The Future of Fermented Foods

Fashionably Pickled

Fashionably Pickled


Welcome to
Fashionably Pickled!

The Future of Fermented Foods

Fashionably Pickled, LLC provides innovative ways to produce many of the pickled products we consume on a regular basis.  These include cucumber-based products (especially relish); as well as specialty items (such as jalapeno peppers, carrots, cauliflower, green tomatoes and other produce.)  

Lisa Moeller, M.S. started Fashionably Pickled, LLC to help food companies produce the highest quality pickled products in an environmentally sustainable way.  Her patented process A-FERM®  also helps companies save money and make the best use of their resources. 

Lisa Moeller recently gave a Webinar

for the Fermentation Association on
“Global Fermentation:
Today & Tomorrow”

Click here to watch the Video

Click Here for Presentation Slides

With over 30 years’ experience in the pickle industry Lisa Moeller, M.S. founded Fashionably Pickled, LLC to add value to many products and processes.  She uses proven methods that help companies meet a variety of consumer demands.   Lisa received her BS in Agronomy from the University of California – Davis in 1983.  She recently earned an MS in Food Chemistry from North Carolina State University.  Lisa provides help and advice to food companies around the world.  Learn more about Lisa.



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You can believe what you read on this website.  Information is based on sound science and practical experience. (2021)

I was searching for information about prebiotics and related to health benefits.  It a complex subject but this website explains things in a way I can understand. (2021)

The pictures on this website make it a pleasure to scroll through the pages.  The charts present the subjects in a visual way to help you learn. (2020)

I am thinking about starting my own food fermentation business.  This website presents a wealth of information.  I also now know what questions to ask. (2020)

Thanks so much for all the interesting information.  I learned a lot.  I will send the link to my friends and family. (2020)


The Future of Fermented Foods