Here at Benicia Fermentory, we love all things fermented! Fermented foods, fermented drinks, fermented vinegars and so much more!

If you are interested in learning how to make probiotic and microbe-rich ferments from the comforts of your own home, head to our “Recipes” page where you’ll find some of the tastiest and most nutritious fermentation recipes from around the world.

Whether you are a fermentation-pro or just getting started, we hope you enjoy these simple and scrumptious fermentation recipes.

Happy fermenting!

Kelsey Bye

Founder and Chief Fermenting Officer

We use locally grown produce and raw honey from Benicia, California. We encourage everyone to support their local farmers and beekeepers, and to use local produce and honey whenever possible.

About Kelsey Bye

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, the art of port-making in Portugal, the refreshing ayran of Turkey, the umami depth of miso in Japan, the centuries-old tradition of Iberian ham in Spain, the tropical fermentation of tepache in Cuba, and the aromatic fermented spice pastes of Zanzibar in Africa.

Blending science, history, and hands-on techniques, Kelsey makes fermentation both approachable and exciting. She is currently working on her upcoming book, Grow Ferment Thrive, which explores the transformative power of fermentation in food and drink. In addition to her work in fermentation, she serves as Vice President of the Benicia Theatre Group and runs a small homestead, Fallen Fruit Farms, where she continues to experiment with farm-fresh fermentation.