We are excited to welcome the following vendors to the 2025 Somerville Fermentation Festival:
At Moromi, we specialize in handcrafted soy sauces, miso, and fermented hot sauce. We’re dedicated to developing unique and flavorful food ingredients that help home and professional cooks create distinctive meals for their families and guests. Our handcrafted seasonings are based on traditional fermentation techniques using koji and our natural microbiome to transform a variety of local ingredients into our unique sauces, seasonings, and condiments.
Sueños Heirloom Chocolate is a direct importer of single origin, shade grown cacao from independent small organic farmers in coastal Ecuador. All Sueños cacao is Ecuador’s finest ‘Nacional’ heirloom varieties, which are world renowned for their exceptionally complex and fruity aromas and flavors, and lack of bitterness or astringency. In Watertown, I use this heirloom cacao to make small-batch vegan dark chocolate with a seasonally changing variety of dried fruits, nuts and seeds. Naturally dairy and gluten free. Find out more at www.suenoschocolate.com
Aya's Culture Kitchen is a Boston-based business specializing in authentic Japanese fermented foods, with a focus on natto, miso, and shiokoji. We use organic soybeans and traditional fermentation techniques to craft high-quality, fresh products without freezing, ensuring the best flavor and health benefits. Our handcrafted natto and miso have gained a loyal following for their rich umami taste and versatility.
Chi Kitchen is a woman-owned, family business founded by Chef & Culinary Educator, Minnie Luong, who was born on a beautiful rice farm in the Mekong Delta of Vietnam. Our mission at Chi Kitchen is to create flavorful, hand-crafted Asian foods for the Well-being & Vitality of our customers. Our products are loaded with billions of beneficial probiotics using only the best ingredients and free of preservatives.
Real Pickles is a worker-owned cooperative based in Western Massachusetts, working to preserve our strong social mission, empower our staff to direct the future of our business, and create good local jobs with shared profits. We are proud to be part of a movement to build and strengthen democratic economies in our community and beyond. Since 2001, Real Pickles has been producing 100% organic, naturally fermented, and raw plant-based food. Our vegetables are grown on Northeast farms that prioritize healthy, living soil—essential ingredients to support robust fermentation. We are committed to promoting human and ecological health by providing people with delicious, nourishing food and by working toward a regional organic food system. Our line of krauts and traditionally pickled vegetables are distributed to co-ops, farm stores, restaurants, and independent natural food stores throughout the Northeast.
We are the USA’s first fish sauce brand crafting garums with seafood byproducts and invasive species in Midcoast Maine.
Luluna Kombucha brews craft kombucha made from the finest teas and local fruits and herbs. We do not force carbonate or pasteurize our kombucha making it an authentic drinking experience.
Red Kettle Foods creates delicious kimchi and Asian ferments, naturally fermented in our kitchen in Belfast, Maine. We believe it's possible to make locally sourced, authentic Asian food while fighting food waste, supporting farms, and championing local food systems throughout New England.
Pigeon Cove Ferments is a family-run fermenting company based out of Gloucester, MA. We make sauerkrauts, kimchi and kombucha, a fermented tea, using traditional methods that maintain the integrity of the vitamins and minerals found in the fruits and produce we use. Our products are raw, nutrient dense and probiotic rich. We always use organic ingredients, and whenever possible, source ingredients from small North Shore, Massachusetts farms dedicated to organic growing practices. We are serious about supporting our local farmers and making products that are clean, good for your belly and packed with flavor.
American Vinegar Works ferments, barrel ages, and hand bottles elevated vinegars for cooking and cocktails from their historic mill and vinegar works in New England. They slow ferment vinegars using a deliciously inefficient process from the early 1800s and only use quality American wines, beers, sakes, and ciders as their fermentation base. Their award-winning vinegars have been featured in The New York Times, America’s Test Kitchen, Bon Appetit, Vogue, and Real Simple, among others.