Inspired by the idea of regional Slow Foods, our founder Kathryn Lukas began exploring and developing unique hybrid sauerkraut and kimchi recipes using locally sourced organic ingredients.
With her background as a professional chef and experience owning a restaurant in Stuttgart, Germany, she knew she could make a better kraut than what was available on the market. Soon her kitchen counters were lined with crocks of unusual, but tasty, kraut concoctions. Her now famous “Smoked Jalapeño Kraut” debuted at Slow Food Nation in San Francisco in 2008 to rave reviews
“Realizing that Americans were ready for my ‘re-imagined’ and healthful krauts, I began my business in earnest in early 2009. With lots of support and plenty of elbow grease from family and friends, my dream of reviving this worthy American condiment came true,” says Kathryn Lukas.
The business has expanded significantly over the years, but the central values remain, and to this day Farmhouse Culture makes a variety of award winning krauts that are just as good for the planet as they are for the body. In fact, 99% of our ingredients are sourced within 20 miles of our production facility in Santa Cruz.
In 2013, Farmhouse Culture received the “Nexty,” a prestigious award given by the natural food industry to companies that are “shaping the future” – and that’s exactly what we hope to do, one bite at a time.