Ferment Culture

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Ferment Culture It’s all about the culture. Using only thoughtful, organic, and high-quality ingredients, we craft fermented foods that are truly healthy for you and your gut.

At Ferment Culture, we believe true health begins with the right ingredients—and that starts with the culture of our food. We carefully source local, organic ingredients from regenerative farms to craft fermented foods that nourish your gut, body, and community. By using ingredients from healthy, nutrient-rich soils, we promote the growth of beneficial bacteria and compounds like probiotics, digestive enzymes, and organic acids. This not only enhances gut health but also creates vibrant, flavorful foods. Our commitment to local sourcing supports sustainable agriculture, regenerates soil health, and strengthens our local food systems—bringing you fresher, more nutrient-dense products that benefit you and the planet.

Cilantro Daikon is back!!! It's been a while (4 months) since we've been able to put this together.Daikon Radish and Cil...
10/15/2026

Cilantro Daikon is back!!! It's been a while (4 months) since we've been able to put this together.

Daikon Radish and Cilantro are shoulder season crops, so they're generally around in the Spring and Fall. I'm sure everyone has noticed the cooler weather and leaves are falling.

This batch wouldn't have been possible without the collective effort of Switch Gears Farm Old Town Urban Farms and Belafonte Farm y'all rock!

Daikon from Switch Gears Farm + Old Town Urban Farms
Cilantro, garlic, and carrots from Belafonte Farm

I made a big batch, so hopefully we'll have it for a few weekends, but we'll be making some more for the winter season.

Stop by this weekend and snag ya some!

Saturday
City Park Farmers Market
Longmont Farmers Market
Larimer County Farmers' Market

Sunday
Lafayette Colorado Farmers Market

See y'all there!

10/14/2026

Turnips you can eat like an apple. We came for 40 pounds.

We headed out to Old Town Urban Farms in Fort Collins to harvest Hakurei turnips for our recipes.

Sweet, juicy, with a little hint of spice. You can see why a few bites happened before the harvest left the field.

Getting this fall crop here meant transplanting through a brutal summer. It’s his first year as a grower, and he talks about both sides of the enjoyment: working with the soil and getting to eat what comes out of it.

We get pretty excited about that second part too.

Now we get to take part of his harvest and bring those flavors into our ferments. Before these turnips make it into a jar on your table, we wanted you to meet the grower and see where they started.

Would you bite into a turnip like an apple?

As always, trust your gut.

Music by Jacob Hudson

Ferment Club’s 2 year anniversary was a roaring success! Thank you to everyone who came out to celebrate, and to everyon...
10/13/2026

Ferment Club’s 2 year anniversary was a roaring success! Thank you to everyone who came out to celebrate, and to everyone who’s been part of the club along the way. Without y’all, this wouldn’t be possible.

We shared ferments, food, drinks, and plenty of good conversation. One of our favorite things about these gatherings is how much we learn from each other. There’s always something new to taste, a question to work through, or an idea to take home and try.

Two years in, we’re grateful for this community and the shared love of fermentation and local food that brings us together. Here’s to many more gatherings around the table!

As always, thank you Belafonte Farm for hosting us.

10/08/2026

This cabbage can grow to 20 pounds. We’re gonna need more jars!

We headed out to Belafonte Farm in Fort Collins to harvest filderkraut with Dennis for our Filderkraut + Fennel small batch.

It’s an older cabbage variety grown for making sauerkraut. Huge, pointed heads. You really have to hold one to appreciate it.

Dennis talks about growing for flavor and choosing things you wouldn’t normally find at the grocery store. We get pretty excited about those things too.

With cabbage like this, we kept the recipe simple. Filderkraut, fennel, salt, and time to ferment.

We share a lot of finished jars here. This time, we wanted you to meet the farmer and see where it all started.

Find us this weekend:

Saturday
City Park Farmers Market
Longmont Farmers Market
Larimer County Farmers' Market

Sunday
Lafayette Colorado Farmers Market

Holy filderkraut, indeed.

Trust your gut.

Small batch for the weekend: garlic + dill + kohlrabi! This is one we like to revisit twice a year, a classic in the sma...
10/02/2026

Small batch for the weekend: garlic + dill + kohlrabi! This is one we like to revisit twice a year, a classic in the small batch rotation.

