Husband and wife Paul Trendler and Sarah Frost-McKee built Super Belly Ferments to cultivate approachable everyday foods with naturally occurring probiotics. They found that nutrient-dense, wild fermented foods help create stronger microbiomes, which can protect against inflammatory responses linked to leaky gut, irritable bowel syndrome, and other autoimmune disorders.
To improve the health and resilience of its customers, Super Belly Ferments developed a range of probiotic salad dressings that can be used to flavor a variety of dishes. Super Belly Ferments offers a full range of products that are as clean as possible: no sugar, no gluten, no soy, no dairy, no egg, just clean fermented foods that fit the paleo and keto lifestyle that anyone can get behind.
Super Belly Ferments products are being sold in stores throughout the Pacific Northwest. Their products include flavors that are enjoyed by everyone, from a functional nutritionist to a toddler to a great grandparent.