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Thursday 11am - 7pm Friday 11am - 7pm Saturday 11am - 7pm Sunday 11am - 7pm

HEX Ferments

HEX Ferments creates unique and delicious living foods: sauerkraut, kimchi, kombucha and more! HEX Ferments is a Baltimore based fermented foods company.
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We partner with local and organic growers to bring you the freshest and best tasting artisan ferments in the Mid-Atlantic region. Our line of krauts are rooted in traditional flavors updated with herbs, spices, fruits, wild-foraged and heirloom produce. Our unique seasonal ferments are made in small batches and showcase the flavors of our food-shed. HEX Kombucha is made exclusively by one of our h

ead food-alchemists who has over a decade of kombucha making experience. Made with the finest organic tea or herbal infusions, organic fair-trade cane sugar and filtered water to create one of a kind flavors. HEX Ferments does not use heat, distilled white vinegar or added water to our vegetable ferments, because we want to keep our traditional foods alive! Become re-acquainted with this ancient form of food preservation and all the wonderful flavors it has to offer. Feed your micro-biome...Go with your gut!

05/07/2026

Calling all kombucha lovers 🍹✨

This Saturday, May 9 is our FINAL kombucha workshop of the year and there are only 2 tickets left !

If you’ve been wanting to start brewing your own bubbly, probiotic-rich kombucha at home, this is your sign. Spring and summer are the perfect seasons to get a brew going on your countertop 🌞🫧

Join Meaghan Carpenter, co-founder of HEX Ferments & for a fun, hands-on 2-hour workshop where you’ll learn the essentials of home kombucha brewing, flavoring, bottle conditioning, and SCOBY care.

Come sip, learn, ask questions, and leave inspired to start brewing your own ✨

🎟 Grab one of the last two spots before they’re gone - link to register in profile.

fermentation

04/07/2026

🌱🥬 Our Spring Workshop Series is here! Kraut, kimchi, kombucha + two new classes: The Brine Lab with Hunter + Sharpen your knife skills with Chef Mel…

The Line-up✨
 🔥 Brine Lab April 11th
🌎Fermentation 101 April 18th Earth Day Edition - portion of ticket sales go to benefit the Oyster Recovery Partnership
🔪Knife Skills w/ Chef Mel April 25th
🥬Kimchi May 2nd
🔮Kombucha May 9th

👉Register details in bio and at www.hexsuperette.com under Upcoming Events

We only run a limited number of workshops and once they’re gone, that’s it until late summer.

Want to be the first to know when we are offering workshops? DM with your email to be included in our weekly newsletters.

08/01/2025

🧃ATTENTION HEX KOMBUCHA DRINKERS!☀️

Summer = peak booch season 🌈
But guess what’s NOT peaking?
BOTTLE RETURNS. 😬

We know you’re sipping HEX all summer long—now’s the time to close the loop and bring those bottles back! ♻️

✅ Rinse them
✅ Leave labels + caps ON
✅ Return to where you bought them (full list at hexferments.com → Find Us)

💵 Get your deposit back + feel good doing it

We invest in enough new bottles to last a YEAR… but we rely on YOU to keep this reuse system strong.

Let’s keep the bottles coming back, so the booch keeps flowing. 🍾✨
Reuse. Refund. Refresh.

PS Bring bottles back to & sample HEX kombucha for free! Grab a bite & local provisions while there😉

07/17/2025

We were recently featured in for something we’ve been advocating for since 2010: bringing small-scale, city-based food manufacturing to Baltimore.

When we launched HEX Ferments in 2013, we were told it couldn’t be done. A zoning official literally laughed. The health department joked that “Fermentation” sounded like a last name. One official called our work “impossible and dangerous.”

But we proved them wrong. 💪

It took 3 years, endless meetings, and some unexpected allies — but we opened Baltimore’s first legally permitted fermentation kitchen and never looked back.

From our start at Belvedere Square to shelves across the region, to our latest venture — we’re still growing, still rooted in Baltimore, and still deeply committed to this work.

“Fermentation is about more than food,” says co-founder Shane Carpenter. “It’s about rebuilding local economies, reconnecting to tradition, and proving that meaningful work belongs here.”

Come see for yourself: Join an upcoming fermentation workshop, or stop by HEX Superette to taste the results and support dozens of local makers with us.

🧡 Eat local. Learn local. Invest in OUR city.

04/16/2025

The HEX of HEX Ferments: A Tale of Magic, Science & Tradition

Long before HEX Ferments became a name synonymous with vibrant, living foods, it was something else entirely—a story, a spell, a whisper from the underworld.

Fifteen years ago, HEX was first conjured as a performance art piece—a collaboration between its co-founders, Meaghan & Shane—embodying a healer who lived below the earth, crafting fermented potions from roots, herbs, vegetables, and fruits. By night, they gathered nature’s offerings, and by day, they emerged into the world above, carrying a cabinet of medicinal elixirs to nourish the community before slipping back underground to let the magic of fermentation unfold.