If you’re a garlic dill pickle person, this is one to try. We cut the kohlrabi into bite-size pieces, so you can snack on it straight from the jar or put a few forkfuls alongside a sandwich.

Kohlrabi and garlic from Belafonte Farm
Dill from Old Town Urban Farms

One of my favorite parts of making these small batches is getting to work with more of what our local farms are growing. A big thank you to both farms for the food and work that went into this one.

Come see us this weekend!

Saturday
City Park Farmers Market
Larimer County Farmers' Market
Longmont Farmers Market

Sunday
Lafayette Colorado Farmers Market

Small Batch Ferment for this weekend: gold/white beets + fennel + turmeric + ginger.This one started with a pile of beau...
09/24/2026

Small Batch Ferment for this weekend: gold/white beets + fennel + turmeric + ginger.

This one started with a pile of beautiful white and orange beets and an idea that I wasn’t completely sure would work. I wanted to use turmeric, but only enough to add some warmth without overpowering the beets. We shredded everything finely, added fresh fennel fronds and ginger juice, and let it ferment.

I expected it to be earthy and aromatic, but the finished ferment is surprisingly sweet. The beet still leads, with fresh fennel and just enough ginger and turmeric to bring everything together. It’s unusual, colorful, and one of those small batches that could only come from working with what is growing right now.

Beets + fennel from Belafonte Farm

Stop by this weekend and give it a try!

Saturday
City Park Farmers Market
Larimer County Farmers' Market
Longmont Farmers Market

Sunday
Lafayette Colorado Farmers Market
Loveland Farmers Market

What a fun year so far.We've cut a lot of veg. We've hung out with a lotta awesome farmers. We've met a lot of incredibl...
09/21/2026

What a fun year so far.

We've cut a lot of veg. We've hung out with a lotta awesome farmers. We've met a lot of incredible people.

We've also spent some time pondering about our next steps as a business. We appreciate all the people who see our vision of creating the best fermented foods possible. On a small scale, with local farmers, and a community who sees what we are doing.

We have a ton of things on the horizon. So keep your peepers peeled for what we're up to next!

Ferment club is turning two and we’re throwing a BIG anniversary party! 🎉🫙Join us at Belafonte Farm for an evening of fe...
09/15/2026

Ferment club is turning two and we’re throwing a BIG anniversary party! 🎉🫙

Join us at Belafonte Farm for an evening of ferments, food, community, and a special anniversary RAFFLE!

📅 Monday, October 12
⏰ 5–8 p.m.
📍 Belafonte Farm
1807 W. Vine Dr., Fort Collins

Bring a ferment to share if you have one or simply bring your curiosity. Experienced fermenters, total beginners, and curious non-fermenters are all welcome!

We’ll taste some incredible creations, exchange ideas, celebrate our community, give away some raffle prizes, and make our two-year anniversary one to remember.

RSVP at fermentnoco.com so we can get a headcount. Link in bio!

See y'all there!

We set out to ferment some green beans. Somehow, we ended up turning it into a Colorado green chile experience.This batc...
09/03/2026

We set out to ferment some green beans. Somehow, we ended up turning it into a Colorado green chile experience.

This batch started when Belafonte Farm had 40 pounds of beautiful green beans available. We knew we wanted to make them spicy and garlicky, but then they also had fresh green chiles and the idea got a little more ambitious.

We roasted the chiles over an open flame, mixed them with the green beans and garlic from Belafonte, added onion from Native Hill Farm, and let everything ferment together.

The result is crunchy, spicy, rich, garlicky, a little smoky, and honestly just awesome. It really does taste like Colorado green chile somehow became a fermented green bean.

We made about 70 jars of Green Chili Green Beans. They’ll be available in limited quantities at all of our markets, so get there early if you want one! 🫡

This might be the most Colorado ferment we’ve ever made.

Saturday
City Park Farmers Market
Larimer County Farmers' Market
Longmont Farmers Market

Sunday
Loveland Farmers Market
Lafayette Colorado Farmers Market

08/27/2026

A batch of green beans is currently going crazy and that's mostly thanks to the abundant and strong bacteria from Belafonte Farm

Also featuring Miles narration 🥲

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Fort Collins, CO
80525

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