From the sourdough breadmaking bandwagon to clandestine kombucha SCOBY sharing , fermented food is the perfect what’s-old-is-new-again trend to try.Before we get in too deep, a quick primer for all the newbies out there: Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation, which is an anaerobic process in which microorganisms like yeast and bacteria break down food components like sugars into other products .
He’s not joking. wildbrine’s line of products is growing fast, with a robust mix of uniquely flavored sauerkraut, kimchi, srirachas and fermented salsas, as well as a newer line of plant-based creamery products called wildCREAMERY. Probiotics and the magic of fermentationFirst: What’s this fusion of food and science all about? Fermented foods have been popping up on grocery shelves everywhere recently — from flavorful, jarred kimchis to alcohol-infused kombuchas. Scientifically speaking, fermented foods have undergone controlled microbial growth and fermentation, resulting in “good bacteria” that keep your gut working properly.“Wild” fermentation is what makes wildbrine’s products unique.
After selling the flourishing business 16 years later, the duo went into semi-retirement. Glab turned to his love of science and studied sustainable farming. Goldberg volunteered with Ceres Community Project, a nonprofit based in Sebastopol, California, that's committed to teaching middle and high school students about locally grown and organic foods.
“Fermentation has a rich history, with lots of folklore. But it’s also edgy and artsy,” says Glab, of how the wildbrine name was born. “It reflects that farmstead heritage and still feels contemporary, too.” Focusing on fresh food — and zero wasteHigh-quality, 100% fresh produce is essential to wildbrine’s mission. But it doesn’t stop there. The company strives to be a zero-waste producer, too.