Alive Ferments is family owned and operated by founding brothers Niccolo and Sasha Fraschetti.
Both with an extensive culinary background and a passion for fermented foods, with Sasha’s experience in wine production and organic farming, they launched Alive Ferments with their first line of fermented products in March 2022.
With more living product lines to come!
Eight mild and spicy variations of a Naturally Fermented Cultured Chili Sauce, rich in beneficial enzymes and prebiotics, four of which are also raw and rich in live probiotics.
Our story dates back to our childhood; Moving back to Italy after living in California for several years, we always craved Mexican food. If we could get our hands on the right ingredients, we’d make huge batches of salsa that would sadly spoil after a few days.
Our garden often gave us larger harvests than we could handle; we knew fermentation was a great way to preserve food, so we added a few spoonfuls of starter culture from our sauerkraut to our salsa, which kept it fresh for weeks, giving it a bright, fizzy flavor.
We became inspired; what better way to preserve them than fermenting them!?
Today, Alive Ferments makes probiotic fermented foods full of life that are easy to digest and full of healthy probiotics.
A diet high in fermented foods boosts microbiome diversity and improves immune responses. Our goal is to promote a more sustainable world where biological, cultural, and linguistic diversity thrive through the system's strength.
We’re all about celebrating the world’s many flavors and cultures, connecting back to our roots, and using methods inspired by our multicultural backgrounds.
It is upon the foundation of this diverse array of ecological and human cultures that a sustainable and resilient world is built.
Recognizing common humanity is the first step in celebrating our differences to understand and appreciate each other's cultures.
Fermentation as a method of preservation 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 the vitality of food 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.