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Fishtown Ferments is a collaborative project and wholesale operation founded by three restaurant guys. The group came together in the kitchen and behind the bar at the James Beard nominated ‘Martha’ in Kensington, Philadelphia. Mike remains the fermentation director at Martha, which recently claimed Best Pickles from Philadelphia Magazine. The same focus on local, seasonality, and preservation that drove us at Martha carries over to Fishtown Ferments.


Our approach is simple: we use sea salt, the best produce we can find, and lacto-ferment pickles the old fashioned way. We believe in long fermentation and bold spicing. Our ferments are always vegan, gluten-free and never contain any added sugars or preservatives.


We work in close collaboration with our friends at Riverwards Produce and Pennsylvania Farmers to procure high-quality produce.


You can find our sauerkraut, kimchi, pickles, relishes and more at specialty shops and markets, like Riverwards Produce, Primal Supply Meats, and Weaver's Way Co-op, as well as Farmers Markets in the Philadelphia Area.


We also host fermentation-focused dinners and events at our kitchen in the Port Richmond Neighborhood. And we'll be popping up and leading fermentation classes around the city. To find out what's going down when and where, follow us on instagram.


Any ferment related questions? Don't hesitate to reach out.

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