Nice to Meet You

Hi, this is an introduction from me, Art, and the FermentFabriek Team.

Welcome to FermentFabriek, where our passion for fermentation and plant-based & non plant-based culinary creativity converge! Fermented products is our main concentration but we make much more, and thrive on experimentation. 

Years ago, I had a childhood memory about an odd-looking mushroom thing in a jar full of liquid atop our family refrigerator. The adults in our family's circle of friends shared and traded these brown blobs. I realized this was kombucha. Those early encounters were an influence on a lifelong journey into the world of fermentation.

My culinary roots trace back to my mother—a skilled cooking instructor at the local community college. Her expertise in flavors, pairings, and the art of cooking has shaped my love for food preparation, recipe development, and ingredient experimentation. As a young boy the fist pickled vegetables I made was with her.

As a certified plant-based chef, my commitment to lifelong learning finds expression in FermentFabriek, which officially embarked on its journey in Amsterdam in 2015 with a successful batch of cider. Since then, we've delved deeper into the realm of fermented foods, convinced that a balanced diet, rich in plant-based goodness, is a major key to optimal health.

At FermentFabriek, we advocate for the incorporation of fermented foods into daily meals. Beyond enhancing the flavor and texture of dishes, these foods offer a myriad of health benefits. Packed with probiotic bacteria, they support a robust immune system, improve gut health, and maintain a healthy digestive system.

Our diverse product range, meticulously crafted to strike the perfect balance of umami and a fusion of flavors, reflects our commitment to providing exceptional plant-based and non plant-based options. From our vegan take on traditional Korean kimchi to our koji fermented ketchup, American style pickled gherkins, we're confident you'll discover something you love. Our pickles are extremely popular. To satisfy our creativity we make much more than fermented foods and we partner with others to support the local makers community.

We draw inspiration from esteemed figures and entities such as Sandor Katz, NOMA's Rene Redzepi & David Zilber, Chef Yotam Ottolenghi, Gaz Oakly, and the innovative Avant Garden New York, along with Seasoned Vegan in Harlem.

As we advance our fermentation techniques, guided by the wisdom of those who inspire us, we invite you to join us on a flavorful journey. Our commitment to health and well-being, supported by research, mirrors the words of Kun-Young Park and Ji-Kang Jeong: "The health functionality of kimchi includes anticancer, antioxidative, antiobesity, anticonstipation, serum cholesterol and lipid-controlling, antidiabetic, and immune-boosting properties" (Probiotics, Prebiotics, and Synbiotics, 2016). Cheers to a vibrant, flavorful, and health-conscious life!

To accomplish our goals we have several related companies that support each of the other.