Our Story

Fermentation isn't a trend for us. It's a practice.

ONCO Fermentations was born from a simple conviction: that the best flavors can't be rushed or replicated in a lab. In our Tully kitchen, we work with live cultures, raw ingredients, and the kind of patience that most people have forgotten how to practice.

Every sourdough starter has a name. Every vegetable that goes into a jar is sourced from farms we know by name. We don't use shortcuts — no pasteurization, no vinegar shortcuts, no artificial preservatives. What you taste is what time and biology produce when they're left alone to do their work.

Whether it's a loaf of hearth bread with a crust that cracks like old pottery, or a jar of kimchi that has been quietly transforming in the back room for eight weeks, everything we make carries the same promise: nothing artificial, nothing hasty, nothing less than what the ingredient deserves.

Fresh sourdough bread on a marble surface

Glass jars of fermented vegetables with herbs

What We Make

From our culture to your table

Each product is a living thing — shaped by season, by batch, and by the quiet work of fermentation.

Rustic sourdough bread with a dark, crackled crust

Signature

Hearth Sourdough

48-hour cold-fermented sourdough, baked on stone. A crust that shatters, a crumb that opens like a map, and a tang that lingers.

Seasonal

Fermented Pickles

Whole vegetables, lacto-fermented in brine — no vinegar, no shortcuts. Dills, peppers, and seasonal specials that develop complexity with every passing week.

Vibrant fermented kimchi in a ceramic bowl

House Favorite

Kimchi & Slaws

Napa cabbage, daikon, and garum — layered with gochugaru and time. Our kimchi ferments for a full month before it ever leaves the kitchen.

Refreshing

Kombucha

Small-batch SCOBY brews, second-fermented with real fruit. Ginger-lemon, cherry-basil, and rotating seasonal flavors that are naturally effervescent.

Artisan fermented hot sauce in glass bottles

Bold

Fermented Sauces

Hot sauces and condiments built on fermented peppers — not vinegar. Deep, rounded heat with layers of fruit and smoke.

Small bottles of fermented syrup drizzled on a plate

Limited

Fermented Syrups & Vinegars

House-made shrubs, wine vinegars, and fruit syrups that carry the bright acidity and complexity only time can produce.

Our Method

The work happens in the waiting

Fermentation is the art of controlled transformation. Here's what that looks like in practice.

Source with Intention

We work with local farms and foragers who share our insistence on quality. Organic where available, wild-harvested when it makes sense, and always fresh.

Build the Culture

Every batch begins with an active culture — a starter, a brine, a SCOBY. We maintain dozens of living cultures in our kitchen, each nurtured for years.

Ferment Without Rush

Temperature, salinity, and time are our variables. We monitor but never interfere. The microbes know what to do — we just give them the right conditions.

Package & Share

Every jar, bottle, and loaf is packed by hand and labeled with its batch date. Live cultures stay alive — we never pasteurize, never pasteurize, never compromise.

What People Say

The flavor speaks for itself

I've never had pickles that actually taste like vegetables — not like the vinegary stuff from the store. These are alive. You can feel the difference.

Sarah M. Tully, NY

The sourdough from ONCO changed how I think about bread. Crust that sings, crumb that's alive, and a flavor that gets better with each day. I drive past three bakeries to get here.

James D. Cortland, NY

Their kombucha is the real deal — naturally fizzy, not sweetened into oblivion. The cherry-basil is something I look forward to all year. Finally, a drink that respects the ingredient.

Megan L. Cazenovia, NY

Visit Us

Come taste what time makes

Our shop is open weekdays and Saturday mornings. Stop by, browse the ferments, and let us walk you through what's currently alive in the back room.

Address 397 NY RT 281, Suite O
Tully, NY 13159

(315) 810-4123

Hours Mon–Fri: 9am – 5pm
Saturday: 9am – 2pm

Call Us Send a Message

Interior of ONCO Fermentations shop with jars and bread on display

Get in Touch

We'd love to hear from you

Whether you have a question about our products, want to place a custom order, or just want to know what's fermenting this week — reach out. We read every message.

Visit

397 NY RT 281, Suite O
Tully, NY 13159

Call (315) 810-4123

Hours

Mon–Fri: 9am – 5pm
Sat: 9am – 2pm

Your Name

Email Address

Subject

Message

Message Sent

Thanks for reaching out. We'll get back to you within a day or two — usually sooner.