Island Culture: Hitchcock Foods Ferments

island culture

Following our mission to prepare foods from their foundation, we have taken deep dives over the years into many of the building blocks of our cuisine that have inspired us. What started with kraut, sour dill pickles and mustard led to a journey of discovery involving honey-brew kombucha, mead and vinegars, and finally our freshly-released koji ferments program.

Fermentation Director Oliver Marino prepares these ferments (and more!) out of our WSDA-licensed food plant on Bainbridge Island. Whether adding acid or umami to a dish, or enjoyed for the myriad health benefits, the Hitchcock Foods line supports local agriculture, your own gut health, and the possibilities of preparing food that is as interesting as it is delicious.