NW Ferments

Get Fermented!

Let us introduce you to the joy of fermentation! We’ll help you demystify the processes, allowing you to ferment with confidence.

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Start Your Fermenting Journey with These Popular Products

You might be wondering where to begin on your fermentation journey.

Whatever your lifestyle & dietary needs may be, we’ve got a culture for you.

Sourdough Starters

A top down view of a table with 3 loaves of sourdough on it

Choose from our sourdough starters and kits to make San Francisco, Camaldoli, Yukon, Danish, Desem, or Gluten-Free sourdough varieties.


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Yogurt Starters

A top down view of a bowl of yogurt with a wooden spoon in it

Try our heirloom yogurt and buttermilk varieties. Many culture at room temperature (mesophilic), some require heated culturing (thermophilic). Vegan? We've got a yogurt starter for you too!

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Starter Kits

A person pickling cucumbers, carrots, and beets

Making fermented foods and beverages is easy to do. Our kits come with the starter culture, as well as supplies, ingredients, recipes & instructions to get you on your way.


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Kefir Cultures

A bottle of kefir on a table with a glass of kefir with berries in it in front

Milk kefir and water kefir pack a nutritional punch (and they're gluten free to boot). We offer milk and water kefir grains, as well as kefir starter- which is great for travel, or for those that don't want the maintenance of grains.

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Kombucha Cultures

Three bottles of kombucha with a jug of kefir in the background

Save money by making your own healthy kombucha at home. Easy to make, and it can be flavored however you like.

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Cheese Cultures

Three bottles of kombucha with a jug of kefir in the background

We offer a wide variety of cheese cultures and rennets for the seasoned cheesemaker or the novice.

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Tempeh Cultures

Three bottles of kombucha with a jug of kefir in the background

Tempeh is a great source of protein, and easy to make. Can be made using beans, grains, rice, or a combination of the three. Requires a heat source for incubation.

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ABOUT US

Good friends with a shared interest in fermentation, Wendy and Sue started NW Ferments in 2015. Since then, they’ve helped people discover ways to improve their health while saving money by controlling what’s in the fermented foods they eat.


NW Ferments uses top quality ingredients for their starters- from organic, non-GMO, and local (when possible) sources. They also strive to keep a minimal carbon footprint with green practices- recycled & recyclable materials and excess by product goes to local farm animals.


Wendy and Sue bring their sense of humor and fun to fermentation, and every other area of the business. a company that makes fermenting easy for newcomers and experts alike.

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Helping Our Customers Succeed At Home Fermentation

What do our customers think of our efforts? Here’s what they say!


Just made San Francisco sour dough for the first time. Turned out fantastic, very happy with the product. These girls are great, I found their videos on YouTube (funny as hell). Cheers to them.

Mike J.

NWFerments is always really helpful when I have questions. They know tons about all types of fermentation. Veggies, pickling, cheese, water kefir, kombucha - nothing has stumped them yet. I send all my friends to them when they ask about the ferments on my kitchen counters. I highly recommend buying direct through them!

I've ordered several different products and have had great success with the instructions provided. Great service and fast shipping. I will be ordering again soon.

Kari S.

Shop Locally, Find A Store Near You

Besides shopping on our website, you can also find our products at many natural food, homestead and brewing supply stores.

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Common Questions

About Home Fermentation

  • What Is Fermentation and How Does It Work?

    Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. This process makes foods more bioavailable & easier to digest.

    Fermentation is also a simple, natural way to extend the life of produce and dairy. 


  • What Foods Are Fermented?

    The types of food that can be fermented are practically endless. Vegetable and dairy fermentation is very common worldwide, but it doesn’t end there. Kombucha, kefirs, yogurt, sourdough, tempeh, and cheese are more great ways to have a variety of fermented yumminess in your diet. At NW Ferments, we love our kombucha, sauerkraut, fermented tomatoes & hot sauce!

  • What Is The Purpose Of Fermenting Foods?

