Pickled Planet was founded in 2002 by Courtlandt Jennings in the small town of Ashland, Oregon, after years of experimenting with fermentation as a hobby. His journey began with bread baking in high school and expanded through beer, kombucha, rejuvelac, and vegetable ferments throughout the 1990s. With a deep curiosity for fermentation, access to abundant regional produce, a free kitchen, and a desire to build something meaningful, Courtlandt set out to create the best organic fermented vegetables with a fun, approachable brand.
What started as a small operation quickly gained momentum. Within two years, Pickled Planet’s organic krauts and pickles were selling statewide and expanding into Northern California. The company grew slowly and organically—reinvesting profits, prioritizing quality, and staying rooted in traditional fermentation methods. Over time, Pickled Planet helped pioneer the modern fermented foods movement, playing a foundational role in shaping the category more than two decades ago.
Today, Pickled Planet is a nationally distributed brand and a trusted name in fermentation. Courtlandt remains deeply involved, continuing to experiment with new ferments while guiding the company forward. With a commitment to organic ingredients, living cultures, and bold flavor, Pickled Planet brings thoughtfully crafted ferments to tables across the country—including the Good Eggs community.
