Our story
I make small-batch kimchi, sauerkraut, pickles, fermented hummus, and hot sauces in Austin, all raw and naturally fermented with nothing but salt, vegetables, and time. Brine Time Fermentation started in April 2026, but I’ve been fermenting since I was a kid putting up the garden with my dad, plus about eight years brewing beer, making wine, and making cheese professionally. Honestly, my favorite part of a market is handing someone a sample and seeing their reaction.
