Meet The faces Behind NW Ferments
Wendy and Sue met years ago while taking a food preservation class, and discovered their shared love of fermenting foods and beverages at home. After working together producing for another fermentation company, Sue and Wendy knew they wanted to form a professional partnership and grow their own business, their way.
Since 2015, NW Ferments has been proud to offer quality products, share fermentation education, follow sustainable practices, and engage with the local community. It’s our goal to enable people to improve their health, learn valuable skills, and save money with home fermentation.
Why Choose NW Ferments?
High-Quality Ingredients
We not only have quality starters, we also use quality ingredients from organic, non-GMO sources, with an emphasis on local sourcing.
Eco-Conscious
Using the "reduce, reuse, recycle" motto, our packaging is recycled and/or recyclable, our practices are sustainable, and by-products of fermentation are distributed to local farmers for feed.
Education
Our goal is to make fermentation more approachable and easy to understand, through online instruction, community classes and stellar customer service. We hope to empower customers to improve their health and save money.
Community
Sharing our passion for fermenting inspires us to connect with our community - by volunteering, donating to local charities, and teaching local classes.
Meet Our Owners
Sue
Sue has two grown children (3 including her husband), 3 grandchildren, and a menagerie of dogs, goats, sheep, cats & chickens. Her favorite ferments are sauerkraut and fermented tomatoes. She is a Sagittarius and loves pina coladas.
Sue also enjoys educating people about living healthy by making good-gut foods and beverages at home.
Wendy
Wendy has three grown children (4 including her husband) and is looking forward to grandchildren. Her favorite ferments are kombucha, sauerkraut, fermented hot sauce and beer. She is a Pisces and loves getting caught in the rain.
And, of course, Wendy enjoys educating people about the sustainability of fermenting their own foods.
