Join the Fermentation Celebration: Baltimore’s Exciting New Festival Brings Food Lovers Together!

On Saturday, Baltimore will host a big celebration of fermented foods, drawing fans from all over Maryland. It might seem odd to watch food bubble and change color, but for festival co-founders Shane and Meaghan Carpenter of HEX Ferments, it’s a natural process worth celebrating.

Humans have been fermenting food for thousands of years, dating back to ancient cultures in places like China and Babylon. Originally a method to preserve food, fermentation has become an art form. “It’s like cultivating new flavors and fragrances,” Meaghan explains. Her family’s tradition of fermentation has grown into a thriving business, with their products available in stores like Whole Foods.

Since launching in 2013, HEX Ferments has made a mark in Baltimore. They offer a wide range of products from kimchi to kombucha. The festival showcases this growth and the rising interest in home fermentation. Meaghan notes that making fermented foods can be as simple as salting cabbage in a jar.

Interest in fermentation surged during the pandemic as people wanted more control over their food. Bill Schindler of Modern Stone Age Kitchen has seen a rise in customers asking about fermenting their own foods since then. He believes the pandemic made many realize the importance of sourcing food locally and being self-sufficient.

In Kent County, where Schindler teaches classes on fermentation, workshops sell out quickly. “People used to think it was dangerous,” he says, mentioning the fear surrounding bubbling foods. In reality, fermentation is often safe and healthy.

One major influence in the fermentation world is Sandor Katz, a pioneer who rekindled interest in the craft in the late ’90s. After being diagnosed with AIDS, Katz explored fermentation as a means to improve his health, making the process more accessible to the public. He’ll be at the festival too.

Davon Pulliam, who founded Tortuga Kombucha, agrees that opportunities for fermenters to learn and share ideas are rare. “I haven’t seen anything like this in Maryland,” he says, highlighting the community aspect of the festival.

The trend towards home fermentation reflects a growing desire for people to provide for themselves. As Meaghan puts it, “There’s power in locality.”

With the popularity of events like the Baltimore Fermentation Festival, it’s clear that more and more people want to explore and celebrate the art of fermentation in their own homes.

For further insights into the health benefits of fermented foods, you can check out this Harvard article.

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