Farmhouse Culture moved its refrigerated sauerkraut production from Santa Cruz, Calif., to a new farm/facility in Watsonville, Calif.
Located on farmland that will be completely transitioned to certified organic in one year, highlights of the new 28,950-square-foot facility include a temperature-perfect fermentation room, processing room and office space. The building also features an innovative grey water system that allows the farm to utilize the wastewater from the processing facility. In this new location, organic cabbage comes straight from the fields to the facility to be shredded, naturally fermented and mixed with other vegetables to create the company’s unique flavors.
Farmhouse Culture also added Capp Culver as chief operating officer; Heather Dean as director of sales and Jason Prziborowski as director of marketing.
"It is so inspiring to be here at our new farm/facility, surrounded by fields of organic cabbage and to know our process from farm to ferment is now seamless. We couldn't be in a better place in the world for our type of fermentation thanks to the incredible climate and year-round availability of organic produce," says Kathryn Lukas, founder. "I am also really excited to be working with our new leadership team, industry professionals who know how to scale a company. These are very electrifying days for Farmhouse Culture."
"It's an honor to lead such an innovative company in the fresh, fermented produce space, and our momentum is quickly building more and more steam,” adds Culver. “We are currently looking to hire experts in all categories of fresh produce, and I'm thrilled to continue to grow our outstanding team."
Farmhouse Culture products are available at stores nationwide, including Whole Foods Markets, Sprouts Farmer's Markets, Natural Grocer's by Vitamin Cottage, New Seasons Markets, The Fresh Market, Earth Fare, Mariano's, Costco (32-ounce pouch only) and numerous independent natural and specialty grocers.