Welcome to Shipwreck Ferments
We make small-batch, hand-chopped, seasonal fermented vegetables at our kitchen in the Salmon Falls Mills in Rollinsford in Seacoast New Hampshire using locally-grown vegetables and sea salt from the waters off Buck's Harbor, Maine.
We are committed to local food, and we strive to make all of our products entirely with local fresh produce as much as possible. This means that our range of fermented vegetables ties to the seasons, giving you a chance to savor the fruits of our area in a new, delightfully sour, way.
Kraut Club: a monthly dose of probiotic goodness
If you love kraut, you'll love kraut club. Stick to the classic caraway flavor or be adventurous and go for the surprise of a different flavored kraut each month. Each flavor of kraut is created with green or red cabbage plus the best of whatever is in season here in Seacoast New Hampshire - be it vegetables, fruits, or herbs. We come up with an outstanding flavor combination, ferment it to tangy, probiotic goodness, then once a month ship it to you -- or if you're lucky enough to live in the Seacoast, you can pick it up from a drop off near you.
Fermentation Workshops: Come ferment with us!
Intro to Fermentation:
More dates in the fall
Curious about fermentation? Not sure where to begin? This is the workshop is for you. Join us at Stock + Spice in Portsmouth for a little history, a little science, and a lot of bacteria talk! We will by a taste-testing a variety of ferments; see a demo of fermenting vegetables with a salt-water brine; and join in a hands-on group kraut making session. Everyone will go home with a jar of kraut to ferment! No fermenting experience required.
Specialty Fermented Vegetables
We take locally grown seasonal vegetables, add Maine sea salt, and ferment them to create unique fermented vegetables, dips, and vinaigrettes all year long. Our products include:
- Sauerkraut & Red Sauerkraut, both with caraway seeds
- Basil Kimchi, Fermented Ratatouille, Fermented Dill Pickles
- Fermented Vegetables: Red Onions, Sweet Peppers, Radishes, Asparagus, Rhubarb
- Fermented Vinaigrettes: Onion Vinaigrette, Radish Vinaigrette, Ratatouille Vinaigrette, & Sweet Pepper Vinaigrette
- Fermented Onion Hummus, Fermented Sweet Pepper Salsa
We are at the following farmers' markets. Come see us and taste-test our ferments.
Kittery Community Market: Sundays June 4th through October 1st, 10am to 2pm
Post Office Square, 10 Shapleigh Road, Kittery, ME 03904
Or arrange a time to stop by the Shipwreck Ferments kitchen: Suite 319, Lower Mill, Salmon Falls Mills, Rollinsford, NH 03869
Why fermented vegetables?
First and foremost, the taste. The tangy, sour taste enhances the flavor of whatever you pair it with - just like adding a dash of vinegar to your food. Once you start incorporating ferments into your cuisine you might just find yourself craving them more and more.
Secondly, fermentation, also called lacto-fermentation, is humanity's oldest method of preserving food, and we think the best. Each spoonful of fermented vegetables like those we make at Shipwreck Ferments contains millions of friendly bacteria that recent science has suggested are vital for good digestion, a strong immune system, and positive mental health.
We believe that local food of all kinds is the best first step consumers can take towards good health; regularly eating fermented products like ours is another huge step. But at the same time as thinking about health, we also pride ourselves on making a range that tastes fabulous and that will surprise and delight people who "don't like sauerkraut."
What are fermented vegetables?
When a vegetable is submerged in a salt-water brine the lactic acid producing bacteria that are typically dormant on the vegetables wake up and start eating the carbohydrates in the vegetables. This process produces lactic acid, and this acid preserves the vegetables giving them a tangy, sour taste. Sauerkraut and Kimchi are two popular fermented vegetables but any vegetable can be fermented, and we like to try them all.