In short: we're dedicated to preserving local produce through natural fermentation.
If you're still reading: Fishtown Ferments is a collaborative project and wholesale operation founded by three restaurant guys: Mike Landers, Tim Kirkland and Eric Iacone. 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. These are active ferments with live cultures, never pasteurized.
We work in close collaboration with our friends at Riverwards Produce to procure high-quality produce. We also source directly from local PA farms, including Taproot, Beechwood, Three Springs, Heritage, and Germantown Kitchen Garden, and through cooperatives like Lancaster Farm Fresh and Sunny Harvest.
Our jars are currently being slung at these stores and Philly-area farmers markets. In addition to our takes on classics like Sauerkraut & Kimchi, we’ll be releasing unique and funky pickles and condiments all the time.
We’re also hosting fermentation-focused dinners at our kitchen in the Port Richmond Neighborhood.
Any ferment related questions? Don't hesitate to reach out.
Mike, Tim, & Eric