Kiss My Cabbage
Food Artisans, Woman-Owned/Co-owned
Indoor Winter Market, Saturday Market
November 10, 2018
November 17, 2018
December 1, 2018
December 8, 2018
December 15, 2018
January 12, 2019
January 26, 2019
February 9, 2019
February 23, 2019
March 9, 2019
March 23, 2019
April 13, 2019
April 27, 2019
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.