I am a chef, culinary historian, and food scientist. I have dedicated 20 years to focusing on fermentation as a way of minimizing food waste and enhancing flavors and nutrition through a process I call whole utilization. I offer comprehensive online classes with The Fermentation School, where I teach you simple ways to turn your forgotten foods into inspired ingredients.

Get Funky


My herbal extractions are truly the work of turning the ordinary into something extraordinary. All the plants I work with are wild harvested or sustainably sourced from organic suppliers. I create plant medicine, potions and remedies that hone in on nutritional value and bioavailability.

Go Shopping

There are invisible forces at work in Jori Jayne Emde’s house.

-Jeff Gordinier, The New York Times Magazine

Jori is a skilled preserver — her creations are imaginative and immensely ethical

Colie Collen, And North

A woman who is fascinated by the world of fermentation… [she] creates a new food world from a small garden... a beautiful witch.

Yuriko Kobayashi, Paper Sky

There is a long and storied folk tradition of women—witches, healers, midwives—who use time-honored practices and ancient herbal remedies to assuage everything from heartache to hives. Jori Jayne Emde has taken up this mantle and, through a combination of study, intuition and experimentation, crafts all manner of elixirs, tonics and bespoke potions…

Laura Silverman, Edible Hudson Valley