" Fermenti. has the most amazing array of fermented foods I've ever seen! Locally grown fresh ingredients, original homemade recipes, and lots of love yield an end product that is as delicious as it is good for you! Meg puts her heart and soul into her work and you can taste the difference. I will never buy pasteurized or generic store bought kraut, pickles, or fermented veggies ever again. Nothing beats the flavor of real living foods, and nothing heals the gut better either. Keep up the good work!"-Customer
"Seriously...this food is a
mazing. Each variety of Fermenti. has a unique flavor and you can just taste the l.o.v.e. put into it. You can eat it straight outta' the jar for a quick snack or add to your salad, your sandwich wrap, eggs...you get the point!"-Customer
"So deliciously ahhhmazing!!! I'm dipping into my jar all throughout the day!"-Customer
"So excellent. This ferments are tasty and make my belly feel great!"-Customer
"Fermenti. is awesome! I love these ferment's they are so delicious and healthy for you. Fermenti. has such a passion for what they do and it truly comes thru in thier products! The creativity and flavor combinations they come up with are so unique! My favorite to date is the Onion Relish, YUM! I will continue to buy and highly recommend Fermenti."-Customer
"Delicious !! I have used the seasoning on practically everything so far, soup, eggs etc. It totally is a great all purpose spice for me not to mention it's made but the most wonderful people I've met, support local it makes such a difference in quality and life."-Customer
A 3 time student of Fermenti.’s Fermentation Classes Roger has been able to branch out and teach fermenting in his community too!
“We had 10 people in the community sauerkraut class today. We made ginger and turmeric kraut with some people adding apple and pear. There was also a kraut tasting with 6 different varieties. Everyone had fun and it was a great way to connect with people."
"I appreciate the instruction and support from Fermenti as well as the great tasting products of theirs that I have enjoyed. Fermenti is a great local value added food producer in the area that really supports community. Thank you Fermenti.”
Thank you so much for creating your products, selling them at a reasonable cost, and making my goal of achieving a healthy lifestyle so much easier! loating and greatly improve my overall digestion. I have been on a GAPS diet for a number of years, and I truly believe that your product helped me stick to it and see positive results.
I am thrilled to know my food is being made by a local “neighbor” who uses locally sourced and organic ingredients. Plus, the fermented food is DELICICIOUS. We particularly enjoy the Spicy Kimchi and the Garlic Pickles.
Thank you so much for creating your products, selling them at a reasonable cost, and making my goal of acheiving a healthy lifestyle so much easier!
***Fermenti is not here just to sell you our products. If your ready we want to welcome you to the amazing world of fermentation by teaching you how to make your very own Lactic Bacteria rich foods. Join Erica and all the other happy people that have taken this knowledge home.
Was Interviewed by Voyage LA About My Love Of Fermentation! Thank You @voyagela For This Great Article!
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THIS IS HUGE!
We Are Very Proud Of Our Collaboration with The Creative Jay Medford of The Underground Cafe with DoughP Donuts! He Has Taken Our Fermented Cinnamon Apples & Hand Crafted A Probiotic Rich Donut Glaze! Taking both Fermented Food & Donuts to the "Next Level"!
Well Done Jay! 😁 Check Out This Great Article in the Asheville Citizens Times! #fermented #donut #donutlove
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Since 2017, Food Waste Reduction and Recovery WNC has held quarterly meetings throughout the the state’s westernmost counties as part of its ongoing mission to unite, educate and support communities in ending food waste and food insecurity. On Saturday, Feb. 23, the group will continue its efforts with a gathering at the N.C. Cooperative Extension Services building in Marshall.
Fermenti jars living, probiotic-rich foods, including beets, carrots, pickles, krauts and lemons along with hot sauces and minced garlic. Chamberlain’s mission is to educate folks on the health benefits of fermented foods, maintaining a full workshop and educational outreach schedule, including regular appearances at six area farmers markets. “I think the fermentation community is just starting to, well, ‘ferment,'” she says. “What started with beer and cider is blooming into charcuterie, kimchi, sauerkrauts, cheeses, tempeh/hempeh, shrubs, vinegars, sourdoughs, teas, chocolates and more.”
Instead of calling Asheville Beer City, she muses, “Why not Ferment City? I think we have a lot of incredible makers learning their craft now. Our fermented future is bright here in the mountains.”
October 19, 2019
September 2nd 2019 "Featured Annual Farm Fair" Transylvania Farmers Market
Claire Faithful Host Of Be A Smart Woman Podcast Sat Down With Meg Chamberlain Of Fermenti Foods To Discuss Fermented Foods and Their Role In "Being A Smart Woman"...When Smart Women gather to discuss fermented food benefits and healing the gut, you never know where their conversation will lead but you can bet it's going to be powerful. Take a listen to a part 1 below:
Claire Faithful Host Of Be A Smart Woman Podcast Sat Down With Meg Chamberlain Of Fermenti Foods To Discuss Fermented Foods and Their Role In "Being A Smart Woman"...When Smart Women gather to discuss fermented food benefits and healing the gut, you never know where their conversation will lead but you can bet it's going to be powerful. Take a listen to a part 2 below:
What A Great Honor This Holiday Season, To Be Featured In The 2019 Sweet Savory Article In Capital At Play Magazine, (December Issue) Written By Marla Hardee Milling!
"Even Chamberlain’s chickens get gut-healthy foods, including fermented and fresh vegetable scraps and even fermented locally grown, organic corn. “We knew about feeding the chickens ferments from our time homesteading, but we only recently started feeding it to our home pets within the last three years,” says Chamberlain."-Gina Smith, Mountain XPress January 17th, 2020
"Fermenti-So many of the delicious fermented things we enjoy in this town are created by Meg Chamberlain at Fermenti. From what I understand, fermenting requires a license and is subject to other regulations that make it difficult for most restaurants to do it on the premises. Thanks to Fermenti, they don't have to! Mad respect for Meg, who found a niche and filled it with funky fermented things! - Stu Helm
Three fermentation experts weigh in on one of the most common problems in fermenting vegetables: mold prevention. The fermenters include fermentation chef David Zilber (head of fermentation at Noma) and fermented sauerkraut producers Meg Chamberlain (co-owner of Fermenti Farm) and Courtlandt Jennings, (founder and CEO of Pickled Planet and TFA advisory board member).
"Meg Chamberlain, owner of Fermenti Foods with husband Lars Peterson, also farms her Madison County land and took an experimental approach to seed and pod. She sowed seeds in three locations using growing methods ranging from benign neglect to cozy morning coffee talks with some plants"
Mountain Express "Business That Best Represents The Spirit Of Your Town Marshall/Mars Hill-2nd Place"