Fermenting Since 2015 Using Local Organic Plant-Based Ingredients

Two Curious Minds Better than One

We are Jeroen and Art. We have always been 'foodies', travelling and searching out the open markets in new cities and trying out new restaurants around the world; returning home to experiment with fresh ingredients and remaking the many unique dishes we sampled. Our interest in fermentation began in 2015 with developing cider.

We know that a balanced diet packed with plant-based ingredients promotes good health. We believe in a diet that includes eating fermented foods daily, as they are rich in probiotic bacteria and add beneficial bacteria and enzymes to your intestinal flora. Everyone should pursue a robust immune system, improve and maintain a healthy gut microbiome and digestive system.

FermentFabriek artisanal products contain fresh organic and locally farmed produce wherever possible. We do not use additives and preservatives.


Some of the people and organizations we admire and inspire us include;

NOMA's Rene Redzepi & David ZIlber. Their Guidance on Fermentation has been key to our advancing techniques.

Chef Yotam Ottolenghi's interesting pairings and extensive interesing veg based recipes.

Gaz Oakly, chef, author and lots of good YouTube videos with great vegan recipes.

Restaurant Avant Garden New York (also inspired our company name)
Seasoned Vegan, Harlem NY

"Health functionality of kimchi, based upon our research and that of others, includes anticancer, antioxidative, antiobesity, anticonstipation, serum cholesterol and lipid-controlling, antidiabetic, and immune-boosting."(Kun-Young Park, Ji-Kang Jeong, in Probiotics, Prebiotics, and Synbiotics, 2016)


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1094 JM Amsterdam, North-Holland, The Netherlands