    The purpose of fermentation may have begun to extend the harvest, but it’s now become a whole way of life for many. It’s a great thing to know what’s in your food, have the ability to help digestive issues, and save money to boot!

  • What Are The Health Benefits of Eating Fermented Foods?

    The beneficial bacteria found in fermented foods work like probiotics in your digestive system, chasing away bad bacteria and helping to balance your gut flora. This, in turn, can help you more easily process the food you eat and stay more regular (or keep your “pooper” moving, to put it plainly). Balanced gut health also positively impacts many other areas of your body and mind.

  • Why Is Home Fermentation So Beneficial?

    Fermenting your own foods just makes sense. The quality can rarely be matched by what you find in the store. Commercially produced foods usually contain unwanted preservatives, colors, thickeners, and other additives. Many fermented beverages are actually pasteurized for longer shelf life, killing much of the good bacteria. 

    With homemade, you can control what goes into your food, help avoid allergens, and -last but not least- save a bunch of money!


    Ready to improve your health? Check out our online store now.


  • What Is The Best Time Of Year To Ferment?

    You can ferment your foods year-round as long as you keep the temperature in mind. 


    The ideal temperature is 68-74 degrees to help ensure success. With lower temps, fermentation will go slower- but mold can creep in if there’s not enough activity. With higher temps it will go more quickly- but too high and you can risk damaging your cultures. 


    If your home stays a little too cool, try wrapping a towel around & under your container and put it in the warmest place in your home.


    Always keep an eye out for the change of seasons (sometimes it sneaks up on you). You may need to adjust the location or cautionary practices.

  • What Is A Second Fermentation?

    Secondary fermentation is a way to flavor your finished fermented beverages and also add a little fizz. Add fruit,  juice, herbs, or other flavorings to your finished kombucha, water kefir, or milk kefir (be sure to remove the grains or SCOBY first). Seal tightly in your container & allow to ferment for another day or two. The addition of sugars (fruit, etc.) causes more fermentation, infusing flavor & adding effervescence. Keep an eye on your container, as gasses can build up. If your lid starts to bulge, you can “burp” it to release the gasses.

  • Is Fermenting Easy?

    While the fermenting process is fairly straightforward, there are steps involved that should not be changed for a better chance at success. Our mission is to help you enjoy fermentation while demystifying the process and reassuring you that “oopsies” do happen to even the most experienced.

How To “Get Fermented!”

Learning The Basics With Sue And Wendy

The NW Ferments family has your back when it comes time to learning the basics of fermenting. Sue and Wendy have been fermenting for years, partnering even before they started the business. They want you to be successful in fermenting at home, so check out our “how-tos” for tips and tricks as you get started.


If you still need help, reach out! Our customer service team is happy to answer questions about our products-  Email, call or message.

Check Out Our YouTube Channel

Fermenting Recipes

Does your mouth water when you think about tangy sourdough bread, strawberry lemonade water kefir, or experimenting with creating a whole grain kombucha mustard? 


Our recipes guide guide you through the basics of new foods you can enjoy making at home, then sharing with family and friends.

Sourdough Bagel Recipe

May 3, 2023
Ingredients 1¼ cups warm water (254 grams) 1½ tablespoons honey (40 grams) ⅔ cup sourdough starter, active and bubbly (110 grams, fed at 100% hydration) 4 cups all-purpose flour, spooned and leveled (500 grams) 2½ teaspoons salt (14 grams) Instructions Melt the honey in the warm water then stir in the starter until combined. Add in the flour and salt then mix until a shaggy dough forms. Knead the dough until it becomes smooth. If using a stand mixer with a dough hook attachment this will take about 4-6 mins on the lowest speed or knead by hand. Cover and let rise in a warm place until it has increased by about 50% (about 8-12 hours, depending on the room temperature). After rising, turn the dough out onto a clean work surface and divide into 8 equal pieces. Form each piece into a ball by pulling the dough to the center and pinching it closed, making the surface of the ball as smooth as possible. Poke a hole through the center of the ball and gently pull into a bagel shape. Place the formed bagels on parchment paper (cut the parchment paper into individual pieces for each bagel to make it easier to transfer into boiling water later). Cover and let rise until the bagels become puffy (about 1-3 hours). Boil about 6 cups of water in a pot and stir in 1 tablespoon of sugar. Preheat the oven to 425°F with the rack in the center of the oven and with a pan of water to create steam as the oven heats up. After rising, boil the bagels for 30 secs to 1 min on each side (the longer the bagel is boiled, the less it will rise in the oven and the chewier the bagel will be). Place on a baking sheet after boiling. Remove the pan of water from the preheated oven and bake the bagels for about 14-16 mins, until they are lightly brown. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

