Junebug Ferments is a tiny plant alchemy business making small batch naturally wild fermented, live Krauts, Beet Kvass, Fine brines, and wildcrafted herbal tinctures, located in the fertile Skagit Valley Washington where the sea meets the mountains.
Using the ancient practice of wild fermentation, using no heat, vinegar or pasteurization, this transformation is called Laco-fermentation, turning vegetables into a uniquely delicious and more nutritious product with massive gut healing benefits.
Simply organic local plants, time, patience and love.
Vegetables are sourced from certified organic Skagit valley family farmers. All wild herbs are foraged and picked by me, responsibly with respect to mother nature, never overpicking wild plants and berries.
“Let food be thy medicine & medicine be thy food”