Here at Benicia Fermentory, we love all things fermented! Fermented foods, fermented drinks, fermented vinegars and so much more!
Whether you are a fermentation-pro or just getting started, we hope you enjoy these simple and scrumptious fermentation recipes and techniques.
Happy fermenting!
Kelsey Bye
Chief Fermentation Officer
Ways to Ferment With Us
Learn to create probiotic, microbe-rich ferments right from your own kitchen!
“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.” – Kelsey Bye
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 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, 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, drink and life.
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.
Want to know more about Fallen Fruit Farms? Check it out for yourself!
