Partner with us!
We offer a pickup service to collect surplus produce and baking ingredients that would otherwise go to waste, repurposing them into nutritious fermented foods for those in need. By reducing food waste and promoting gut health, we strive to create a healthier, more sustainable food system within our community.
Help us reduce food waste and support a healthier, more sustainable community—fill out the form to schedule a pickup.
Reduce Food Waste
Interactive Hands-on Workshops
Kimchi
Kimchi is a traditional Korean fermented vegetable dish, typically made with napa cabbage and radishes, carrots, seasoned with chili, garlic, ginger, and other spices. Packed with probiotics and bold flavors, it supports gut health and adds a spicy, tangy kick to any meal.
Fermented Hot Sauce
Fermented Hot Sauce Workshop, where participants learn how to transform fresh peppers into a probiotic-packed, flavor-loaded hot sauce. We’ll cover the basics of fermentation, the science behind the spice, and how to customize your own blend. Whether you like it mild or face-melting, you’ll leave with your own homemade batch and the skills to keep the heat alive at home.
Cheong
Cheong is a traditional Korean fermented syrup made by preserving fruits, herbs, or ginger in sugar/honey. Over time, the natural fermentation process creates a rich, flavorful syrup that can be used in teas, cooking, or as a natural sweetener, offering both taste and potential health benefits.
Sauerkraut
Sauerkraut is a traditional German style fermented cabbage rich in probiotics, vitamins, and fiber. Made through natural fermentation, it enhances gut health, boosts immunity, and adds a delicious tangy crunch to any meal.
Sourdough
Slow-fermented sourdough bread is a naturally leavened bread made using wild yeast and lactic acid bacteria. Through a long fermentation process, it develops a rich, tangy flavor, a chewy texture, and enhanced digestibility, making it a nutritious and delicious alternative to conventional bread.
Fermented Pickles
Fermented pickles are cucumbers naturally preserved in a saltwater brine, allowing beneficial bacteria to enhance their flavor and nutritional value. This process creates a tangy, probiotic-rich snack that supports gut health while delivering a satisfying crunch.
Wild Fermented Sodas
Wild-fermented sodas made with a ginger bug are naturally carbonated, probiotic-rich beverages created through the fermentation of fresh ginger, sugar, and water. This process produces a refreshing, slightly tangy drink that supports gut health while offering a delicious, homemade alternative to commercial sodas.
Yogurt Making Workshop
Yogurt is a creamy, delicious dairy product made by fermenting milk with beneficial bacteria. Packed with nutrients and gut-friendly cultures, it supports digestion, boosts immunity, and makes a deliciously versatile snack.
Cultured Ghee
Ghee is a type of clarified butter that has been slowly simmered to remove water and milk solids, leaving behind a rich, golden, and aromatic fat. Known for its high smoke point and deep, nutty flavor, ghee is a staple in many culinary traditions and is valued for its digestive and anti-inflammatory benefits.
Contact
Want to bring Sour Bellies workshops to your event, venue, or corporate team-building day? We’d love to make it happen, let’s team up!
