Let's Ferment A Better World!

ChouAmi™ is a unique and simple fermentation device which fits onto a beautiful and durable French-made Le Parfait Jar. It's an easy and no-fuss way to make your own sauerkraut, pickles, kimchi, or other lacto-fermented foods at home!

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Whether you follow a raw, vegan, vegetarian, gluten-free, paleo, ketogenic, or a somewhere-in-between diet, eating fermented food on a daily basis is one of the best things you can do for your gut microbiome! Why? Because naturally lacto-fermented vegetables contain probiotics, enzymes, vitamins, minerals, and fiber.

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The patented ChouAmi design

chou = cabbage ; Ami = friend

ChouAmi's highly functional and stylish design was conceptualized and created by Chef Karen Diggs (founder of Kraut Source) and is based on traditional fermentation crocks from Europe and Asia, which have been in use for centuries to make healthy and wholesome, cultured foods. Our goal is to help revitalize the ancient craft of fermentation for the 21st Century, with a modern twist.

ChouAmi is your fermentation friend who will be there day after day, year after year to help you make probiotic-rich, cultured food for you and your family with ease and style.

small-batch fermentation

ChouAmi™ is a unique and simple fermentation device which fits onto a beautiful and durable French-made glass jar by Le Parfait. It's an easy and no-fuss way to make your own sauerkraut, natural pickles, kimchi, or other lacto-fermented foods at home in small batches.

ChouAmi came into being in Spring 2020 from a successfully-funded Kickstarter campaign, where over 500 passionate supporters from around the world brought our vision of simple at-home fermentation to life.

Convenient

Stylish

Durable

Food Safe

Plastic-Free

Seasonal Specials

Whether shopping for last-minute gifts for your favorite foodie friends, or stocking up on spice blends for an upcoming garden harvest, check out these offers for all your fermentation needs.

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Chef
Karen Diggs

Chef Karen Diggs (Chief Fermentation Officer) is a classically trained chef, Certified Nutrition Consultant, author, and fermentation expert. She teaches cooking and fermentation classes around San Francisco and across the country and considers herself to be an ambassador of good bacteria. Her mission is to help people, animals, and our planet become healthy and resilient by introducing more good bacteria into our microbiome through fermented foods.

Find My Ferment

Kraut

Pickles

Condiments

Beverages