29/07/2026
After 9 years, it's time for us to leave Facebook.
This wasn't easy as a decision. Fermenthings has grown on this platform, and many of you discovered us here. But sometimes a culture is so rotten that you need to throw away the whole product.
Over the years, Facebook has become a place where we no longer feel at home. More and more, it feels like an echo chamber where outrage is rewarded, where anti-science, anti-ecology, racism, and fear are amplified, and where algorithms seem to favour division over curiosity. We don't want to spend our energy trying to outsmart an algorithm or shouting louder to be heard.
Fermentation teaches us something else.
It teaches patience instead of urgency, collaboration instead of competition, living ecosystems instead of endless streams of content. It reminds us that meaningful things need time, care, and real exchanges.
So rather than chasing clicks, we'd rather invest that energy elsewhere.
You'll still find us on Instagram (yeah we know it's controlled by the same guy) where conversations still feel possible and where we can stay connected with our community. (Until a certain point probably)
But even more importantly, you'll find us in real life: around a workshop table, during a tasting, at brunch, in the shop, or simply over a cup of something fermented.
We'll also be putting more energy into our wiki, creating better learning resources, and developing physical tools that help people discover fermentation beyond social media.
If you've been following us here over the past nine years: thank you!
But the future of Fermenthings has never been about screens.it's about people gathering around living food. So see you in the real world!
