Kombucha’s popularity continues to surge. Sales of kombucha and other fermented beverages grew 37.4% to $556 million last year. The 5 top brands GT’s Kombucha, KeVita, Health-Ade Kombucha, Brew Dr. Kombucha and LIVE Beverages all grew by double digits. West coasters continue to be the biggest kombucha drinkers, and ginger and berry the top two best selling flavors.

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Fermented makeup? Believe it #fermentallthethings. Beauty products with fermented ingredients are becoming a popular addition to skincare regimes for their anti-aging benefits. The founder of Soko Glam says “it’s Korea’s answer to organic skin care.”

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Haykin Family Cider in Colorado now features a tasting room. Owners the Haykins ferment their award-winning cider with heirloom apples grown in Colo. orchards. They don’t use concentrates, instead fermenting in small batches to create flavors like banana & pomegranate.

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“We have sweets, we have heats and a little in between,” says Eric Riggers, who created Reinvent Ferment with his wife Karen. The Wisconsin food producers sell kimchis, krauts and pickled veggies. They were featured on Local 5 News.

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“Culinary gold” for residents of Ganish in Northern Pakistan is fermented butter. The Hunza people pack cow and yak butter in casings of birch bark, then bury it to ferment. And villagers have unearthed 50-year-old butter beneath the village square, according to an article in National Geographic

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Seven Acres Farm & Ferments is expanding their home-based fermented food business to Canada’s grocery store shelves. Their fermented offerings include water kefir, kimchi, pickles and 14 varieties of sauerkraut (like lemon dill, classic caraway and sweet juniper).

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For those who want to make their own wine Grapevine d’Vine in N.Y. handles the messy part. Guests pick their custom flavor from a variety of juices, then it’s fermented in the on-premise carboy. After 4-8 weeks, customers get 28-30 bottles of personalized wine.

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Rene Redzepi’s Scandinavian restaurant Noma is reopening in Denmark, and tickets are being raffled off for opening night. Winners will get to tour the fermentation lab and taste the seasonal ingredients the eatery has been preserving since spring, summer and fall.

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Fermenting in Tradition

Classes at Sweet & Sauer fermentation kitchen in Mississippi teaches participants how to make healthy food fun and approachable, says owner Lauren Rhoades. She calls fermentation “the anti-fast food.”

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3cross Brewing Co. is now 3cross Fermentation Cooperative & they’re opening ownership to consumers – for $150, anyone can join the first community-owned brewery in Massachusetts. 3cross brews beer and kombucha from their 5,500-square-foot basement brewery and taproom.

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