"SMALL BATCHES, HAND CRAFTED, FERMENTED FOOD & BEVERAGES"
House of Ferments creates unique vegetable ferments and kombucha using local and organic ingredients. We (Erin Belmont and Matt Galiher) started the business in 2016 after years of hobby fermenting and learning about the art and culture of fermentation. We realized there was a demand for local fermented foods and beverages, and at the same time found that for us fermenting was no longer just a hobby – it was a passion. We decided to use our excitement to build a local source for fermented goods.
We are committed to sourcing local and organic ingredients as much as possible. Our solid relationships with local farmers are essential to how we operate the business. All of our business decisions take into account where our supplies are coming from– whether that’s the cabbage for the kraut or the jars that we package in; we support local farms and businesses first, and then branch out from there. We are most proud of the difference we make in our community by being a part of the local food system. Sourcing local and selling local keeps ourselves and our neighbors in business.
Kombucha is sweet tea fermented by a community of organisms. Yeast and bacteria work together to ferment the tea into a tangy, effervescent tonic beverage. We use organic tea from Lake Missoula Tea Company as the base for all our kombuchas. We use organic sugar and local &/or organic fruits, vegetables, and herbs for our infusions.
Our variety of sauerkrauts are all made using local and/or organic vegetables. They are fermented in stoneware crocks or stainless steel, and each variety has its own unique flavor based on the spices and fermentation time. Live fermented sauerkraut is crunchy, delicious, and good for you!
Kimchi is a traditional Korean dish made with napa cabbage, daikon radish, and a blend of spices. There are lots of different varieties and ways to make kimchi. Our kimchi is vegan; we do not use fish sauce or sugar in our kimchi. It is tangy, crunchy, and has just the right amount of heat.
Super small batch seasonal and specialty ferments are available at farmers’ markets or in our CSA. We work with our farmers and use the vegetables that they have an overabundance of or are really excited about for the season. Seasonal creations include fermented salad turnips, onions, radishes, and kohlrabi kraut.
Backroad Cider, Hamilton
Bitterroot Brewery, Hamilton
Burns St Bistro, Missoula
Cafe Dolce, Missoula
Cherry St Cafe, Hamilton
Conflux Brewing Company, Missoula
Darby Merc, Darby
Fin’s Taphouse, Corvallis
Great Burn Brewing, Missoula
Green Source, Missoula
Lifeline Creamery, Victor
Lost Trail Power Mountain, Lost Trail
Lucky’s Market, Missoula
Markus Foods Inc, Whitefish
O’Hara Commons and Sustainability Center, Hamilton
Oddfellows Bakery, Salmon ID
Orange St Food Farm, Missoula
Prairie Unique, Terry
Rainbow’s End, Hamilton
Mill Crick Farm Stand, Hamilton
Nonna’s Neighborhood Eatery, Missoula
The Dram Shop Central, Missoula
The Good Food Store, Missoula
Third Street Market, Whitefish
Food Zoo, University of Montana, Missoula
Westslope Distillery, Hamilton
Wildwood Brewing, Stevensville
8 oz cream cheese (room temp)
3 oz feta cheese or other soft cheese
3/4 cup kraut - any variety of House of Ferments kraut
A few teaspoons of brine
Combine the cream cheese, feta, and kraut in a food processor and blend until combined. Add brine as needed to achieve a creamy texture.
8 oz cream cheese (room temp)
4 tablespoons House of Ferments Kimchi
A few teaspoons of kimchi brine
Combine the cream cheese and kimchi in a food processor and blend until combined. Add brine as needed to achieve a creamy texture.
1 cup peanut butter
1/2 teaspoon honey
1/2 teaspoon tamari or soy sauce
1/2 cup House of Ferments Kimchi
Combine the peanut butter, honey, and tamari in a bowl. Lightly squeeze the kimchi to drain, saving the brine; chop finely. Add the kimchi to the peanut butter mixture. Stir until smooth, adding brine as needed to achieve a creamy texture. Make it a sauce by adding kimchi brine and some water when mixing the peanut butter.