Sourdough Pizza Crust

May 3, 2023
Ingredients ¼- ⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) ¾ cup water (175 grams) 1 teaspoon olive oil (5 grams) 1 teaspoon salt (5 grams) 2¼ cups all-purpose flour, spooned and leveled (260 grams) Cornmeal Instructions Mix together starter, water, oil, and salt. Add flour and combine until all flour is hydrated. Place into a lightly oiled bowl, cover, and let rest for 30 mins. After resting, stretch and fold the dough: first, moisten fingers to prevent sticking then take one edge of the dough and pull up then press it back into the center of the dough. Turn the bowl and repeat with the next edge, continuing until the circle is complete (about 8 folds). Cover the dough again and let rest for another 30 mins. Stretch and fold the dough for a second time using the same technique. If time allows, stretch and fold the dough a third time after another 30 min resting period. Cover and let the dough rise until almost doubled in size (about 8-12 hours). After rising, gently turn the dough out onto a generously floured surface. If you wish to divide the dough now would be the time to do so. Dust the dough with flour then gently shape into a ball (or balls), making the top surface of the ball(s) as smooth as possible. Place into a lightly oiled bowl(s), cover, and let rise for about 1-2 hours. Preheat the oven with a pizza stone to 500°F for about 30 mins before baking. Spread cornmeal over parchment paper and turn the ball of dough out on top. Stretch and pull from the underside of the dough to make a pizza shape. Spread toppings over the pizza then cut the parchment to the edge of the dough. Transfer to the preheated pizza stone and bake for about 6 mins.  Remove the parchment then bake for another 3-6 mins, until the bottom is crisp to personal preference. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

Sourdough Sandwich Bread Loaf

May 3, 2023
Ingredients 4⅓ cups all-purpose flour, spooned and leveled (510 grams) 4 tablespoons salted butter, softened (56 grams) 1 tablespoon sugar (14 grams) 2 teaspoons salt (10 grams) 1¼ cups warm water (280 grams) 1½ teaspoons honey (12 grams) ¼-⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) Instructions Dissolve the honey into the warm water then stir in the starter until combined. In a separate bowl, mix together the flour, butter, sugar, and salt. Add in the liquids and stir until all the flour is hydrated. Cover the bowl and let rest at room temp for 30 mins. After resting, knead the dough for about 6 mins using the dough hook attachment in a stand mixer or by hand. The dough should be smooth and tacky. Place in a covered bowl and let rise overnight, until almost doubled in size (about 8-12 hours). Once risen, gently turn onto a lightly floured surface and let rest for about 8 mins. Prepare a buttered 9” by 5” loaf pan. Gently pull the dough into a rectangular shape, roll the rectangle into a log then tuck both ends of the log underneath. Clean the surface of excess flour. Make the top surface of the log as smooth as possible by pulling excess dough toward the underside of the log using hands and bench scraper. Once shaped, the log can be placed in the 9”x5” loaf pan. Cover and let rise until puffy (about 3 hours). Preheat the oven to 500°F. When bread goes in, lower the oven temperature to 375°F and bake for about 35-40 mins or until the top of the bread is browned. Let the loaf rest in the pan for about 15 mins before removing and let the loaf cool completely before slicing. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

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