You are home to a microbiotic universe.
Your digestive tract contains about 100 trillion bacteria — more than all the stars in the Milky Way galaxy. Through the ancient art of fermentation, our unpasteurized products help your bacterial universe shine bright. We use traditional methods to ensure that our sauerkraut, kimchi, and tempeh contain a whole galaxy's worth of beneficial probiotics.
The ingredients are simple, but ancient process of traditional fermentation produces a delicious and nutritious food that will store and retain nutrition far longer than vegetables in their raw state. Our sea salt brine process results in beneficial bacteria that multiply. These probiotics eat the sugars in the vegetables, converting them to lactic acid and carbon dioxide – leading to the sour taste & fizzy bubbles!
Local. Seasonal. Sustainable.
The Brinery began with a small batch of sauerkraut meant to preserve a surplus of fresh, local cabbage. And we're still committed to our small batch roots. Throughout the years, we’ve experimented with many different vegetable ferments, from cucumber to radish to asparagus, but we always have available our core product line. Check out our Online Store for small batch and seasonal offerings!
Using age-old Indonesian fermentation techniques, our unpasteurized tempeh products are made with organically grown, non-GMO beans sourced from Janie’s Mill in Illinois. Our small-scale batches result in tempeh with a superior nutty flavor, meaty texture, and unparalleled freshness. You can find our Original Tempeh in stores and restaurants across Michigan!
Our hot sauce captures the warmth and flavor of sun ripened hot peppers. We believe that fermenting a pepper mash beautifully brings out their flavor. Of all the plants, we feel that peppers cry out to be fermented more than any other! In fact, we love the Solanales plant family so much that we wrote it a poem:
“Solar rays to nightshade leaves,
fruiting bodies to pepper mash;
Radiating warmth from star-shine to plate.”
