Meet The Founders
Kelly is the founder, chief fermenter, and visionary of The Fermented Life Collective. While some see a kitchen as a place to cook, for Kelly, it’s a laboratory where jars bubble like beakers, cultures grow like carefully tended experiments, and every recipe is part art, part science, and part leap of faith. Friends often joke that she’s a “scientist at heart,” and they’re not wrong. Kelly thrives on testing unusual combinations—the kind most people wouldn’t dare to try—and more often than not, her curiosity turns into pure culinary magic. From fermented asparagus in salads to butternut squash sauerkraut to homemade natto with fermented eggs, her creations prove that fermentation rewards both patience and playfulness.
Her love for fermentation goes beyond flavor. With a love of holistic wellness, nutrition, and a background in ministry leadership, Kelly knows these age-old practices aren’t just about preserving food. They’re about restoring health, preserving culture, and connecting communities. She’s deeply passionate about the gut-brain connection, how microbes influence mood and immunity, and how food traditions can heal both body and spirit.
Kelly’s favorite ferments mirror her adventurous nature: fermented mango-habanero salsa, a milk kefir combo of sheep, cow, and goat milk, and Boochifer, her kefir-kombucha hybrid.
In every workshop, recipe, and bubbling jar, Kelly reminds us that fermentation is equal parts wonder and wellness.
Rob calls himself Kelly’s “assistant,” but that hardly covers it. Where Kelly’s creativity runs wild like her ferments, Rob provides the practical backbone that keeps the operation flowing. He’s the quiet force behind the scenes, hauling jars, keeping the kitchen functional, running errands, and helping move the heavy stuff. His willingness to invest in her ideas financially, practically, and emotionally has turned their home into a thriving fermentation hub.
​
What Rob brings most is a spirit of steadfast encouragement. He sees the value in Kelly’s vision even before it becomes tangible and has a gift for saying “yes” in the moments it matters most. That unwavering support allows her to take creative risks, pursue new flavors, and transform their home kitchen into what Kelly calls her “laboratory.” His role proves that behind every visionary stands someone who believes deeply enough to carry the weight with them.
​
Rob has developed a deep appreciation for Boochifer, the quirky kefir-kombucha hybrid that’s become one of their signature creations. He’s especially partial to Kelly’s long-fermented garlic rosemary sourdough loaves and her famous sourdough chocolate chip cookies, which never last long in their home. More than anything, Rob shines in simply sharing the journey with his wife, happily tasting-testing her latest experiment, even when he has no idea what she’s dreamed up this time.