The Fermentation Station brings unique food preservation business to Lacombe

The Fermentation Station, a local business in Lacombe, is a unique establishment focused on food preservation. 

The owner of the business, Jason Hradoway, started it in February of 2024 as a small subscription-based delivery service before growing his product line, refining recipes, and eventually entering commercial-grade production. 

“Long before the business launched, I spent many years of trial and error to revive traditional methods of fermentation while simultaneously reviving them with modern flavours and technology,” he said. 

All of the products Hradoway sells undergo an authentic fermentation process and remain unpasteurized. 

“This results not only in unique flavours, but also numerous health benefits from the live probiotic microbes that enable this process.”

“Sauerkraut doesn’t have to be mushy and taste like vinegar. Authentic sauerkrauts are crunchy, tangy, and vibrant in complex flavours.”

Ingredients are sourced as locally as possible.

“We’re surrounded by agriculture, and it simply makes sense to utilize the produce and crops that are abundantly around us,” Hradoway said. 

When it comes to running an agriculture business, having a mindset of co-operation rather than competition is more helpful in the long run, he added. 

“Collaborating with farmers and producers yields far better results than viewing these neighbours as ‘enemies’, so to speak. While we all obviously have bills to pay at the end of the day, we’re all better off when we can discuss and discover ways to mutually benefit from one another and learn from each other.”

The Fermentation Station wouldn’t be where it is today without the encouragement and wisdom of the suppliers and partners the Fermentation Station has in the area, Hradoway said. 

“I often started as a simple customer with these folks, and our relationship has only deepened now that I do business with them, and the local economy is strengthened by our partnership.” 

Next for the Fermentation Station, in addition to shifting towards fall/winter seasonal flavours and products, plans to continue expanding wholesale distribution to retailers across Central Alberta are in the works over the coming months. 

“Over the winter, I’ll be developing more at-home fermenting resources so that folks can begin exploring the world of fermented foods at home with confidence and ease.” 

More information on The Fermentation Station and products can be found on the website,