The Clear Purpose of the Fermentation Spirit Defeats a Myriad of Challenges

What does fermentation entrepreneurs make different from other businesses? They are well aware of their Why. Every operation knows their What. According to Simon Sinek, some know their How and only the successful bunch know their Why.

What do fermentation entrepreneurs have in common with the rest of the business world? They know their What, since obviously every business owner knows what product or service they bring to the table. And just like every other operation on our planet, fermentation operators need to figure out their big How, and all the small ones in between.

Vision Collision

When establishing their How’s, all fermentation entrepreneurs find themselves pondering on the challenges of time, money and know-how. This is no different from the rest of the business world. However, “fermentation” is one part of the dream, “entrepreneur” the other - and sometimes those two don’t get along and put fermentation enthusiasts (= fermento) in front of their hardest decisions. The How’s of fermentation ventures are more likely to collide with their vision, since their Why’s are deeply engrained in lifestyle-related beliefs.

The pursuit of self-sufficiency along with independence from the food industry,
a deeply engrained passion for experimenting as well as
the readiness for taking time to see real quality as the final product:

these are only some of the many strong visions fermentos are driven by.

“How do I not lose the fun and personal connection with my ferments while pursuing a sustainable business?”

“How do I keep experimenting with the very nature of what fermentation is, while I need to offer a consistent product to grow a profitable business?”

As much as ingenuity and curiosity spark the fire of trying out fermentation in first place, many fermentation operations have proven that this inventiveness, diligence and creativity rooted in the very essence of fermentation - a natural phenomenon, a process calling for care, practice and time - can be challenging to keep when adding the “entrepreneur" to the “fermentation”.

“There is a certain amount of capitalism required for a sustainable business within this society and it is difficult sometimes to know what the best decision is.”

Sash Sunday of OlyKraut in Olympia, Washington

Success = fermentation + entrepreneurship

Success - fermentation = entrepreneurship

Success - entrepreneurship = fermentation

—> These equations are wrong, and they are not the way to go.

‘Smart Fermentreneurship’

And it is the same inventiveness, diligence and creativity, recent fermentation businesses have proven with, that there’s no need to drop the original attraction of fermenting practices on the way. When applying the same principle to the business side of things, they actually can go hand in hand with each other. This way, ‘smart fermentreneurship’ is born, ready to inspire not only other fermentation operations, but outgrowing itself to inspire action, even in businesses beyond the realm of fermentation.

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