About WILD FERMENT

Growing up in Ukraine, Olga's family always had various ferments going by the window; like tea mushroom, kvass, and kefir. In 2016, a conversation with a friend revitalized her interest in tea mushroom - kombucha, as it's more known around here. What started as something Olga produced for her family slowly grew into special requests for a few bottles, and in 2019, Wild Ferment was born.

With small-batch kombucha as the flagship product, we also produce sauerkraut, made in traditional crocks from locally-sourced cabbage. 

Our kombucha is currently sold in 1-litre flip-top reusable bottles, and we're currently working on producing single-serve bottles.