Vermont grown, Vermont made
Lacto-Fermentation is the healthy alternative to pasteurization for producing delicious unique vegetables. Lacto-Fermentation employs lactobacili to ferment, thus transforming raw vegetables into live probiotics. This method of fermentation has been used since neolithic times to increase nutrients and preserve foods.
FinAllie Ferments is owned and operated by farmer and CEO Allie, and her dog Fin. The dynamic duo are featured on our jars. The two have traveled to 51 farms across the USA sharing their knowledge of Ferments and the importance of land and wildlife stewardship since 2010! When Allie isn’t making kimchi or operating her own small farm, she is raising a small herd of beef cows. Allie started this company to heal herself while creating revenue for small local farmers and to offer artisanal and organic healthy foods to southern Vermont.
At FinAllie Ferments we believe in small community farming practices and slow and mindful food production.
What is in our crocks and now? Unique sauerkraut, kimchi and seasonal ferments! We use oak barrels and ceramic crocks that we name individually! We don't ferment or package in plastic.
Meet the Farmers
Allwinds Farm is our local family farm. Haley Felker, Ben Farrell, and our two-soon-to-be-three children are cultivating two acres of vegetables in Townshend, Vermont. This youthful family is following organic standards and raising homestead flocks of laying hens and turkeys. Seasons in and seasons out, there are many lessons that we continue to receive while growing food; in gardens or in acres, by horse or by tractor, we are very grateful to be doing what we do. At Finallie Ferments, we give thanks to work with our friends and neighbors as they grow the produce we tastefully ferment!
Wild Shepherd Farm
Wild Shepherd Farm is a grass-based diversified farm in Athens, Vermont run by David Hassan and Emily Amanna. David and Emily are young famers epitomizing the newest generation of family farms. Wild Shepherd Farm specializes in growing over 30,000 heads of seven varieties of organic (non-certified) hard-neck garlic. They also specialize in raising grass-fed meat, including Dexter dairy cows, East Friesian milking ewes and lambs, and pastured pork. In July of 2012, they completed their ewe-milking parlor, producing their highly sought-after sheep’s milk and selling to local cheese makers. Wild Shepherd Farm produces diverse vegetables, baked goods, pickles and fermented goods, and dried and processed medicinal herbs. Their farm products are sold to weekly milk customers at their roadside farm stand, at local farmers’ markets, and at regional garlic festivals.