Sauerkraut and kimchi powerhouse wildbrine has announced the first-ever packaged fermented bean salad, marking unprecedented and significant innovation in the fermentation space. 

The bright, savory Mediterranean and Kimchi-Style Fermented Chickpea Salads deliver a rare trifecta of protein, fiber and live fermentation – all while maintaining the beans’ natural bite and texture. 

The 20-ounce jars will be sold exclusively at Whole Foods Markets nationally beginning April 1.

“This is the kind of innovation that redefines an entire category,” said Jorge Azevedo, CEO of wildbrine. “Fermented foods have long been associated with gut health, and beans with plant-based protein and fiber, but never before have those benefits lived in one convenient, ready-to-eat product.”

Well before “dense bean salad” went viral in 2024 and the “savory girl” aesthetic emerged this year, wildbrine was already at work on its bean salad recipe. Wildbrine’s Fermented Chickpea Salad was perfected to ferment without breaking down the beans, a proprietary process guided by FFH’s expert food scientists, including wildbrine co-founder Chris Glab. 

“What truly differentiates this first-of-its-kind fermented bean salad is its functional integrity at the microbiological and metabolic level,” said Glab. “Through fermentation, the beans undergo a natural biotransformation that enhances nutrient bioavailability, reduces antinutrients like phytic acid, and improves overall digestibility – making plant proteins, minerals such as iron and zinc, and B vitamins more accessible to the body.”

Wildbrine Fermented Chickpea Salad comes into two flavors:

• Mediterranean: fermented chickpeas with onions and bell peppers, seasoned with garlic, oregano, parsley, and lemon
• Kimchi Style: fermented chickpeas with green onion, carrot, ginger, garlic, and gochugaru, inspired by Korean classics.

The fermentation process creates beneficial organic acids and enzymes that help break down complex carbohydrates, potentially easing bloating and supporting gut comfort. Unlike conventional, non-fermented bean salads, wildbrine chickpea salads deliver a powerful trio of prebiotics (fibers that feed beneficial microbes), probiotics (live active cultures), and postbiotics (beneficial compounds produced during fermentation). Together, they support microbial diversity, gut barrier health, and immune function – key pillars of overall wellness increasingly backed by nutritional science – while helping promote sustained energy and everyday vitality.

About wildbrine
Founded in 2011, wildbrine produces naturally fermented vegetables using traditional wild fermentation. Wildbrine began as a spinoff from the Ceres Community Project, a Santa Rosa, California-based nonprofit that provides nourishing meals to those living with cancer, diabetes, and other debilitating conditions. The founders of wildbrine began by producing small batches of sauerkraut for customers who were looking for “food as medicine,” to receive the health and wellness benefits that fermented foods can deliver. Eventually, the project became so successful that the business was rolled out as a separate entity in 2011, and wildbrine was born. Today, its lineup includes sauerkrauts, kimchis, bean salads, fermented condiments, and globally inspired vinegar-pickled vegetables. All products are Non-GMO Project Verified, vegan, gluten-free, and contain no added sugar.