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Northeast Grown, 100% organic, fermented & raw pickles, sauerkraut, kimchi, kvass, and hot sauce

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Home / fermentation

fermentation

Posted March 24, 2016 by Real Pickles

The Scoop on our New Turmeric Kraut!

This guest post is written by our friend Brittany Wood Nickerson, a well-respected herbalist and health educator with a background in Western, Ayurvedic and Chinese herbal medicine. Her treatment and teaching approach emphasize personal empowerment, preventative home healthcare and whole body wellness. Brittany is the founder and primary instructor at Thyme Herbal in Western Massachusetts, where she teaches a three year Herbal Apprenticeship Program. She teaches women’s health at the University of Massachusetts and is the organizer of the Northampton/Amherst Herbal Meet-up group. Brittany is the author of The Everyday Living Series, The Herbal Homestead Journal and her newest work: Recipes From the Herbalist’s Kitchen, to be published by Storey in Spring 2017!  


I first met my fiancé, Casey Steinberg, when buying salad greens at his Old Friends Farm stand at the Amherst Farmer’s Market.  He was handsome, and his greens were really good!  In the fall they had bountiful baskets of fresh ginger and turmeric – I had never seen anything like it!  Casey and his business partner, Missy Bahret, pioneered growing ginger in northern climates in 2004.  A few years later they began growing turmeric and now, almost a decade later, this practice has caught on.  Today, Old Friends Farm gets regular inquiries about growing ginger from farmers in locations ranging from California to Vermont, and Costa Rica to Germany.

It is important to include medicinal herbs in our efforts to forge a vibrant local and regional food system.  Culinary traditions are based on ancient wisdom.  Cooking with herbs and spices makes food easier to digest and kills bacteria associated with food borne illnesses.  You might put basil on your pasta or cumin in your curry because it tastes good, but these practices have been passed on by generations of cooks who seasoned food with herbs because it was practical, necessary and healthful.

The caraway seeds found in many traditional sauerkraut recipes are a perfect example.  Cabbage can cause gas and bloating, but caraway seeds make the cabbage easier to digest and help reduce gas.  Traditional spices, such as the black pepper and dill in pickles, help warm and balance the cold energy of cucumbers.  Once you understand these principles you start to see them everywhere and you can make up your own traditions.  Excellent examples from the Real Pickles’ collection include: Red Cabbage with thyme, winter savory and marjoram; Beets with rosemary and onion; Ginger Carrots; and their new, absolutely fabulous Turmeric Kraut!

Turmeric root freshly harvested

Turmeric is a powerful medicinal herb, traditionally used in cooking and medicinal preparations.  It is a mildly warming, aromatic, bitter digestive aid.  It stimulates liver function and the release of bile, which helps with the digestion of fats and oils.  It improves the breakdown and absorption of nutrients and relieves gas and bloating.  Turmeric supports digestive metabolism, liver metabolism, and cellular metabolism, which aids in detoxification and helps to relieve inflammation.

Holistic health sees the health of each part of a system being integrally connected to the health of the whole.  In the body, holistic health starts with good digestion.  If digestion is compromised, all other systems become compromised.  A well functioning digestive system allows us to absorb the most nutrients from our food and to expel waste effectively.  Our digestive system is also closely tied to the nervous system.  The enteric nervous system, which governs digestion, has almost as many neurons as the brain!  It connects the digestive system to all other systems in the body.  Aromatic culinary herbs help relax the GI tract and calm the nervous system, while at the same time relieving many digestive upsets.

Real Pickles Organic Turmeric Kraut
Real Pickles Organic Turmeric Kraut

Fermentation, like cooking with culinary herbs, makes food easier to digest. Fermented vegetables also contain beneficial bacteria, which have been shown to improve skin health, decrease allergies, and increase immunity (see Real Pickles’ health page for more info).  Lactic acid, produced during the fermentation process, makes fermented foods taste sour – hence the name sauerkraut.  As if everything we have learned so far isn’t enough, the sour flavor is also great for digestion!  Sour tasting foods stimulate the secretion of acids and enzymes, as well as bile from the liver and gall bladder.  The probiotics and sour flavor of kraut combined with the bitter, aromatic and mildly warming energy of turmeric are a perfect recipe for holistic wellness.  The benefits complement one another, improve digestion and help to support whole system balance.

As organisms in a larger system, our holistic wellness is dependent on many interconnected systems: environmental, economic, social and cultural.  Efforts to restore local and regional food systems and economies understand this kind of holism, recognizing that our food is only as healthy as the system from which it comes.  Real Pickles’ commitment to producing healthy food and creating a sound regional food system is a role model for the planet.  We need more businesses willing to think outside the box and be structurally creative – committing to policies that support workers, distributors, retailers, consumers and the environment in ways that foster health on all levels.

