Ilkay M. Basugur
Food is Medicine
We at Fermentality believe that preventable illnesses are caused by long-term damage to the digestive system. The irresponsible addition of refined sugars and hydrogenated fats, combined with the loss of essential nutrients during industrial food processing has positioned the Standard American Diet as the human body's strongest enemy.
Our mission is to reintroduce traditional methods of preservation, namely lacto-fermentation, which transforms raw foods into delicacies using beneficial bacteria cultures. The resulting product promotes healthy gut flora, repairs damage due to chronic inflammation, and creates enzymes to ease digestion. The bioavailability of micronutrients and antioxidants is enhanced, which strengthens our immunity to bacterial and viral infections.
Naturally Probiotic for a Healthy Microbiome and a Strong Immune System
Lactobacillus and other beneficial bacteria are found in raw, pesticide-free veggies, and our job is to help them multiply and transform the produce into a superfood. These organisms begin to die off shortly after harvest, which is why we purchase our veggies directly from the farmers. You can find a list of them here.
Our ferments are exclusively available at these farmers markets.
The perfect blend of tartness and crunch, spiced with cumin and ajwain seeds. A tasty complement to a juicy bratwurst or grilled zucchini. Good source of vitamins C and K.
Our anti-inflammatory powerhouse is fermented with fresh turmeric, ginger, black pepper, and coriander. Add it to stir-fried veggies for an extra kick. High in iron, gingerol, and curcumin.
The sweetness of red cabbage meets the earthiness of celery root. Try it on avocado toast. High in potassium, anthocynanin, and vitamin B6.
Locally sourced carrots, shallots, Fresno chiles, lemongrass and garlic make a tangy kraut perfect for topping grilled swordfish or shrimp tacos. Excellent source of vitamin A.
The iconic Korean pickle, made with napa cabbage, daikon radish, ginger, garlic, fish sauce, and gochugaru. Its mid-range spiciness pairs well with braised pork belly or roasted Brussels sprouts. High in fiber and vitamin C.
Our vegan clear kimchi makes up for its lack of spiciness with extra umami from kelp and shiitake mushrooms.
The most nutritious of all the cruciferous veggies, our cauliflower is brined with turmeric, ginger, garlic, shallots, kaffir lime, and lemongrass. A bright and crunchy complement to salads and stews. High in vitamins C, K, choline, and folate.
Beets, turnips, and baby carrots are brined with garlic, ginger, and spices to create a crunchy medley packed with antioxidants and phytonutrients. The bright magenta brine can be blended with avocado oil to make a salad dressing.
The perfect probiotic beverage. Like kombucha, it's loaded with beneficial bacteria, but also comes packed with fiber, iron, folate, and potassium. Regular consumption of beets will stimulate liver function and prevent cancerous cell growth.
Water Kefir (Tibicos)
Our naturally carbonated probiotic soda is made with organic raspberries, blueberries, blackberries, and a culture of beneficial bacteria and yeasts. It's sweeter and more refreshing than kombucha, alcohol- and dairy-free, and contains dozens of LAB strains.
Niya by Fermentality
Keto-Friendly Breads and Desserts
Low in Carbs, Gluten-Free, High in Healthy Fats
The ketogenic lifestyle is built on switching your body's fuel source from carbohydrates to fat. By reducing carb intake to 5% and protein to 20% of daily calories, the body enters a metabolic state called ketosis. During this state, the liver converts fat molecules into ketones, which are used for fuel as an alternative to glucose. The brain functions better on ketones, fat stores are burned off easier, hunger decreases and energy increases.
Some foods are difficult to give up. Many people on keto find themselves craving bread, pastries, and sweets. We have created a wide variety of baked goods that meet the ketogenic requirements. We use non-GMO almond flour, organic coconut flour, golden flaxseeds, organic eggs, grass-fed butter, and natural zero-glycemic sweeteners like monkfruit, erythritol, and allulose.