Ferment Pittsburgh

Ferment Pittsburgh is a project created to influence the growth of fermentation culture in our area. We offer classes, put on the annual Pittsburgh Fermentation Festival, and sell various ferments on a small scale. Please contact us with any questions regarding fermentation and culturing, whether you need advice or are looking for some cultures. 

Next event,

Healthy Living and Organic Lifestyles Vendor ShowSunday 
September 11, 11am- 3 pm 

4018 Grizella St 15214
Free, Make Your Own Sauerkraut

Fall workshop schedule,
All workshops held at the Irma Freeman Center for Imagination. Registration
Basic Fermentation: Sunday Oct 9, 4pm- 6pm
Advanced Fermentation: Sunday Oct 23, 4pm- 6pm
Miso, Tempeh, and Other Bean Ferments: TBA
Dairy Cultures, Ferments, and Preservation (cheese): TBA

Find us at

Bloomfield Farmer’s Market
Saturdays 9am- 1pm Liberty Ave and Gross Street

    Projects/ Inventory

    This is a comprehensive list to track the history of items produced and does not reflect the current inventory.

    • Black Garlic- Butter Hill Farm garlic (Allison Park, 10 miles from Pittsburgh). Held at 130 degrees for 40 days.
    • Salt Pickled Peach Blossoms- young blossoms, pickled in plum vinegar and dried for tea.
    • Salt Pickled Violets- pickled in plum vinegar and dried for tea.
    • Apple Cider Vinegar- apples collected in State College. Raw, unfiltered, nothing but apples.
    • Plum Vinegar- fruit collected in Lawrenceville. Raw, unfiltered.
    • Serviceberry Olives- salt-pickled green serviceberries.
    • Fermented Hinklehatz Flakes- crushed and fermented hinklekatz peppers, then strained and dehydrated. Hinklehatz are a Pa Dutch favorite to add to your sauerkraut.
    • Spruce Sauerkraut- mid-spring spruce tips add a lemony, coniferous taste to fermented cabbage.
    • Winter Solstice Miso- prepared annually on the solstice. Soybean and barley sweet miso.
    • Fermented Apple Spice- strained mash from apple cider vinegar, dehydrated slowly, and ground to a powder.
    • Milkweed capers- salt-brine fermented milkweed buds.
    • Green Peach Olives- under-ripe peaches, salt-brined.
    • Fermented Young Whole Black Walnuts
    • Cultured Yogurt- grass-fed milk from Pasture Maid Creamery
    • Cultured Butter- salted, Brunton’s Dairy cream, innoculated with kefir culture.
    • Maple Sap Vinegar- sap collected from trees in Pittsburgh, allowed to ferment, age, and condense naturally to a strong acidity.
    • Natural wine – wild yeasted wine, with no sugar or anything else added. Current flavors- peach, Concord grape.

    Upcoming Projects

    • Coffee
    • Acorn flour
    • Fish sauce