Producer

House of Ferments creates unique vegetable ferments and kombucha using local and organic ingredients. We (Erin Belmont and Matt Galiher) started the business in 2016 after years of hobby fermenting and learning about the art and culture of fermentation. We realized there was a demand for local fermented foods and beverages, and at the same time found that for us fermenting was no longer just a hobby – it was a passion. We decided to use our excitement to build a local source for fermented goods.

We are committed to sourcing local and organic ingredients as much as possible. Our solid relationships with local farmers are essential to how we operate the business. All of our business decisions take into account where our supplies are coming from– whether that’s the cabbage for the kraut or the jars that we package in; we support local farms and businesses first, and then branch out from there. We are most proud of the difference we make in our community by being a part of the local food system. Sourcing local and selling local keeps ourselves and our neighbors in business.