About
Hi, I’m Simona, the founder and fermenter behind Fermen.table.
This project was born in 2020 as a journey of exploration and new discoveries during the pandemic lockdown. I was born in Italy to Chinese immigrant parents, so food has always been an essential part of my life. My connection to fermented foods began early. Since childhood, I ate fermented tofu, preserved mustard greens, fermented bean paste, kimchi, and more every day. These were the flavors I grew up with.
In 2019, while living and working on a farm in Castelo Branco, Portugal, I made my first sauerkraut. With an abundance of fresh produce around us, preserving it was essential for self-sufficient living—not only to prevent waste but also to enhance our meals with added nutrients. I started to realise a simple jar of handmade ferments is more than just an ingredient that adds incredible flavour to a meal. It’s a way to capture the essence of the land and the people who nurture it, preserving not just food but stories and traditions. Stories that are shared and passed down across cultures, connecting people around the world.
In modern times, finding truly natural food in grocery stores is rare. Most products are industrially processed, filled with chemicals and artificial preservatives. People have become fearful of bacteria, over-sterilizing everything while consuming overly processed, unnatural foods, and spending a fortune on vitamin supplements to compensate for their declining health. Our bodies have become stripped of their natural balance and dependent on quick fixes to function. A gut lacking healthy, diverse flora cannot support long-term well-being.
The solution lies in restoring balance through a diet rich in fermented foods, diverse plant-based options, locally grown vegetables and regenerative meat. Reducing processed foods, over-sterilization, and supporting natural ecosystems can help nourish our gut and improve overall the health of the planet.
With Fermen.table, I aim to make a small but meaningful contribution to changing the current food industry. By keeping my production 100% natural, artisanal and local, I hope to offer food that is both nourishing and true to its roots.
What's fermentation
Fermentation is a natural metabolic process where microorganisms like bacteria, yeast, or molds break down organic substances—typically sugars—into simpler compounds, such as acids, gases, or alcohol. This process is often used in food and beverage production to enhance flavor, texture, and preservation.
Fermented Food - Health facts
Gut Health & Digestion – Unpasteurized fermented foods like sauerkraut and kimchi are loaded with probiotics that help balance gut flora, improving digestion and nutrient absorption.
Immunity Boost – A healthy gut supports a strong immune system, helping your body fight off infections and inflammation.
Vitamins & Enzymes – Fermentation increases the availability of vitamins like B12, K2, and C, making these foods more nutritious than their raw counterparts.
Metabolism – The beneficial bacteria and organic acids in fermented foods can aid metabolism and help regulate blood sugar levels.
Natural Preservation – Unlike industrially processed foods, traditionally fermented vegetables are preserved naturally, without the need for artificial preservatives or pasteurization, using only salt as ingredient.
By incorporating fermented foods into your daily diet, you’re nourishing your body with living, functional foods that have been valued for centuries. Fermentation enhances taste, creating deep, umami-rich flavor that elevate everyday meals. Whether you enjoy a spoonful of sauerkraut with lunch or a side of kimchi at dinner, these foods are a simple and tasty way to support long-term health.
Explore our selection of handcrafted ferments and bring the power of fermentation to your table.