Our Farm to Ferment products are made by hand and more than 95% of their contents were raised on our farm.
Our Ferments
Sauerkraut
Our sauerkraut is pure and simple. Fair Share Farm cabbage and Redmond ancient sea salt. We keep our recipe basic so that the flavor of the cabbage shines through.
JALAPEÑO EN
ESCABECHE
Spicy & flavorful.
This Mexican staple is yet another traditional recipe for the fermenting of vegetables. Use it to add a spicey kick to any dish.
Our Jalapeño en Escabeche was chosen as a Finalist for the 2021 Good Food Award.
KIMCHI
We use only vegetables & salt in our kimchi, keeping it vegetarian and vegan.
We raise several different varieties of napa cabbage for our traditional kimchi, which adds to the complex flavor profile and mitigates risk on our farm.
BEET RELISH
Beets and ancient sea salt are the only ingredients in this earthy but naturally sweet ferment. The fermenting process mellows out the beets & creates a crunchy but creamy relish.
GREEN KIMCHI
This variety of kimchi is based
on several different Asian
greens, including bok choi and
tat soi. These mustard greens
provide a hearty body to this
ferment.
GARLIC PICKLE CHUNKS
Garlicky with a nice crunch. These cucumbers are fermented with a good
quantity of garlic and cayenne
pepper.
CURTIDO
A classic El Salvadoran recipe that combines cabbage, carrot, onion, garlic, oregano and ancient sea salt into a flavorful condiment that goes with about anything.
HOT SAUCE
Our hot sauce is a blend of fermented jalapenos and our ferment juices. It is mildly hot and flavorful.
DAIKON PICKLES
Our daikon radish pickles are crunchy and tart and make a perfect live-culture snack. Try our white daikons with garlic, or our purple daikons with garlic and lemongrass.
Featured on PBS’ tasteMAKERS Marketplace
The simplest way to enjoy our ferments
- As a side-dish
- Garnish soup, chili, beans, grains
- Top your morning eggs
- Snack on some pickles between meals
- In a sandwich, taco or burrito
- Embellish a fresh greens salad
- As a marinade for meat or fish
Additional Suggestions
In Korea, the home of kimchi, it is eaten at most every meal. Stir it into rice or grain for a tasty vegetarian dish. Use it as a marinade for meats to tenderize and flavor them. Add some to your fritters or pancakes for a savory treat. Or simple eat it by itself to enjoy the complex flavors that fermenting can bring out in vegetables.
If you are still not sure what to do, go on-line for a list of suggestions that will include kimchi pizza, burgers, noodles, stew, soup and more.
A fragrant and delicious ferment, daikon pickles are a wonderful, crunchy snack or garnish. Whether on a charcuterie board or as an accompaniment to your favorite sandwich, their sharp but fresh taste helps round out any meal.
Be sure to save the juice when you are done with the pickles. This liquid is rich in flavor and nutrients. Use it as you would any vinegar—in a salad dressing, a marinade or a cocktail.
Our most popular item, it is sometimes hard to believe that no cooking was involved in making this complex ferment. Jalapeño, carrot, onion, garlic, bay, oregano and salt blend into a flavor that is hard to duplicate. The heat is flavorful but fleeting, as we remove the seeds to mellow out this dish.
It is an excellent garnish for a soup or chili, adding body and flavor as you empty the bowl. It is a great topping on KC barbeque or in a taco or burrito. A tablespoon chopped fine and mixed with an avocado will make a guacamole like no other.
Perhaps the best known ferment we produce, this mix of cabbage and salt has been made for centuries. It is a nutritious source of vitamin C, fiber and probiotics.
It is a great recipe ingredient that enhances even the simplest of foods. Add it to boiled, roasted or mashed potatoes, cook it with pork or sausage, or top that grilled cheese sandwich for a meatless Reuben.
Clean and crisp, our pickles retain the freshness of summer and are another perfect charcuterie board addition.
Cut them thin to layer on a sandwich, chop them fine and add to egg or tuna salad, or eat them whole to enjoy the crunch. The brine is also a great drink addition, marinade or cooking liquid.
It is a wonderful accompaniment to most any dish, from a cracker to the traditional El Salvadoran pupusas,
Use curtido as you would sauerkraut or cole slaw. It goes great on a pulled pork sandwich, atop a bowl of beans or grains, in a taco, or by itself.
A simple recipe of beets and salt are all that make up this nutritious delicacy. The fermenting mellows out the beets and creates a crunchy but creamy relish.
The sweetness in the relish comes only from the beets, not any added sugar. It goes great on a leafy green salad, alongside cheese, atop most any cut of meat, and by itself.