This is a raw unpasteurized food. It wakes up the pallet and is beautiful to look at in the jars as well as on your plate! We use only ceramic crocks to make small batches of fresh sauerkraut, red cabbage, beets, carrots, and seasonal blends. There is no vinegar used in our cultured vegetables. Fermented vegetables are highly nutritious, support digestion, and are an excellent source of vitamins,
beneficial enzymes, and probiotics. We pack them in lunches, garnish a salad, add to sandwiches or burritos. Like miso, it should not be heated above 112 degrees as valuable enzymes and acetylcholine are destroyed. We add our kraut to soups or stews just before serving or eat it as a side dish or condiment
You can find our lacto-feremented products:
MAINE
Arundel; Frinklepod Farm
Auburn: Axis Natural Foods & 4 Season Farm Market
Bangor:Maine Harvest Festival
Bath: Bath Natural Foods
Belfast: Belfast CO-OP
Biddeford; New Morning
Blue Hill; Tradewinds and Blue Hill Coop
Brewer:Tiller and Rye
Brunswick: Morning Glory
Damariscotta: Rising Tide CO-OP
Freeport: Bow St. Market & Royal River Natural Foods
Gardiner: Gardiner Food Co-op
Gorham: Orchard Ridge Farm Store, Carters green grocer
Kennebunk: New Morning
Limington: Sweet Relief, Snickerdoodle, S**o River farm
Portland: Portland Food Co-op, Hannaford Millcreek, Hannaford, Forest Ave
Rockland: Good Tern CO-OP
Scarborough: Lois Natural Marketplace, On the Vine
Skowhegan; Farmer's daughter
Unity; Common Ground Fair
RESTAURANTS
Fore Street, Portland
BOSTON:
Annual Fermentation Festival
FARMER'S MARKETS
Bath Farmer's Market - summer/winter
Crystal Springs Farmer's Market-summer
Brunswick Winter Market at Fort Andross
Portland Farmers Market-summer
