A Michigan-based fermented foods company continues to strengthen its regional food system through traditional preservation methods and partnerships with local farms. Founded in 2010 with a single batch of sauerkraut created to preserve surplus cabbage from Tantre Farm, in Chelsea, The Brinery now processes more than 200,000 pounds of locally grown vegetables each year.

  Owner and Chief Fermentation Officer David Klingenberger leads the company with a commitment to living, raw and unpasteurized fermented foods. The business focuses on preserving healthy produce through the ancient art of fermentation while promoting probiotic-rich foods that support digestive health and overall well-being. By working closely with family farms, the company reinforces its belief that community resilience begins with strong agricultural partnerships.

  Production takes place at the Washtenaw Food Hub, a solar- powered facility that reflects the company’s environmental values. As the business grows, it remains grounded in its founding principles: supporting farmers that protect soil vitality and biodiversity, stimulating the local economy and crafting vibrant foods made by dedicated artisans.

  The company views fermentation not only as a preservation technique, but also as a cultural practice that connects generations. By honoring ancestral methods while exploring innovative flavors, the organization aims to inspire new appreciation for food that nourishes both people and community.