Farmhouse Culture, a leader in the fresh, refrigerated sauerkraut category, was founded in 2008 by Kathryn Lukas in Santa Cruz, CA. A food alchemist and classically trained chef, Kathryn first fell in love with sauerkraut (“kraut”) while cooking in the restaurant she owned in Stuggart, Germany. When she returned to her native California, Kathryn saw the opportunity to introduce Americans to the taste of fresh organic kraut and began reviving the ancient tradition of natural fermentation – and redefining the category – in the U.S. Since launching in 2008, Farmhouse Culture has created innovative ferments inspired by global flavors, the finest local, all organic ingredients, and organic cabbage, grown year-round in California.
In the Spring of 2015, Farmhouse Culture moved into an expanded facility in Watsonville, CA, along California’s Central Coast between Santa Cruz and Monterey. At this new facility, cabbage is picked from the nearby fields, shredded and then mixed with other vegetables to create unique flavors such as the award-winning Smoked Jalapeno, Horseradish Leek, Garlic Dill Pickle, Classic Caraway and Spicy Wakame Ginger Kimchi. The natural fermentation process uses salt and the cabbage’s own lactic acid, with no heat or pasteurization. The kraut and kimchi is then packaged in Farmhouse Culture’s innovative pouches featuring “ferment-o-vents” that allow the living microorganisms to breathe. The pouches are also BPA, PVC plasticizer and Phthalate free.
Fresh, non-pasteurized kraut offers a plethora of health benefits. High in vitamin C, vitamin K, fiber, folate and a good source of zinc and other minerals, probiotic-rich kraut helps boost the immune system as well as protect the balance of bacteria in the gastrointestinal tract aiding in digestion and overall gut health. Kraut also contains flavonoids, a phytochemical that the American Heart Association’s Nutrition Committee reports can help lower cholesterol and reduce the risk of heart disease. Additionally, a study published in the Journal of Agriculture and Food Chemistry found that the process of fermenting cabbage produces isothiocyanates, which have been shown to prevent cancer growth–especially in the breast, colon, lung, and liver. Farmhouse Culture’s crunchy, tangy and probiotic-rich organic krauts and kimchi can stand alone as a delicious and healthy food or as a dynamic addition to salads, dogs and sausages, sandwiches and as well as numerous culinary dishes.
All Farmhouse Culture products are organic, non-GMO, Vegan and Gluten-Free.