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Fermented Foods and How to Make Them

Explore Our Unique Fermented Food & Drinks and Join Us at the Farmstead to get the Behind the Scenes

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Fermented Delights

A colorful array of jars filled with various fermented foods.

Cooking Classes

Learn the art of fermentation.

A rustic kitchen setup with cooking utensils and fresh ingredients.

Meal Kits

Explore Indian-inspired flavors at home.

Events Space

Host memorable gatherings and workshops.

Explore Our Offerings

About us

Kriti is an Indian-born, American-raised engineer turned culinarian. Initially wanting to be a doctor, she pivoted to biomedical engineering to make the tools doctors would use. For seven years she worked with other brilliant engineering minds to create a living drug to treat blood cancers - called cell therapies. She found herself at a crossroads when a large layoff occurred at the company that raised her professionally. She used her severance for culinary school and dove in to the world she always sought from a distance.

Being raised in an Indian family meant 75% of the conversations were about food. The other 25% were about earning a good living (jk). Her Mom cooked 3 meals a day for the family and her Dad would try to source the juiciest mangos or the best samosas in town while talking about his days in India. When visiting the relatives in India, they would take her family out to eat but even better - make delicious home-cooked meals.

In 2022, she got married to her partner of 9 years. He is of Finnish-American descent and had probably eaten Indian food a couple times before meeting Kriti. That couples times turned into atleast once a week for Kai. During the pandemic, it turned into daily lunch with the staple daal, roti, subzi.

While in culinary school, Kriti got to work with her chef instructor in the school's fermentation lab. It became a joyous weekly tradition to create and recipe develop lacto-ferments that would be used in recipes published on the school blog.

Kriti had the privelege to work at the Jean-Gorge restaurant abcV under Chef Neil Harden. As a globally-inspired vegetarian establishment, she got to work with the most unique produce sourced from all over the world and local wonders.

Putting all of this together, her true inspiration lies in using produce to create gut-enriching ferments and kombucha. She calls them 'nature's MSG'. While not making any official health claims, it personally helped reset her microbiome to lead a life with less colds and illnesses and even paranoia for her pre-diabetic condition. That is why she wants to bring that to anyone else it may help.