Tyler Cullender is the founder and creator at Feral Ferments. His fascination with the complex relationship between gut microbiota and human health goes all the way back to his time at Cornell University studying microbiology.

After earning his PhD, Tyler spent years working as a fermentation microbiologist in the food industry as well as on several farms focused on sustainability and regenerative agriculture.

In 2022, Tyler decided to debut his creations by selling his first batches of kombucha and kimchi at Nashville farmers markets. The enthusiastic community reception encouraged him to expand his product line and formalize the business into what is now known as Feral Ferments.

Feral Ferments is 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 mustards, and rotating flavors of seasonal small-batch kombucha. All products are raw and probiotic and celebrate the natural diversity of Tennessee!