Kiss My Cabbage
Food Artisans, Woman-Owned/Co-owned
Indoor Winter Market, Saturday Market
November 23, 2019
December 7, 2019
December 14, 2019
January 18, 2020
February 1, 2020
February 15, 2020
March 7, 2020
March 21, 2020
April 4, 2020
April 18, 2020
Fermented Foods | Sauerkraut | Kimchi
Kiss My Cabbage began one year when Burning River Farm produced an unexpected bumper crop of cabbage. Not one to let a good thing go to waste, Adrienne decided to make sauerkraut out of the surplus. The people at Burning River loved the homemade recipe- so they gave some kraut to neighbors and friends as a gift, and they loved it too!
It’s no wonder the kraut was a hit. Because it’s never been canned, Adrienne’s recipe retains sauerkraut’s unique health benefits. The cabbage, fermented by lactic acid, carries probiotic compounds that increase the digestability of meats and proteins. In addition, sauerkraut is extremely high in vitamins C, B, and K. It is a great source of calcium, magnesium, copper, iron, potassium, manganese, fiber, and folate.
Now, Adrienne figured that it wasn’t right to keep all that goodness just between a few friends- everyone deserved to be able to eat it! So, she started Kiss My Cabbage to sell the kraut to the public and educate others about its benefits.
All the ingredients in Kiss My Cabbage’s kraut come from local foods, most of it from Burning River Farm.