What does your business name mean? How did you choose this name?
what we do: small, handcrafted (or artisan) batches of traditionally
pickled, or lacto-fermented, vegetables and cultured beverages. The
secondary meaning behind our name represents how we live: "the
fermentation of the artisan (ourselves);" much like the fermented
foods we create, we are continuously changing and improving the flavor of our lives to bring greater health to the community around us.
What do you produce? What is your signature product?
At Fermenti Artisan, we create small, handcrafted batches of
traditionally pickled, or lacto-fermented, vegetables and cultured
beverages, such as Sauerkraut, Kim-Chi, Garlic-Dill & Spicy Mexican
Pickles, Kombucha and Water Kefir. Our signature products are our 6
Indiana Artisan krauts: Traditional Kraut, Garden Kraut, Curtido,
Apple Ginger Kraut, Ramp Kraut, and Kim-Chi.
Where is your business/farm located? How many miles do you travel to reach Common Ground?
Fermenti Artisan is based in Indianapolis, Indiana. Our current
production facility is located inside the historic Indianapolis City
Market, 122 miles from Common Ground.
For how long have you been making your products?
Fermenti Artisan has been in production for just over 4 years, since
June of 2010, but the owners have been personally fermenting at home
for nearly a decade.
Where do you get the ingredients for your products?
During the growing season, Fermenti Artisan gets nearly 90% of the
vegetables for our krauts from local farmers. As more of these
farmers begin to use season extenders, the time frame of local
availability steadily grows. When farmer-direct local produce is not
available, we source certified organic vegetables. We continuously
work to develop relationships with farmers in the wider region, and
even nationally, so that we can insure higher standards of quality and
more money going directly to hard working farmers.
Do you use organic or fair trade (natural) ingredients/ farming practices?
When buying produce off of the commodity market, we only buy certified organic vegetables. However, when we can buy directly from the farmer, Fermenti Artisan does not require organic certification, as
long as the produce is chemical free. Chemical free vegetables are
essential to fermentation, as synthetic fertilizers, pesticides and
herbicides all destroy the beneficial bacteria we rely upon for
traditional pickling. Without healthy soil, cultivated in the manner
that nature intended, you cannot create a great tasting, healthful
kraut.
What do you enjoy most about making your products?
Personally, there are two things I enjoy most about making our
products at Fermenti Artisan. The first is the sound the crocks make
as gas bubbles out of them while there is kraut fermenting inside of
them. No matter how my day is going, that sound will always bring a
joyful smile to my face. The other part of making what we do
worthwhile is the thanks we receive from customers as they discover
the health changing joys of this ancient technology. We've gotten all
manner of thanks, from "You saved my life" to "It just tastes so
good!"
What do you find most challenging about making your products?
Even after 4 years, we still find our greatest challenge is the lack
of education on fermented foods. For thousands of years, raw
fermented foods have been a part of the human diet. But, for the last
150 years here in the United States, our food system has moved away
from living, health-promoting foods to commercially sterile, dead food
that can sit on a shelf indefinitely. However, with the help of such
authors as Sandor Katz and Michael Pollen, the importance of consuming raw fermented foods is coming back into everyday life. At Fermenti Artisan, whether at the farmers market, in a demonstration class or working with our retailers, we strive to be a resource of information about fermented foods and other health-promoting foods.
What is your philosophy/perspective on locally made goods/ farming and agriculture?
Fermenti Artisan holds close the idea that "no one wants to get to
paradise alone." We believe that in order for a craft business to be
successful, you must raise a community up with you. By sourcing as
much as possible either locally or directly from the farmer/producer,
we help to insure the people putting their hearts and souls into the
products we use get most of that money. This help us to not only
strengthen the culture in our customers bellies, but it also
strengthens the culture in our communities.
Is there anything else you'd like Common Ground's customers to know about your business/farm?
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