Christina Robinson is an amazing energetic Mother,Wife,gardener athlete and lover of ferments! We are blessed to have her on our sails and production team! She is our Manchester women’s soccer captain and life coach!
Vermont grown, Vermont made
The FinAllie Ferments team consists of amazing farmers and food alchemists, dedicated to honoring and sourcing from the local and organic Vermont soil. We believe in small community farming practices and slow mindful food production. We produce deliciously unique, Vermont ferments that support our individual health as well as the health of our local food shed.
We buy our Veggies under the CSA model from our local farmers, early season means low income for farmers. Before crops are ready to plant farmers need financial support to buy infrastructure, seed and make repairs.
Now more then ever farmers need our support and we want to pay a premium for the best quality mineral rich organic Vermont food.
Farmer and CEO Allie and her dog Fin are the dynamic duo on our logo. The two have traveled to 51 farms across the U.S.A. Sharing their knowledge of Ferments and the importance of land and wildlife stewardship since 2010!
fermented foods protect and support our immune system!
FinAllie Ferments honors traditional fermentation processes with oak barrels and ceramic crocks. We do not use heat or white vinegar, so every creation is loaded with beneficial bacteria and micro-nutrients that you need
We twist history into every jar!
WHATS BUBBLING UP? unique sauerkraut, kimchi, seasonal ferments, and more! Fermented foods have been an effective way to preserve the harvest and make food more digestible while healing communities. Fermentation transforms foods to a more dynamic and complex flavor, while layering each bite with probiotics!
WHY WE NEVER FERMENT IN PLASTIC....
Acidified foods that undergo complicated chemical reactions (fermentation) leach chemicals and Food-Grade doesn't mean food-safe, especially with exposure to acid over long periods of time - often many months with fermented foods.
At FinAllie we use recyclable and reusable bottles. We take every step necessary to stay away from landfills, and the waste stream at all cost. All veggie cut offs go to feed our chickens,pigs and cows. Any left over food is processed into salads and donated to local food shelves. We also reuse old wine and cider barrels to ferment our product in because it adds complexity and flavor to every bite.
Finallie Ferments strives to create jobs in Southern Vermont. We strive to deliver a delicious crunchy fresh snack that anyone can enjoy and we hope you find our food as delicious as we do!