The hunt for fresh ferments at the farmers market

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Usually, you head to the farmers market to pick up the freshest ingredients, b ut some foods need a little extra time.

Several booths at the Santa Barbara Farmers Market sell fermented products, food that goes through a metabolic process that converts sugar to acids, gases, or alcohol.

With Santa Barbara’s Fermentation Festival fast approaching, KCRW market host Katie Hershfelt went on a hunt for fermented goods.

From left – Mark Makela of California Coast Naturals, Bryant Dempsey of Spring Hill Jersey Cheese, Melissa Sorongon of Piedrasassi (Kathryn Barnes/KCRW) (The original image is no longer available, please contact KCRW if you need access to the original image.)

Fermented items at the market:

  • Sprouted legumes, seeds and grains from Ojai Sprouts
  • Sprouted almonds from Fat Uncle Farms
  • Spicy green chili sauce and pickles from Shepherd Farms
  • Olives and dry martini mix from California Coast Naturals
  • Sourdough bread and starters from Piedrasassi
  • Salt cured lemons from Hilltop and Canyon Farm
  • Raw/aged cheese and cultured butter at Spring Hill Cheese

The Santa Barbara Fermentation Festival is Sunday, September 11th in Goleta.

To check out all our past farmers market segments, head to