Where it all began...

Before Fermensch, we were like any other Southern Californian family eating plenty of fruit and fresh veggies – but we weren’t gluten-free, raw, vegan, yogi exceptionalists. Beyond enjoying a bowl of yogurt or the occasional dill pickle, we had no idea what fermented foods or probiotics were.

I first discovered kombucha living in Oregon. At the suggestion of a friend, I started drinking it to quell stomachaches. I was flabbergasted at how quickly this funky, sour, fermented tea could settle my stomach. It made me feel good. But why? How! What was it?

I read voraciously about kombucha and fermentation. I was enamored.

I quickly became obsessed. How could these microscopic bacteria turn a mild cup of tea into a beverage that was tangy, flavorful, and full of life? Why did these probiotics and organic acids found in kombucha make me feel good?

Fermensch Kombucha has been a journey of experimentation and discovery from the start.

I took this passion back home to Southern California and quickly turned my mother’s kitchen into a makeshift fermentation workshop. With mason jars of kombucha, and other ferments lining the kitchen shelves, I slowly converted my family to the benefits of this fermented tea.

I experimented like crazy. I kept wanting to learn and create more. It led me to become a cook, creating ferments and kombucha on tap for local restaurants. I just loved it.

At the time, I wasn’t thinking about the future. I didn’t have a grand plan to one day own a kombucha business. I was just in it. Creating and learning and discovering and having fun.

Our mission has always been to make a kombucha that tastes JUST as good as it is for you and your gut.

I hated when people said they didn’t like kombucha because it was too sour, or too funky, or too weird. Fermensch was born to fill a need – I knew kombucha could taste so much better. I wanted more people to be consuming a drink that was healthy for them.

So my dad and I partnered up, bought our first fermentation tank, and started experimenting until we got it just right.

Not too sour, not too sweet.
Just tasty, organic, probiotic, bubbly goodness.

We hope you agree.

Chad Huniu