Hi, I'm Ben —

I grew up eating fermented foods in Korean restaurants and Jewish delis. My mom is a passionate cook who owned a noodle restaurant in Seoul. Watching her make kimchi and brew kombucha at home, I grew an appreciation for fermentables, probiotics, and food in general. I attended the University of Texas at Austin where I graduated with a degree in Microbiology. I learned about global food systems and the slow food movement from professor Raj Patel. During my time in college I started brewing kombucha and making fermented foods. I started Casper Fermentables to make nourishing fermented foods for my local community.

Casper Fermentables pops up every Saturday at the downtown farmer's market in Austin, Texas. At our booth you can find Casper kombucha, turmeric sauerkraut, and kimchi. We also sell our kombucha, sauerkraut, and kimchi at local stores.

 
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