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Heath started Nourishing Cultures in 2013, a fermenting business specializing in lacto-fermented veggies and kombucha—a slightly effervescent beverage made from fermenting tea.
The storefront on Stockyard Road below the North Hills of Missoula has the quaint feel of bygone shops before supermarkets. There is a small refrigerated case of glass jars, each brimming with kimchi, pickles, sauerkraut, and other fermented delights made from locally sourced vegetables. To the left, are the kombucha taps featuring all manner of flavors, which often shift depending on the season.
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