We are proud to have our fridge stocked with the newly arrived Sauerkraut and Kimchi from the Flack Family Farm.
Based in Vermont, the farm grows all of the cabbage themselves and most of the vegetables, and both products are being produced at the farm.
Every fall the cabbage, vegetables and high mineral sea salt are packed in barrels to ferment, becoming a source of healthful bacteria, enzymes and minerals.
Doug Flack began farming the land in 1978. The farm has grown and evolved to where it is today where Dough and his wife, Barbara Flack, are dedicated to producing nutrient dense food and developing and exchanging ideas on farming, nutrition, nature, art and community.
The fermented vegetables are certified organic through Vermont Organic Farmers (VOF) and uses biodynamic practices – integrating livestock, plants, soils, marshes, ponds, forests and wildlife with the great forces and cycles of nature.
Sauerkraut: Cabbage and Celtic Sea Salt
Kimchi: Cabbage, Carrots, Onions, Daikon Radish, Garlic, Ginger Hot Peppers and Celtic Sea Salt.