“Fermenting things up a bit”
Intern Brittany McClanton interviews Amy Peddie, owner of Fermentology
What are fermented foods?
“Fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid.” (Katie, https://wellnessmama.com).
The benefits of the preservatives from fermented foods can be very beneficial to your diet and digestive system, including the additions of b-vitamins, Omega-3 fatty acids, and probiotics. Amy Peddie, owner of Fermentology, knows all about fermented foods and its benefits. Her love of fermenting foods started in 2006, when she began devoting time and money to develop the correct procedures and distinctive tastes of her products, which include sauerkraut and kimchi.
You can find Fermentology on Saturdays at the Greensboro Curb Farmers Market from 7am-12p and get a sample of her fermented foods.
1. What inspired you to create this unique product?
“Three years ago I attended my neighborhood’s local farmers market, Grove St Peoples Market. I loved the market, with its local vendors selling handmade items. The DIY nature of the market got to me. However, I wished that there was someone there selling locally made, healthy fermented foods. As soon as I vocalized my wish I realized I was the solution to what I saw as a need in the community for healthy, local, fermented, raw, live foods. Grove St Peoples Market is in a low-income neighborhood and food desert. I thought raw, live, probiotic rich foods would have a great benefit to my neighbors. Even though most people have a negative connotation of fermented foods like Kimchi and Sauerkraut, by offering samples of my delicious ferments I have garnered many new fans.”
2. What is your signature product?
“I do not have a signature product; however, I do offer four items year around, Red Kimchi, White Kimchi, Green Kraut and Purple Kraut. Red Kimchi is a Korean inspired kimchi which features Korean hot pepper called Gochugaru, fish sauce, ginger and garlic for a well-rounded bold flavor. White Kimchi is vegan and features red dates called Jujubes and Asian pear for a tangy sour flavor. Green Kraut is flavored with dill and garlic and is great on nearly everything (even chocolate cake!). Purple Kraut is focused on antioxidants, with ginger, beets and red cabbage for a rich purple color.”
3. What inspired you to be in the culinary field?
“The need. I love sauerkraut and kimchi, and because my desire for ferments often was greater than my bank account, I learned how to make fermented foods myself. Now I’ve been fermenting for 11 years and have learned a lot through my successes and failures.”
4. What are some key elements you learned through the Kitchen Connect GSO Program?
“The most important part of the KCG program for me was the business class with Candace from S.E.A. and the Safe Plate Program. Even though I had learned a lot about running a small business on my own, Candace brought a great deal of information to the class about pricing, costs, overhead, trademarks and more. The Safe Plate class, while taught by Vincent Webb, also featured a Microbiologist from NC State who was able to answer all the hard questions about safety in the production of fermented foods.”
5. How has this program help you grow more as entrepreneur?
“The most important thing this program did for my business was provide a commercial kitchen to use, which enabled me to take my business to the next level.”
6. Do you see yourself opening a restaurant? Food Truck?
“No, now I am working to get my ferments into more retail locations and restaurants. If I find investors, I am interested in opening a Fermentary to sell food and beverages, but not just pub fare and booze, but also kombucha, water kefir, light teas and such.”
7. The recipes that you have, were they passed down to you through the family legacy or is this something you blended with your own twist?
“No, my recipes are all crafted my me. My R&D is a lengthy process and takes a lot of trial and error, due to the nature of the product.”
You can also follow Fermentology Foods on all her social networks: