OUR CULTURE
ø FAB Ferments was created by Jennifer De Marco and Jordan Aversman with the inspiration of friends, family and most importantly the passionate intent to educate the community! Through FAB Ferments, they seek to share the extensive health benefits of these raw foods, while offering a safe, fun way to obtain these epicurean commodities!
ø Examples of raw, naturally-fermented foods include the more-commonly-known sauerkraut, kimchi and pickles. There also exists a plethora of unique fermented vegetable combinations native to various cultures around the world! Miso and tempeh are also naturally fermented. Fermented beverages are also common throughout the world. A couple well known examples include kefir, kombucha, kvass and even beer!
ø Fermented foods were originally cultured to preserve food, but also gave way to increased health-properties and unique flavoring!
ø Modern-day analogues mimic this ancient art but neglect the hands-on, meticulous process of fermentation, thus allowing mass production, uniformity and extended shelf-life. Consequently, this has lead to the unfortunate absence of the extensive health-benefits inherent in lacto-fermented foods.
ø Many locales throughout the area, country and world-wide are experiencing the cultured-food revolution (most notably on the west coast and northwestern US) through the work of pioneers such as FAB Ferments. In Cincinnati, Ohio, the passionate souls behind FAB Ferments are committed to reviving this artesian technique and making these healthy, delicious treats available to the tri-state area.
ø FAB Ferments works to renew the healing-food traditions of the past and bring delicious, healthy treats to your table in these days of highly-processed, manufactured food products!.
