Farmhouse Culture
The Backstory:
When California native Kathryn Lukas was cooking at her restaurant in Stuttgart, and immersing herself in the German culinary scene, she fell in love with sauerkraut and the wonder of fermented foods. A natural food alchemist, Kathryn dreamt of bringing her joy of fresh organic kraut to California and reinventing the American kraut culture. She began by experimenting in her kitchen. Combining kraut, local produce, traditional fermentation methods, and a wild imagination, she created a kraut that added a unique twist and newly inspired flavors to a classic condiment. The experimenting didn’t stop, and neither did the small batches of globally inspired, locally made kraut, packed with California vegetables, bold flavors, and healthy probiotics. And so it began, the journey of Farmhouse Culture.
What are they cooking?
From kimchi to kraut to Gut Shots, the chefs at Farmhouse Culture are making a host of delicious fermented foods, all packed with probiotics and live active cultures. The kraut is available in a variety of flavors, from Classic Caraway, to Horseradish Leek, to Smoked Jalapeño. And Gut Shot, their unique re-inspired probiotic drink, comes in Ginger Beet, Kimchi, Garlic Dill Pickle, Smoked Jalapeño, and Classic.
Why Barnraiser loves Farmhouse Culture:
Their dedication to traditional methods and willingness to explore and innovate with flavors has brought exceptional krauts that are both healthy and delicious. They are committed to sourcing high quality ingredients and preparing their batches so that when it all comes together, they can step back and let natural fermentation processes take over. This means their cultured veggies are all organic and don’t have any post-fermentation additives, so they retain all of the natural flavors, nutrients, and bacteria of the live cultures and the amazing produce!