Their journey began in 2015 with the production of fermented cider. Subsequently, having achieved plant-based chef certification, Ferment Fabriek expanded its range to encompass a diverse array of plant-based fermentations. They set up their first market table on the Haarlemmerplein, with the goal of not just selling but educating the public about the health benefits of probiotic fermented foods.
Along with growth came the desire to increase their sustainability. This includes their production kitchen being run on solar power, transport of products & deliveries being done by electric cargo bike, and the majority of the vegetable scraps being composted.
Presently, their production line features both vegan and non-vegan kimchi, which combines traditional recipes with various culinary ingredients and flavors. Additionally, they offer water kefir, kombucha, and other probiotic beverages.
When in seasons, the Ferment Fabriek’s widely adored New York Deli Dills, a type of fermented gherkin pickle, can be enjoyed in either spicy or sour variations.
Among their notable specialties are aged or dried products such as black garlic and black limes, hot sauces, hot honey & infused honey, mustards, vinegar, and an assortment of other unique items.
