Heritage Ferment & Vinegar

Heritage Ferment & Vinegar Fermentation & Vinegar works by Boston chef/forager ( Jitti C. ) since 2008. Humbly featured in books & local publications. Much love



Jitti

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 learned 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. Thank you for continuing love and support.

So well deserved. Hat off to my friends, John & Karen & the team at Smyth.
10/02/2025

So well deserved. Hat off to my friends, John & Karen & the team at Smyth.

For those who hike & explore nature/forage, Have you ever seen birds or animals eating fermented seeds / rotten fruits &...
02/10/2025

For those who hike & explore nature/forage, Have you ever seen birds or animals eating fermented seeds / rotten fruits & drunk / passed out ( Look like they are dead ) ?

( If you see bigger ones like Bears, wild hogs dozing off, don’t bother to check if they are dead or alive or need your help )

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

08/10/2022

😋😋

03/31/2022

This type of “ ceviche “ was probably brought into Asian countries through trade with the Spanish. As we learned cilantro was brought over along with hot pepper.

Fermented crab is a popular delicacy “raw/ fermented “ dish you will find in Korean, Thailand with mostly submerged in a blend of heavily seasoning of ( fermented ) fish sauce, lime juice, lots of garlic, and chili pepper for several hours to overnight. In Korea, it will be red fermented dried pepper while South American ceviche variations don’t punish you in the loo next morning. If your stomach is sensitive to chili pepper, this is not for you.

One of my favorite vinegar I ever made: 7 years ago - today. Fermented cattail vinegar. Cattails are edible in three st...
08/20/2021

One of my favorite vinegar I ever made: 7 years ago - today. Fermented cattail vinegar. Cattails are edible in three stages. Early spring, I have preserved shoots/ young stems in the past posted on . Lower part of leafs- used in salad. The flower part is what I have collected pollen / meal. I used this to make vinegar.


My food/beverage book library part 2 - Knowledge is powerful. Reading is a fundamental of education and excellency. My l...
08/20/2021

My food/beverage book library part 2 - Knowledge is powerful. Reading is a fundamental of education and excellency. My late grandpa used to inspire me with his book library, wealth of knowledge about life, health, businesses, how to lead/ manage employees and vision. The amount of money I spent on cookbooks over the past 2 plus decades is probably worth for a house in Maine / VT or a farm land. When I look at my book collection, I have this immense joy. For you, g-pa.
As I child, I used to get up earlier than everyone else to run (in a Marine/ military like boarding school), be the last to go to bed, the first in practice field and the last to leave practice field.. for 16 years I played rugby. We were taught about leadership and discipline that young. In every kitchens / workplaces, I still have that endless burning desire and discipline to be first and last to leave, work harder than anyone else I ever met, giving everything I got & read every possible minutes I am near books. I always feel like the only person I am competing against = myself. I don’t need to be better than anyone else but you better version myself the day before. So I don’t compare myself to others. I don’t have that personal insecurities. If you never ever play team sports and competitive sports, you will never understand that burning desire, competitive nature and sportsmanship that sports teach you. Even if you lose, you still congratulate the winner. I respect guys like Tom Brady, Kobe Bryant, and Michael Jordan. If you watch all of their interviews as I did, they all have relentlessly drive to win to prove doubters wrong. They are first in and last out in practice, gym, and film room study. Winning a tournament as big as national championship was the best feeling- I did that. 10 years of hardwork. I use reading as the same metaphor as preparation/ practice in sports. More I learn/read, the even more motivated / humbled I become. Cooking and self educating are my relentless pursue of happiness, not greed or fame.



Cookbook / food book/ health related book library - Part 1. Growing double size since these pictures ( which was 99% foo...
08/20/2021

Cookbook / food book/ health related book library - Part 1. Growing double size since these pictures ( which was 99% food and beverage books ). I do love to read/ self educate daily but mostly I browse through books. If it is about history, health, and stories, I pick up inspiration quickly. In most cookbooks, the only section I did read most of them… Introduction ( stories and experience/ evolution/ growth of chefs ) and basic fundamental recipes ( yes, I am obsessed with stock & sauce making ). I never ever repeat a recipe unless they were standardized recipes for restaurants I cooked. Either start new or always adjusting. That’s my personal cooking rule. I believe inspiration only come from within. Seeing pictures of food/ dish don’t stimulate me. Seeing pictures of ingredients and arts, I get goosebumps.
Past year alone, I read over 100 books - allowed myself to read only heath related, gut biome, autoimmune. It might be the first time in my life I can read more in detail. Special thanks to Psychology today, Healthline, WebMD websites. It made me be able to read everything else other than sports and wine books line by line.



06/13/2021

Welcome to my root cellar ( only foraged goods which I preserved & ferments ) - 90% of wild ingredients foraged from the nature, forrest, sea coast of New England over the years. From wild spices, herbs, fruits, greens, seaweeds, tree barks, etc, I do use these ingredients for home cooking & stock up for future restaurant ( If I ever own one ) and pop up dinners.

I had a large fridge for ferments ( I ate all during pandemic for my gut health )

& another winegar cellar in seperate room.

Finished this book last night.
05/10/2021

Finished this book last night.

03/31/2021

If you wish to teach your kids about importance of eating well, gut health & 🦠 microbes.... love these drawing. Buy it.

03/27/2021

Blue Cheese ( & Maytag ), Gorgonzola, Stilton are my favorite kind of cheese...

I got to see how Blue Cheese was made in VT and MA. During VT cheese visits, I never forgot that intern who took a year of medical school to learn to be cheese maker. She really spent time with me explaining every steps of Blue cheese making.

This video reminded me of her.

Address

Concord, MA

Website

Alerts

Be the first to know and let us send you an email when Heritage Ferment & Vinegar posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Heritage Ferment & Vinegar:

Shortcuts

Share

Share on Facebook Share on Twitter Share on LinkedIn
Share on Pinterest Share on Reddit Share via Email
Share on WhatsApp Share on Instagram Share on Telegram

Category