We rarely hire! If working hard with a team to produce our regions finest fermented foods, sourced from local-organic sources and made by hand interests you - please apply!
Before we became an official business we took a (second) trip down to Tennessee in the fall of 2012 to...
When we started HEX Ferments we had no idea that serving sauerkraut at Thanksgiving was such a strong tradition here...
Behold the gluten free almond flour waffle with a savory topping like avocado and HEX Miso Kimchi.
Meaghan, Co-Owner and Elsa, Production Manager of HEX Ferments had so much fun sharing how we became Baltimore's first fermented foods company with host Gary Bredow of the PBS show - Start UP.
As most of us are now aware, plastic takes 450 years to degrade and is piling up all around us...
You are hungry, you want kraut on your sandwich but you cannot get the lid off. You summon your powerlifting...
We are excited to be on a new podcast created by Reverends Tom Harris and Billy Kluttz of Govans Presbyterian Church, Believe in...
Recipe developed by local Baltimore Chef Chistopher G. Vaeth :: https://cgvaeth.com :: Hop over and explore all of his delicious recipes on...
This listen from KCRW is a wonderful meditation on why we do what we do, as explained by our friend...
