About Chi Garden Ferments  蕺菜园酵物

At the Chi Garden, we follow East Asian traditions, and passionately preserve the land’s bounty through the ancient art of wild fermentation.

Chi Garden makes Lacto-fermented vegetables for sale, using fresh and local vegetables from our own garden and those of other local farmers. We are keen to develop varieties that mirror the farm bounty in our part of the world. Our fermentation technique includes no-brine sauerkraut style, kimchi style, Chinese Pao'cai style, and Himalayan - Mountains of Southwest China dry-crowded style.  Since 2015, we have developed more than 20 varieties including sauerkraut, kimchi, fermented chilli sauce, kale ferment, and many more! We make specialty ferments using both cultivated vegetables, herbs and foraged plants. visit our google site for more information about our ferments. 

In 2019, the Chi Garden started to develop fermentation training in partnership with Just Food. 

In Spring 2020, we will start to offer fermentation teachings for the home chefs.

Our 2020 Spring business series is ongoing. The next training dates are April 25 and May 2, 2020. To find out about this training session, visit THIS LINK to learn more.