Our goal from the beginning has always been to make you happier, healthier and more well informed about your health. Based in the beautiful Okanagan, MotherLove Ferments was inspired by the four seasons that unfold and the plethora of produce that the valley provides. Being outdoors, growing our own food and local eating are all right at our fingertips. Getting back to our roots is all about gaining a closer connection to our food. When we are about what we are eating, how it was produced and where it came from, we are able to access higher quality foods, decrease our carbon footprint and make a positive impact on our health. You can rest assured that everything thing that goes into our products comes from sources that we trust. Fermentation unlocks nutrients and creates added vitamins and probiotics that you wouldn't have had in the unfermented version of the food. That's why we choose the best base to ferment on so that the final fermented product is something that gives your body a boost and tastes great. Most of all, we want to expand people’s knowledge about ferments and show them that healthy can taste good too.
Rochelle has always had a close connection with food from childhood when her mom would cook their meals from scratch with the food from the garden. Her relationship with fermented foods took off in high school when she had her first taste of kombucha. A few years later, and a little bit braver, she got a scoby from a friend and started experimenting at home. Kombucha led to kefir, which expanded into kimchi, kvass, sauerkraut and the vegetables that grew in her garden often ended up under a brine. After learning how to make miso the addiction continues. Having always been interested in health and involved in sport, Rochelle’s experience in teaching and coaching and passion for people, health and wellbeing has all aligned into MotherLove.