Kelsey Bye is a fermentation enthusiast and the founder of Benicia Fermentory. Her passion for traditional food preservation has taken her around the world, where she explored the fiery kimchi of South Korea, the tangy sauerkraut of Germany, the craft of winemaking in Italy, the complex flavors of French cheeses, the rich heritage of Mexican chocolate and tropical tepache, the art of port-making in Portugal, the refreshing ayran of Turkey, the umami depth of miso in Japan, the fermented sugarcane in Cuba’s iconic rum, the tradition of Iberian ham in Spain, and the aromatic fermented spice pastes of Zanzibar in Africa.
Blending science, food traditions, and hands-on techniques, Kelsey makes fermentation approachable and practical for home fermenters. She is currently finishing her first book, One Jar at a Time: A Practical Fermentation Handbook, a beginner-friendly guide built around simple ingredients, clear methods, and the idea that anyone can learn fermentation one jar at a time.
Kelsey is the Vice President of the Benicia Theatre Group and runs a small homestead called Fallen Fruit Farms, where she continues to experiment with farm-fresh fermentations.
For press inquiries, interviews, speaking engagements, or collaboration opportunities, please contact:
Kelsey Bye
Founder & Educator — Benicia Fermentory
kelsey.bye@gmail.com
