I fermented my first batch of sauerkraut to help my sister who had been suffering from health problems. For years she had struggled with auto-immune disorders, low energy, and increasing food sensitivity.

I love cooking, and was fascinated by what I had read about fermentation. After a few attempts, I fermented a successful batch of sauerkraut and I couldn’t believe how good it tasted. It was crisp, not soggy and it had a wonderful flavor that got better as you chewed it.

I gave some to my sister and suggested slowly introducing it to her diet. Within two weeks her digestion and food tolerance improved, and after two months her general health and energy improved as well. Taking my own advice, I started eating some everyday. While I didn’t have the same problems as my sister, I also experienced a profound health effect from this powerful food.

I was inspired. I created Scotty’s Stout Sauerkraut and Kimchi and began selling at local farmers markets. Now, several years later, my friend James and I have our own facility for fermenting. You can now find our stuff at the grocery store, as well as the farmers markets. But you can be sure we still make our products the same way – unpasteurized, using only the best locally grown and seasonal vegetables we can find.

Try some! You will be surprised at the taste and how it makes you feel.