“Nurturing the land that nurtures us.”
Making Sauerkraut
close window
the ingredients we use	We make our lacto–fermented products with the same care with which we tend our land, plants, and animals. Each batch of each variety is made and packed by hand, with individual attention given by someone who takes a personal interest in its outcome. The organic ingredients we select for them are chosen with deliberation and thought. While we began this product line using our own produce, the demand quickly outgrew our vegetable capacity, so we now procure most vegetables from local and regional growers. Our products that contain all certified organic ingredients are, themselves, certified organic. All herbs and spices used are certified organic.
supporting family farms	We buy produce directly from farmers whom we know—we don’t go through middlemen—who are either certified organic or who use organic methods but choose not to be certified. Hawthorne Valley Farm is committed to supporting local farmers and to developing strong working relationships with them. We also believe in the importance of helping to foster sustainable agriculture and a vibrant, lively local and regional economy, which is why we do not import produce from great distances or from industrial–style farms.
unrefined sea salt	This minimally–processed salt contains trace minerals, making it a superior source of nutrition when compared to conventional salts. Sea Salt is carefully harvested to maintain the more than 80 vital minerals naturally present in it. Wood utensils are used to gather the salt, and sun and wind dry it.
small, hand–crafted batches	Our sauerkraut and cultured vegetables are made in the time—honored, centuries—old method of carefully fermenting them in buckets, barrels, and crocks for weeks at a time. Unlike the large processors and the commercial sauerkraut and pickle industries, we add no vinegar or cultures, nor do we pasteurize during the lacto-fermentation process. All of our products are packed by hand.
close window