Kiss My Cabbage

Kiss My Cabbage

Food Artisans, Woman-Owned/Co-owned


Indoor Winter Market, Saturday Market

Dates Available

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.