It wasn’t long ago that nobody really talked about fermentation unless they worked in a handful of professions. But now, it seems like the United States is becoming Fermentation Nation. Brands that tout fermentation and gut health are on the rise, thought leadership about the topic is mushrooming (thank you, Sandor Katz), and more and more people are experimenting with home fermentation projects at home.



In this episode of Provender West we chat with Willow King, one of the founders of Ozuke, a company in Boulder, Colorado that makes a wide variety of fermented products, from krauts to pickles to umeboshi, which are pickled plums that are common in Japanese food.



Will and her business partner Mara King (no relation) founded Ozuke in their Boulder kitchens in 2012 after experimenting with making different kinds of food, just for kicks. When they hit upon kraut, they were hooked.



Listen to Willow talk offer the full-ferment about Ozuke’s story and fermentation. This is pure Rocky Mountain West food artisanship.