ABOUT US

Ciao! It's nice to meet you!

We are Niccolo and Sasha, the brothers behind Alive Ferments. We're glad you're here!

Our Origins

Founded in March 2020, Alive Ferments originated from a childhood passion. After moving back to Italy from California, the brothers craved Mexican food. They’d make huge batches of salsa that would sadly spoil after a few days.

They knew fermentation was a great way to preserve food, so they added a few spoonfuls of starter culture from sauerkraut to the salsa, which kept it fresh for weeks, giving it a bright, fizzy flavor.

Years later, with the ever-growing demand for health-conscious foods, the brothers saw a gap in the market for hot sauces that offered both rich flavor and health benefits. That’s when they decided to share their passion with the world!

Today, Alive Ferments offers dozens of probiotic sauces and other fermented products to health and flavor enthusiasts across the United States. Their venture is not just to share their creations but to promote a more sustainable world through reduced food waste and preservation.

Our Mission

Our mission goes beyond creating exceptional fermented foods that nourish the body and the planet—we aim to promote sustainable food systems and bring fermentation back to your table.

Our Vision

Our vision is a world where fermented foods nourish every body and every community, and are celebrated for their rich flavors, health benefits, and positive impact on the environment.

We are committed to expanding our reach, developing innovative products to please many palates, and educating communities to make this vision a reality.

Our Products

Alive Ferments offers an exclusive range of fermented foods and condiments rich in beneficial vitamins, enzymes, and probiotics. As a small, family-owned business located in San Diego, California, we naturally ferment in small batches and source high-quality, local ingredients.

We're proud to provide nutrient-rich fermented foods that are 100% preservative-free, sugar-free, gluten-free, vegan, and low in calories.

The Fermentation Process

Fermentation as a preservation method can reduce food waste and give life back to food. Most of the food we eat today is treated to last longer; this reduces food waste, increases the efficiency of food systems, and contributes to environmental sustainability.

Modern food preservation practices often come at a price, however. Most processes used in the food industry aim to decrease food vitality and/or add chemicals to prevent spoilage.

Natural fermentation is the most ancient form of preserving food. When food is kept this way, the healthy bacteria create an acidic environment and colonize it, leaving no chance for harmful bacteria to develop; this can make food last months or years, like wine, for example!

The fermentation process produces diverse flavors, aromas, and textures and enriches food substrates with protein, essential amino acids, and vitamins, eliminating anti-nutrients for a more nutritious and digestible product.