Fishtown Ferments is a collaborative project founded by 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, vinegars, or preservatives.
We work in close collaboration with our friends at Riverwards Produce to procure high-quality produce, sourcing local as much as possible. As we move forward, we look to strengthen relationships with local farms and create 100% local products consistently.
We’re slinging jars at Philadelphia area stores and 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 be hosting fermentation-focused dinners and classes at our kitchen in the Port Richmond Neighborhood.
Mike, Tim, & Eric