The West Marin Culture Shop, the first-ever retail space dedicated to the expanding line of Wild West Ferments products, will open its doors this July in the former Cowgirl Creamery building. To give an extra boost to their efforts, Point Reyes Station residents Luke Regalbuto and Maggie Beth Levinger have launched a crowdfunding campaign with a $25,000 goal. “It’s a very capital-intensive project and the crowdfunding is just a small piece of it,” Mr. Regalbuto said. “It’s a way for us to get the ball rolling on sales before the shop is open. We need that money to upgrade the space, buy our inventory and get the business up and running.” The couple says they are looking forward to connecting directly to customers through new recipes and turning the space into a learning center with weekly workshops. In addition to their signature line of fermented veggies, the shop will feature exclusive recipes that expand on classic sauerkrauts and kimchis. “That’s what’s great about having our own shop is that we can expand beyond our wholesale line and connect directly to our customers,” Mr. Regalbuto said. “We can build on these recipes we’ve made for the last 13 years.” A beverage room with libations ranging from tonics and fermented sodas to natural wines and wild ales will be curated by Miguel Kuntz, the production manager for Wild West Ferments. A selection of Straus Family Creamery and Double 8 Dairy ice cream will be featured in fermented floats and brewed black cows. Provisions from Mill Valley Pasta Co., The Sourdough Project, Olive Truck and more will pepper the walls with treats. A point of pride for the fermenters is their resourceful repurposing: the water used in fermentation will be packaged into jars to be sold as brine for cooking or drinking. Dream Farm Mushrooms and a handful of other local, sustainable businesses will have their own shops on the ground floor of the building, which Marcel Houtzager, the owner of Black Mountain Ranch, and a group of other investors purchased in November for $4.1 million. The building, once a dirt-floored feed barn, housed the Cowgirl Creamery production facility for 25 years before the company’s Swiss owner shut it down last summer. Mr. Regalbuto and Ms. Levinger have been fascinated by fermentation for more than two decades. When her mother was diagnosed with colon cancer, Ms. Levinger was propelled down a path of healthy eating, and as the couple explored the world of culture, they realized it was interwoven with some of their favorite subjects. “We love myth and folklore, world history, how bacteria and medicine help humans,” Ms. Levinger said. “The most interesting part of global cuisine—the fermentation aspect of it—is always so wild and ancient.” Her partner agrees. “We both first got into it for health and nutrition reasons. So many of our passions overlap with fermenting,” he said. Wild West Ferments has been in business 13 years, growing from humble beginnings to managing a staff of eight and selling 800 cases a week to 200 stores across California. Now they want to expand their staff and share their growth with their customers. “Our other vision is to really create a learning center, turning our production space into a classroom on the weekends,” Ms. Levinger said. “We want to teach workshops on fermentation, bringing in different food experts so there can be a really potent nexus of skills, knowledge and passion around food preservation and up the ante on our local and regional food systems.” Donations of any size are welcome, and rewards range from soda floats and personalized workshops to naming your own sauerkraut recipe. To donate, go to https://www.indiegogo.com/project/preview/f4775d42#/.