Heritage Ferment & Vinegar

Heritage Ferment & Vinegar Fermentation & Vinegar works by Boston chef/forager since 2008. Humbly featured in books & local publications. Thank you for continuing love and support.

Fermentation | Education | Sustainability | Gut health & Autoimmunity My journey to fermentation works started to take shape in 2008. I live by a Ghandi's motto : Be the change you wish to see in this world. Please support and follow my journey to fulfill my dream of being that change with this creation of Heritage Fermentary ( Ferments & Vinegars )

With traditional method of fermentation I lear

ned as farmer in Virginia and my passion for cooking/food, my main focus are to create unique flavor vinegars and ferments, teach workshop to promote sustainability awareness and whole food utilization to reduce food waste among restaurant businesses in Boston and beyond. Through the workshop, I also aim to educate chefs, cooks, restaurant people how to take better care of themselves. Hopefully...soon, the ferment products will be available to chefs/restaurants, farmer markets, and more. Ultimately, this is a way I can give something back to my community. Much love



Jitti

12/17/2022

Pla Laah - fermented fresh water fishes was my favorite growing up. It was impossible to find in the United States 30 years ago.

P’ Urai - our family nanny who helped raising my siblings and cousins usually bought me lunch from a Laoktian street vendor “ Kaeng Lao “ ( Laotian vegetable soup seasoned with this “ Pla Laah “ and “ Som Tum Pla Laah “ ( Thai green papaya salad which usually is seasoned with fish sauce but in Issan - Eastern Region of Thailand - they widely use “ Pla Laah “ as seasoning.

Nowadays you may find pasteurized bottled pla laah in some Asian markets in USA.

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Concord, MA

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