Tyler Cullender is the founder and creator at Feral Ferments. He discovered his passion for fermented food during graduate school at Cornell University, where he earned his PhD studying the gut microbiome. Since graduating, Tyler has worked in the food industry as a fermentation microbiologist as well as several farms focused on sustainability and regenerative agriculture.

Feral Ferments began in Nashville, Tennessee as a passion project and means of education and promotion around the delicious flavors and health benefits of fermentation. Current offerings include a variety of lacto-fermented vegetables like kimchi and sauerkraut, probiotic hot sauces and seasonings, and rotating flavors of seasonal small-batch kombucha. All products are raw and probiotic and celebrate the natural diversity of Tennessee!