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Fermented Food Fair

Fermented Food Fair



Friday, Jan 18, 2019 • 11:00 – 4:00 p.m.
Saturday, Jan 19 • 11:00 – 4:00 p.m.

At the River Garden, 157 Main Street, Brattleboro, VT



Winter is the time to appreciate all the ways we preserve food. From kombucha to kimchi, salsa to sriracha, pickles to preserves – if it’s in a jar, can or bottle you’ll find it here! This tastebud-tingling event is free and open to the public. Come to the River Garden to learn about and purchase a wide array of fermented, pickled and preserved food!

“Preserving food is a huge part of farming and farmsteading and there are so many entrepreneurs in our region making beautiful creative products from locally farmed food,” Said Orly Munzing, Founder and Executive Director of the Stroll, “Pickling and fermenting are great ways to get nutrient-rich food in the winter. Plus it’s really delicious!” she added.

“People will be able to sample and buy pickled veggies, kimchi, sauerkraut, jam, and so much more,” said Vicki Friedman, the River Garden’s coordinator, “We’ll have maple syrup, yogurt, salsa and sriracha, and even black garlic!” She added, “Some vendors will be selling equipment for home pickling and fermenting too.”

Participating Vendors:

Deer Meadow Homestead: Jelly and jam, made with locally sourced ingredients whenever possible. No high fructose corn syrup.

FinAllie Ferments: Kimchi, sauerkraut, kombucha kits, kraut making kits and crocks for kimchi, and fermented bubble tea.

Grace Hill Farm: Handmade, cave aged raw milk cheeses

Green Mountain Creamery: Vermont Style Yogurt

High Meadows Farm: Black fermented garlic, Pickled garlic scapes, CBDhemp, dried buds and pre-rolled

Kirk’s Creations: Several krauts, hot sauces, pickled veggies and vegan kimchi

Lost Art Cultured Foods: Organic Cultured Veggies that are are naturally probiotic and designed to easily incorporate into everyday meals.

Salsa Sisters: Homemade Salsas

Small Town Cultures: Colorful ferments from locally sourced organic produce and foraged plant material. Traditional raw lacto-fermented veggies, gut shots, and sauer salts.

Sugar Bob’s Finest Kind: Smoked Maple Syrup, Vermont Maple Sriracha


Registration still open for vendors! Click here to register or

contact Vicki Friedman    802-246-0982