The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Feel the Ferm:
Reigniting Our Love for Fermented Foods

Advertisement
Feel the Ferm: <br> Reigniting Our Love for Fermented Foods
Photos courtesy of Hex Ferments

Fermented foods are experiencing a cultural revival, and when you consider that pickles, beer, wine, yogurt, sourdough bread, and sauerkraut are members of the fermented food family, it is easy to understand why. Fermenting and pickling were originally used as a way to preserve food before the time of refrigeration, and a way to preserve bumper crops of produce. Fermented foods are still prepared as a way to preserve food, but also for the immunity boost from the probiotics that fermented foods supply.

Hex Ferments in Baltimore, Maryland specializes in all things fermented. They create unique and delicious kraut, kimchi and kombucha; living foods, teeming with enzymes and probiotics, sourced from local organic farms. Hex Ferments co-owners Meaghan and Shane Carpenter offer an array of fermented foods in their shop in addition to fermenting supplies and monthly classes. Meaghan explains her love for all things fermented.

“We love the complex flavors fermentation creates, the health benefits (both individual and for our community as a whole), while supporting our local foodshed and the farmers that grow all of this for us.  It’s like being at the center of a multi-spoked wheel that is the revival of traditional foods (and food systems)! Our personal connection draws us back to our upbringings in the Mid-West, both of our families grew, preserved and hunted for food.”

Want to give fermenting a try? Meaghan and Shane shared their recipe for Local Winter Kraut that is a probiotic-packed, crunchy, flavorful alternative to the soggy, pasteurized store-bought version.

Local Winter Kraut
From Meaghan and Shane Carpenter of Hex Ferments in Baltimore, Maryland