Snail of Approval winners are selected based upon the quality (the food must taste good and be good for us), authenticity (the food must be true to its source), and sustainability (the food must be provided in a way that addresses consequences of how we produce and distribute food). One of the key aspects of FAB Ferments production is its authenticity: using traditional fermentation techniques in order to create a product that has real health benefits for the consumer.
Broadly, what makes Fab Ferments good, clean, and fair? We’ll let them speak for themselves!
GOOD: We are very passionate and dedicated to preserving the ancient art of fermentation. Our products are handcrafted the traditional way, relying on the naturally occurring beneficial bacteria for fermentation. Because our kombucha is undiluted, unfiltered, unpasteurized, and unaltered in any way, it is possible for it to go above .5%ABV, and therefore we had to go through the process of obtaining a federal and state brewers permit to sell it to the public.
Our main product lines include raw cultured veggie krauts and kimchi, beet kvass, hot pepper s
auce, and kombucha, all certified organic. We also focus on seasonal specialties, using local, sustainably-raised ingredients. Examples include our fermented salsa during tomato season and watermelon lemonade kombucha with Ohio Valley grown melons harvested and juiced at the peak of the season.
CLEAN: As a fermenting business, we have a lot of organic matter waste. This includes prep scraps, fermentation by-products (such as beets), failed batches, paper towels, cultures, cardboard, etc. Rather than going in the trash, all of this waste, hundreds of pounds a month, is composted. We also strive to use local, sustainably raised produce whenever possible. We NEVER use produce that has been raised with chemicals. As of this summer, we are now officially USDA Certified Organic by OEFFA. We strive to build meaningful relationships with local certified organic farmers in the Ohio Valley region.
We are also very concerned with production and waste from our packaging: we do not do any fermentation in plastic and fill/bottle all of our products in glass packaging that has been carefully chosen so that it may be reused by the consumer. Our beet kvass bottles can be reused to store homemade vinegars or tinctures, the kraut jars are excellent for food and organizational storage, and the kombucha bottles can be reused for homebrewing or building an earthship home!
FAIR: Aside from our produce, our teas and sugar for kombucha are purchased from fair trade organizations whenever possible. Our kombucha flavors are pressed from real ingredients, rather than using “natural” or artificial flavors. In terms of our own labor, we are a small business with four employees and seasonal help. We are in the process of opening a Kombucha Tap Room at our facility in Lockland, and look forward to bringing on positive, dedicated, and hardworking individuals to join our fabulous crew! We have an upbeat work environment rich in information about nutrition, farming, natural healing, and more. We also donate and participate in community events. We believe that good nutrition needs to be paired with physical activity and have sponsored a kids softball team for the last seven years. By being a sponsor, we give kids a chance to not only learn about ferments but also take part in physical activity!