Fermentopia

03/14/2026

Shout out to our friends at ☀️
I’ve just picked up a copy of this year’s edition of the most comprehensive guide to all things food and bev in the greater Rogue Valley. They nailed it once again, and I was surprised and humbled to find a whole page dedicated to our festival! What a fantastic recognition of all the FERMENTOPIA taste makers, and the products they create with so much love and passion: from sourdough, kraut, kimchi and miso to cheese, chocolate, wine, hot sauces, beer, kombucha, kefir and beer! FERMENTOPIA is a celebration of your amazing work. Thank you 🙏

02/20/2026

Another great kraut maker calls Southern Oregon their home. Discover and their wide selection of ferments! Bold, flavorful and unique combinations of traditional cabbage paired with other vegetables including beets, carrots, parsnips, and many other. Creative, delicious and nutritious! Our current favorite is the Spicy Dill Sauerkraut.

02/02/2026

Today is the World Ferment Day!

02/01/2026

Tomorrow, February 1, is the World Ferment Day, but for us here the love affair with fermented foods and drinks is a year round thing.
Here is our challenge for you! Starting tomorrow make sure you incorporate ferments into at least one meal each day! Extra points if you learn how to make your own ferments!! ferment.day

01/30/2026

01/29/2026

Meet her majesty - Cindy Yi - the Queen of radish kimchi.
This Korean staple ferment bursts with flavor and is a perfect addition to your next fish tacos, eggs (any style), grilled chicken, or a bowl of plain rice (trust me!)…..
Or straight out of the jar at midnight. No judgment.

01/25/2026

What a way to kick things off!
Day One of FERMENTOPIA FESTIVAL was an absolute triumph—buzzing energy, curious crowds, and tables overflowing with flavor. The real stars? Our incredible makers and their wildly delicious creations. From crunchy, complex krauts and zesty fire cider to umami-packed fermented garlic paste and perfectly seasoned fermented nuts—every bite told a story. Add to that tangy sourdough loaves, beautiful cheeses, elegant wines, crisp cider, soulful miso, bold hot sauces, and so much more, and it was clear: fermentation is alive and thriving.

Thank you to the artisans who shared their craft, passion, and patience with us—you turned microbes into magic and made Day One unforgettable. Here’s to celebrating the makers who keep our food culture vibrant, flavorful, and deeply nourishing.
See you all tomorrow, Sunday, January 25, 11AM to 5PM.