For Professionals

At Fermenthings, we believe in fermentation as a tool for transformation — of ingredients, of waste, of taste, and of relationships.
Over the years, we’ve built quiet collaborations with chefs, restaurants, bars, food shops, and caterers who want to bring depth, acidity, and character to their dishes and offerings.

Whether you’re creating a seasonal menu, restocking a kitchen, or exploring new flavors, we offer a selection of small-batch, fermented products tailored for professional use.

We now offer weekly delivery, monthly invoicing, and a clear, no-fuss way of working.

How to Order

  • Check our live availability sheet (link provided after signup)

  • Send your order to orders@fermenthings.be

  • Weekly delivery every Thursday

  • Monthly invoicing, transparent and easy

If you’d like to receive our monthly availability update, just send us an email at orders@fermenthings.be and we’ll add you to the list.

Our Current B2B Range

Coffee Garum (500ml)
A salty-sweet amino sauce made with rice koji and spent coffee grounds. Umami with a roasted edge. Cooked and pasteurised. Vegan.
Perfect in marinades, sweet sauces, or drizzled over a dish for zing.

Scraps Garum (500ml)
Rice koji fermented with vegetable scraps. A circular approach to umami. Cooked and pasteurised. Vegan.

Fire Cider Vinegar (500ml)
A raw vinegar infused with habaneros, garlic, ginger and red onion. Spicy, sour, alive. Ideal for vinaigrettes or taken as a shot. Unpasteurised. Vegan.

Classic Hot Sauce (500ml)
Fermented red habaneros, carrots, onions, garlic and ginger. Sour, bright and fiery. Cooked and pasteurised.

Classic Kimchi (5kg)
Chinese cabbage fermented with daikon, carrot, leek, garlic, ginger and gochugaru. A sour, funky classic. Unpasteurised and vegan.

La Meute Beer Vinegar (500ml)
Beer from our neighbours at La Source transformed into a sharp, hoppy vinegar. Raw and unpasteurised.

Mint Infused Vinegar (500ml)
Apple cider vinegar infused with fresh mint leaves. Fresh, fruity, herbal and alive. Unpasteurised.

Basil Infused Vinegar (500ml)
Beer vinegar infused with basil. A mix of funk and freshness. Raw and unpasteurised.

Ketjap Manis (500ml)
Our take on this Indonesian classic. Made with Nuu Miso’s Shoyu, sugar, cinnamon, ginger, star anise and cloves. Sweet, umami and aromatic. Cooked and pasteurised. Vegan.

Let’s Work Together

We’re here for the chefs, bakers, brewers, fermenters, and flavor seekers. The people who understand that fermentation is not a trend — it’s a craft.
If that’s you, let’s build something delicious together.

Contact us at orders@fermenthings.be to get started.