We are excited to be on a new podcast created by Reverends Tom Harris and Billy Kluttz of Govans Presbyterian Church, Believe in Baltimore (more below!) We talked about why/how we started HEX Ferments, why we...
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Recipe developed by local Baltimore Chef Chistopher G. Vaeth :: https://cgvaeth.com :: Hop over and explore all of his delicious recipes on his blog, follow him on Instagram for food inspo @CGVaeth Thank...
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This listen from KCRW is a wonderful meditation on why we do what we do, as explained by our friend and mentor Sandor Katz. Enjoy your time with the...
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Production & Farmers Market Staff HEX Ferments makes kombucha, sauerkrauts and kimchis in Baltimore. We’re looking for talent that appreciates the traditional craft behind our nutritious and delectable offerings. This position...
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Exploited people have been growing our food for many many years.
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Help us “Fill the Tank!” For the Maryland Food Bank
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Official support of local food production and farmers markets.
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When available, HEX whole fermented cabbage leaves are a great vehicle for a quick and nourishing snack any time of day
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Mediterranean inspired dolma wraps with whole, fermented cabbage leaves instead of grape leaves.
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