Ferment for Life initially began in the kitchen of owner Daniel Murphy. In his own quest for a healthy life he discovered what he would later call Super ProB. Wanting to share the power of live culture with his community he founded Ferment For Life in 2015 in Newtown Square Pennsylvania. Our mission is to inform the public about live culture fermented foods, which taste delicious and promote distinct improvements in health and energy levels. We hope to catalyze the growing awareness of the importance of live culture fermented foods, and ultimately aide in universal adoption of fermented foods as part of a healthy diet.

Dan started studying nutrition and holistic health in 1986 when at the age of 26 he became drawn to information about raw and live foods. His first experience in the field was growing wheatgrass and sunsprouts finding inspiration through Ann Wigmore. He then began making Rejuvulac, a fermented wheatberry beverage. In 1988 a beloved friend of his had developed metastatic breast cancer. Motivated to help his friend, he began to study alternative cancer therapies and related health issues with every available minute. He attended conferences, read every book he could get his hands on, and was even later a founding member for Citizens Alliance for Progressive Health Awareness in 1992. In 1998 Daniel developed lyme’s disease and entered his own health challenges.

Has been running a tree business since 1982 and in 30 years of hard work he has not taken a single aspirin or ibuprofen but instead holds a general belief in the bodies own ability to heal if given the correct nutrients and exercise. His studies of spirituality, yoga, and eastern philosophy combine with his own Judeo Christian roots to create an eclectic view that recognizes there are vast amounts of knowledge that are hidden from the modern scientific view. From his history of studying raw and live foods Daniel recognized the value of fermented foods one day when a pot of cauliflower soup was left out overnight and began to get tangy.

Through a series of coincidental synchronistic events including a conversation who was one of his snow plowing clients who was a gastroentymologist and a dream Daniel discovered a method to reliably ferment his cauliflower based soups into one of the most potent probiotic formulas known to mankind. After years of trial and error Daniel decided to get serious about perfecting the process and soon realized this process could be used to pioneer a new way to ferment cabbage for sauerkraut as well as other vegetables. Creating a product that tastes great and is great for you!