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. Born and raised in Italy to Chinese immigrant parents, food has always been my way of connecting to both heritage and home. My relationship with fermented foods began early—childhood meals were filled with the bold, complex favors. I often could find fermented tofu for breakfast, preserved mustard greens in many mom's stir-fried dishes, or fermented bean pastes, kimchi, and more as side to every meal.

In 2019, while living and working on a farm in Castelo Branco, Portugal, I made my first sauerkraut. Surrounded by an abundance of fresh produce, preserving it became essential, not only to prevent waste but to support a self-sufficient lifestyle and enrich our meals with added nutrients. I began to think that a simple jar of handmade ferments is more than just a flavourful ingredient. It's a way of honouring the land and the people who tend it.

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 ultra processed, unnatural foods, whiles 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 not only in fermented foods, but also in diverse plant-based ingredients, locally grown vegetables, and regenerative meat. What we choose to eat becomes our medicine—it helps restore and nourish the gut while also supporting a more natural way of growing food, in harmony with the ecosystems around us.

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 at small scale, 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 mold 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.