At the same time, their home fermentation practice was taking root, and they began to see fermentation not just as preservation but as transformation: a way to capture the seasons, to honor ancient traditions, and to reintroduce people to the tangy, electrifying flavors of the living world.

Just as Pennsylvania Dutch hex signs were painted to protect and bless, HEX Ferments became a symbol of safeguarding food traditions—preserving the work of local farmers, embracing the unseen science of microbes, and dispelling fears around the ancient practice of fermentation.

The name stuck, and so did the mission: to share the magic of fermentation, to keep the connection between farm and ferment alive, and to continue the work of HEX—one kraut, one kimchi, one elixir at a time.

🧚🏼‍♀️⚱️🔮

03/22/2025

✨Join the HEX Ferments Farmers Market Team!✨

Love fermented foods and connecting with people? HEX Ferments is looking for a part-time team member to run our stand at the Baltimore Farmers Market on Sundays. This role is perfect for someone who enjoys being outdoors, engaging with the community, and sharing our passion for fermented foods.

✨What You’ll Do:

Represent HEX Ferments at the market—chat with customers, share our products, and make sales

Set up, break down, and transport goods (must be comfortable lifting 40 lbs)

Drive a company vehicle (valid license + clean record required)

Work independently and problem-solve on the fly

✨Perks:

$20/hr + end-of-season bonus

50% off HEX Ferments personal purchases

Steady Sunday hours (April 13 - Dec. 21, 2025)

Work outside, connect with great people, and be part of a Baltimore food tradition!

Interested? Email [email protected] with a short intro + resume or past job experience.

✨🔮We’d love to hear from you!

12/17/2024

Our favorite ferment since 2014!

⚫️Black Radish⚫️

Described over the years as the punk rocker of lacto-ferments, pungent, earthy, loud, stinky, yin & yang, the queen, black cat, intoxicating, iconoclast, mind-blowing.

This ferment is like the punk rock anthem of the harvest—a raw, rebellious blend of time and timing, grounded in the pulse of seasonal change. The radish, the OG of the radishes, is the anarchic spark where it all began. It’s the kind of crop that thrives on chaos, refusing to exist without the wild shift of summer to fall. This year, however, the beat of nature lagged. The harvest wasn’t on schedule, throwing off the rhythm of the ferment. Normally, black radishes hit their peak just as late summer sweet peppers finish their run in September, creating that perfect clash of flavors and timing. But this year, the window didn’t open until October, stretching into early November—a delay that kept the punk crowd (aka the loyal ferment lovers) knocking in late September, only to find the doors still locked. We were out there, hustling, scrounging for the right radishes, hunting down the perfect ingredients to make it all come together. By the time we finally got what we needed, it was like scoring the last riff for a legendary jam session—two batches, about 500 pounds of pure, unfiltered chaos ready to be unleashed.

Available now! for shipping (hurry! Get your orders in before this Saturday December 21!) as well as in stores that carry our seasonal Ferments such as

11/14/2024

Happy National Pickle Day!🥒🥬
On this very special day we wanted to take a look back at all the “pickles” we’ve made over the last decade.
✨🥒
Did you know that “pickling” is a preservation process and includes fermentation? Pickling is the umbrella for anything preserved using vinegars and salt brines. From cabbage, onions, mushrooms, carrots, eggs, beets, ground cherries, turmeric to the stately cucumber (& more!). Whether it’s a fermented “pickle” or a vinegar pickle, we pickled it!
✨🥒
We have fermented and pickled a lot over the years using an estimated 450 tons of produce sourced from Maryland farmers!
✨❤️
Find all our pickled and fermented goods

03/29/2024

Behind the scenes! This is one of our largest kombucha fermentors - HOOVER🦉Currently HOOVER is holding 100 gallons of our Turmeric Tonic kombucha fermenting into kombucha vinegar. In a couple of weeks it will be ready for the next phase; fire cider! Have you tried our kombucha vinegars?

03/15/2024

✨Daikon Dills are back!✨ To us this seasonal ferment is a pre-cursor pickle to what’s to come…Spring and summer local produce! Did you know we created the Daikon Dill to help local farmers with excess daikon used as a winter cover crop? It’s a win-win, farmers find a home for a crop in the winter and pickle lovers get a super tasty pickle! Find these at and this weekend at and DuPont. Also available for shipping!

Address

5718 York Road
Baltimore, MD
21212

Opening Hours

Thursday	11am - 7pm
Friday	11am - 7pm
Saturday	11am - 7pm
Sunday	11am - 7pm

Telephone

(410) 775-5044

Website

http://www.hexferments.com/

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