Food & Ferments is making headlines for their 1st place prize for their Hearts on Fire flavored kraut in the national Good Food Awards.Dave and Carly Dougherty run the Central NY biz and make sauerkrauts, kimchi, kvass and tonics.

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Love letter to sauerkraut. A columnist for the Record Eagle in Michigan praises the fermented cabbage as having “a world of uses” outside of condiments, like used as an acid in dishes in the place of vinegar and lemon. Local MI producer The Brinery is listed as a favorite.

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“We have sweets, we have heats and a little in between,” says Eric Riggers, who created Reinvent Ferment with his wife Karen. The Wisconsin food producers sell kimchis, krauts and pickled veggies. They were featured on Local 5 News.

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Seven Acres Farm & Ferments is expanding their home-based fermented food business to Canada’s grocery store shelves. Their fermented offerings include water kefir, kimchi, pickles and 14 varieties of sauerkraut (like lemon dill, classic caraway and sweet juniper).

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Can you reduce food waste by fermenting? At Ripley Farm in Maine, the Ripley family uses seasonal vegetables from the farm’s organic CSA crop and turns them into kimchi, kombucha, relish, pickles and sauerkraut. The farmers teach fermenting classes, too.

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