The mission of Fermentista’s Kitchen is to provide organic, locally sourced, and seasonal fermented products by supporting small Central Texas farmers.
It all started back in 2012 when I was traveling around the country working on farms. Having just graduated from Texas State University with a degree in Geography and Horticulture, the desire to help alleviate the stress on the planet from food production was coursing through me. At this same time, I had been experiencing digestive issues and one of the farm managers handed me the book Nourishing Traditions by Sally Fallon. This marked my introduction to the delectable world of fermentation. I began making kimchi and sauerkraut then kombucha and ginger beer, and the list goes on. I noticed a significant difference in my health upon the introduction of fermented foods to my diet. The digestive issues disappeared and my overall immune system improved. I had found a priceless connection between gardening and health; fermentation.
In 2014 a friend signed me up, without my knowing, to teach a workshop for Urban Roots in Reno, NV. I decided to take a chance with this new opportunity and found my passion for spreading the knowledge of turning farm-fresh vegetables and fruits into nutritious probiotic-rich foods.
With the encouragement of my community, I have been teaching workshops ever since. The mission of sharing fermentation with my community has now blossomed into the formation of Fermentista’s Kitchen, where I will be providing multiple seasonal subscription opportunities throughout the year. All ingredients used for the workshops and the fermented products are organic and most often sourced, grown, or locally harvested.