Truly artisan food. From seed to soil to crock to table, our krauts and kimchi are carefully tended and gently fermented with wild strains of microorganisms from our farm and kitchen.
Each barrel of sauerkraut and kimchi begins with planting seeds from varieties of vegetables we know have superior taste and texture. The vegetables grow and mature during the summer and into the fall. Our processing season begins in July with the first early cabbages, beets and carrots and continues through February when we are harvesting the last of the winter cabbages and root vegetables.
The fresh vegetables are transferred to our certified organic processing kitchen where they are washed, shredded and packed with sea salt into special fermentation vessels. From here the microorganisms take charge and begin the process of transformation. Their work of fermentation creates acids and enzymes which bring us the complex slightly sour taste of real sauerkraut and kimchi.
When enjoying our products you are tasting the flavors of North Olympic Peninsula while adding a bit of our farm’s culture to your own. Enjoy some with any and every meal!
Midori Farm Sauerkrauts and Kimchi are available by the jar, the case or bulk quantities in 1 and 2 gallon buckets. Please contact us for for more information.
Cortido, an inspired zesty sauerkraut condiment with a flavor not far from your favorite salsa, has medium heat from smoked jalapeno peppers.
Kimchi, our distinctly Northwest take on the traditional Asian staple condiment. Has real gusto and a pleasant lingering heat.
Horseradish Leek Sauerkraut, sweet carrots, leeks and cabbage embrace the sharp heat of the horseradish and gently mellow it. Only available seasonally.
Hot Root, is a delectable combination of sweet carrots and jalapenos. Reminiscent of spicy stuffed olives. Our only cabbage free ferment. Only available seasonally.
For more information please contact us
Midori Farm’s Artisan Foods are delicious served as a condiment with any and every meal. While you can cook with them as called for in many traditional recipes, we suggest using them fresh or gently warmed as this retains the naturally occurring beneficial bacteria and digestive enzymes (aka probiotics). Try adding a dollop to your favorite meat, grain, bean or vegetable dish, add zing to salads, burritos, wraps, pizza, or egg dishes.
Super quick rainy day kimchi soup recipe