We began making raw fermented sauerkraut for ourselves in 2014 strictly for the health benefits. We liked it so much we started selling it at local farmers markets. It contains no vinegar and has never been heated. We have expanded and currently we work out of a small shared commercial kitchen space near Garfield Park on the south side of Indianapolis. We make the sauerkraut in six varieties (Apple Juniper, Caraway, Classic, Golden, Ranch and Southwestern) plus kimchi in mild, medium, and hot in both traditional (which contains fish sauce) and vegan (no fish sauce.

In March 2019 we began selling to retail stores, delis, cafés and co-ops, in addition to our regular farmers markets.

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