Fermented Enthusiast Fermeny / Concentrating the beauty of local seasonal flavors through fermentation.
Auto-TranslationLocated at the end of Dihua Street in a red brick building, "Fermented Enthusiast Fermeny" is a place entirely dedicated to fermentation. Founder Huang Jing-Ya not only practices fermentation to preserve ingredients but also aims to develop a food culture centered around fermentation that allows the public to connect more closely with the land of Taiwan and place greater emphasis on their own health.
Dadaocheng, with its century-old history, hides many fascinating stories in its streets and alleys—some buried deep in the flow of history, while others are still fermenting, waiting for those with keen eyes to discover them. Stepping into "Fermented Enthusiast Fermeny," you will see jars and variously sized ceramic pots filled with foods like kelp, mushrooms, plums, onions, lemons, and more, each preserving the delightful flavors of all four seasons.
Founder Huang Jing-Ya previously worked as a teacher in the Jiānshi Tribe in Hsinchu, where she not only taught but also cared about her students' lives. She once stressed over improving her students' home economic situations. Huang Jing-Ya explained, "At first, I helped sell peaches that were harvested once a year, but later realized that cabbage was the main source of income for the parents in the mountains. So I thought, if I could make kimchi, wouldn't that allow us to buy more of their cabbage?" Using the kimchi-making techniques she learned from friends, she addressed the issue of excess cabbage production and the lack of sales for her students' families, even managing to supply renowned organic supermarkets in the city. Thus, the fermentation revival movement began.
Founder Huang Jing-Ya previously worked as a teacher in the Jiānshi Tribe in Hsinchu, where she not only taught but also cared about her students' lives. She once stressed over improving her students' home economic situations. Huang Jing-Ya explained, "At first, I helped sell peaches that were harvested once a year, but later realized that cabbage was the main source of income for the parents in the mountains. So I thought, if I could make kimchi, wouldn't that allow us to buy more of their cabbage?" Using the kimchi-making techniques she learned from friends, she addressed the issue of excess cabbage production and the lack of sales for her students' families, even managing to supply renowned organic supermarkets in the city. Thus, the fermentation revival movement began.
Discover Taiwan's Hidden GemsUncover Taiwan's coziest cafés, must-try local dishes, or secret spots — journé will take you to the stories behind the streets, guided by locals and shop owners.
Read on map to find the best spots nearby!Explore highlights from 50+ top travel magazines, anytime, anywhere
Read on map to find the best spots nearby!Explore highlights from 50+ top travel magazines, anytime, anywhereScan on your phone to open this article
Discover Taiwan's Hidden GemsUncover Taiwan's coziest cafés, must-try local dishes, or secret spots — journé will take you to the stories behind the streets, guided by locals and shop owners.Read on map to find the best spots nearby!Explore highlights from 50+ top travel magazines, anytime, anywhere
Read on map to find the best spots nearby!Explore highlights from 50+ top travel magazines, anytime, anywhereScan on your phone to open this article
