Native Ferments

Native Ferments Native Ferments creates unique and delicious fermented vegetables using wild edible plants and cultivated local vegetables

Untitled Album
11/17/2019

Untitled Album

Native Ferments's cover photo
04/04/2019

Native Ferments's cover photo

Native Ferments's cover photo
06/07/2017

Native Ferments's cover photo

What I did today:  Welcomed 150 lbs of cucumbers to my fermentation lab/foraged wild grape leaves to keep 'em crisp/peel...
05/20/2017

What I did today: Welcomed 150 lbs of cucumbers to my fermentation lab/foraged wild grape leaves to keep 'em crisp/peeled many bulbs of garlic (thank you Greg Bryant). Probiotic pickles ready in a week!

Native Ferments
05/20/2017

Native Ferments

New Native Ferments ready for consumption now!  1) Johnson's Backyard Garden red cabbages with hand gathered green coria...
06/01/2016

New Native Ferments ready for consumption now! 1) Johnson's Backyard Garden red cabbages with hand gathered green coriander seeds from the garden and 2) delicious probiotic carrots--garlicky, dill + garlicky ancho chilis

LOVEkraut!  On 2.14.16-- Wild mustard lovingly foraged/beautiful green cabbages shredded & salted and packed into these ...
02/15/2016

LOVEkraut! On 2.14.16-- Wild mustard lovingly foraged/beautiful green cabbages shredded & salted and packed into these jars...now let the microbial activity begin! Ready in a month--reserve your quart now!

native ferment #1 is READY!cabbage+foraged wild mustard+cumin+sea salt+love= delicious!
03/26/2015

native ferment #1 is READY!
cabbage+foraged wild mustard+cumin+sea salt+love= delicious!

Freejay
03/23/2015

Freejay

Whole Organic Local Beet + Fennel is developing nicely at Native Ferments. Fermented beets have a distinctly buttery consistency which must be experienced to be believed.

A spring salad with Native Ferments for lunch today
03/20/2015

A spring salad with Native Ferments for lunch today

In case you were wondering...a visual of the 2 stainless steel fermenting tanks!  Each one has a capacity of 325 lbs of ...
03/19/2015

In case you were wondering...a visual of the 2 stainless steel fermenting tanks! Each one has a capacity of 325 lbs of substrate! (Ferments will be ready in about 2-3 weeks)

A ringing endorsement:  Teenager Walter Stroup can't stop eating Native Ferment #1!
03/16/2015

A ringing endorsement: Teenager Walter Stroup can't stop eating Native Ferment #1!

Native Ferment #5:  foraged wild mustard, onion, ginger, kombu seaweed, sea salt.Yesterday I foraged, played, napped in ...
03/15/2015

Native Ferment #5: foraged wild mustard, onion, ginger, kombu seaweed, sea salt.
Yesterday I foraged, played, napped in the wild mustard meadow on the banks of Shoal Creek. What a splendid day!

The making of Native Ferment #1 with son Sam and friend FJ.  Not an instant gratification food, the ferment is doing its...
03/14/2015

The making of Native Ferment #1 with son Sam and friend FJ. Not an instant gratification food, the ferment is doing its magic and will be ready in a few weeks...it should be worth the wait!

Stalking the wild mustard... Do you want to forage for wild mustard?  If so, meet me tomorrow, Sat March 14 @ 11:15 a.m....
03/13/2015

Stalking the wild mustard...

Do you want to forage for wild mustard? If so, meet me tomorrow, Sat March 14 @ 11:15 a.m. on Shoal Creek Blvd, just south of 34th st, by St. Andrews Middle School. We'll walk along Shoal Creek to the wild mustard meadow.

Wild mustard is a brassica, like kale, and is cooked in the same ways. Wild, free, abundant, delicious, nutritious!

Native Ferment #3:  spicy beet top kimchi
03/12/2015

Native Ferment #3: spicy beet top kimchi

Learn how to ferment with this free webinar taught by fermentation revivalist Sandor Katz, author of Wild Fermentation a...
03/11/2015
Registration

Learn how to ferment with this free webinar taught by fermentation revivalist Sandor Katz, author of Wild Fermentation and The Art of Fermentation. I took a seminar wtih him in TN, and I can promise you he is an engaging, humorous and knowledgeable communicator.

Webinar organizers are prohibited from soliciting confidential personal information (credit card information, social security numbers, etc.) in the registration form. This questionnaire is not intended to handle sensitive data.

beets+fennel seeds+sea salt
03/10/2015

beets+fennel seeds+sea salt

Eat Wild Every Day!  Native Ferment #1 is shredded/salted/packed into the stainless steel vessel.  Ingredients:  300 lbs...
03/07/2015

Eat Wild Every Day!
Native Ferment #1 is shredded/salted/packed into the stainless steel vessel.
Ingredients: 300 lbs of local green cabbage, 27 lbs of foraged local wild mustard, garlic, cumin, sea salt.
It will be ready in about a month!
Wild+Organic+Raw+Probiotic=delicious & nutritious

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Austin, TX

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