keep the gut microbiome diverse and healthy.
Kimchi is traditionally made with vegetables and spices like radishes, carrots, scallions, cabbage, garlic, ginger, apple, onion, glutinous flour, cane sugar, red pepper flakes, fish sauce, shrimp paste, plum syrup, amino acids, but any vegetable can be fermented and packed with umami.
The sky’s the limit!
Vegan and non-vegan options are available, and I have thoroughly enjoyed incorporating different fruits into a lot of my ferments.
My sauerkrauts have robust flavors with pineapples, oranges, cranberries, fennel seed, caraway seed etc. I am always experimenting and making different fermented and pickled goods. Popular products are pickled onions and beets in a delicious beet brine.