Years after we met, I was teaching Casey how to make sauerkraut in our home kitchen, and he said, “let’s add turmeric!”  It was harvest season, and we had fresh turmeric coming out our ears!  We were very excited to share our first batch with Real Pickles.  Cabbage and turmeric have not traditionally been grown in the same climate, which is part of what makes this product so special and unique.  Real Pickles and Old Friends Farm have created a special partnership which builds on each other’s innovations and shared mission to work toward a thriving local and regional food system.  This is health as it should be – interconnected, responsible and delicious.

Tagged: COMMUNITY, fermentation, health, LOCAL, Old Friends Farm, sauerkraut, turmeric, turmeric kraut

Posted September 24, 2015 by Dan

Calculating Food Miles at Real Pickles

In the course of preparing our latest annual report, we learned some interesting things about how far Real Pickles products travel from farm to fermentation to fork!

Annual Report – Fiscal Year 2015

Since Real Pickles’ beginnings in 2001, one of our key social commitments has been to source our vegetables only from Northeast farms and to sell our products only within the Northeast.  We do this because we want to promote the development of strong local and regional food systems.  There are so many good reasons to be getting our food from closer to home – freshness and nutritional value, food security, strong agricultural economies, climate change, and more.  And, as I’ve written about here, it’s not just local that’s important but regional, too.

We’ve always had some sense about how far Real Pickles products travel from farm to fermentation to fork, but we’d never before really tried to figure it out.  For our most recent annual report, we decided to go for it.  We posed the question, “What can a business do to build a strong local & regional food system?”  We offered up our answer: “source locally & regionally…sell locally & regionally!”.  And, then we got to work with the calculator and spreadsheets to ascertain just how far – on average – our vegetables traveled from farm to fermentation last year, and how far our products then traveled from fermentation to fork.

Upon delving into the project, it quickly became apparent that we weren’t going to come up with precise numbers.  The reality of food transport involves all kinds of complexities that we could never fully sort through.  But, we could arrive at some useful estimates that would illustrate the difference it makes when a business commits to sourcing and selling within a region.

Farm to Fermentation

Determining the average distance that our vegetables traveled last year from farm to Real Pickles was the more straightforward of the two calculations.  We received a total of 128 vegetable deliveries from ten farms – beginning with the first load of cucumbers from Atlas Farm in late June, ending with our last drop-off of storage beets from Red Fire Farm in February.  For the purposes of the calculation, we assumed that all vegetables traveled straight from the farm to Real Pickles, with no other deliveries along the way.

Organic. Local. Cabbage. Ready to ferment!

The result?  The 285,000 pounds of vegetables used to make Real Pickles products from the 2014 harvest traveled an average of 17 miles from farm to fermentation!!  We’re very excited by this number.  Of course, it’s also what we’d expect given our commitment to working with suppliers like Riverland Farm (13 miles away), Atlas Farm (7 miles away), and Old Friends Farm (22 miles away).

What if we made no commitment to sourcing from Northeast farms?  Real Pickles would likely be buying vegetables from much farther away.  Most of our cabbage, for example, would be coming from major cabbage-producing areas like California, Texas, and Mexico.  In that case, our cabbage would be traveling thousands of miles from farm to fermentation.

Fermentation to Fork

CJ loads the Real Pickles van for local deliveries!

Figuring out the average distance from fermentation to fork was a more challenging task.  Nearly 20,000 cases of Real Pickles products traveled to over 400 stores last year.  Retailers here in the Pioneer Valley – like River Valley Co-op and Foster’s Supermarket – receive their pickle orders via the Real Pickles delivery van.  While those further afield – such as the Park Slope Food Coop and Martindale’s Natural Market – get their Real Pickles products through our distributors or via UPS.  We couldn’t possibly know exactly what route each jar of kimchi or sauerkraut took to get to each store last year, nor can we know the route each jar traveled to get to our customers’ plates!

We do, however, have good data on how many cases of Real Pickles product were sold to each store last year.  So, we mapped the driving mileage from Real Pickles direct to each of our top 50 retailers – which together sold about half of our product last year.  (We made the assumption that doing the calculation based on this group of stores would yield a reasonably accurate result, while saving quite a bit of time.)  Then, we used our sales data to calculate an overall weighted average for distance traveled.  Based on this approach, the final result was pushed higher by fast-selling stores in places like New York City (~175 miles away), while kept lower by nearby stores selling lots of our pickles in such towns as Northampton, MA, and Brattleboro, VT (~20 miles away).

When all the math was done, we learned that Real Pickles products traveled an average of 131 miles last year from fermentation to fork!

We’re pretty excited by this number, too.  As a growing business producing an ever more popular food (fermented vegetables), we know we could easily be shipping our Real Pickles products thousands of miles all around the country.  But, we also know there are so many important reasons to be sourcing and selling regionally.  When we consider that our 20,000 cases last year traveled an average of 131 miles – rather than 1,000 or 2,000 miles – we know we’re making a difference.

Tagged: CLIMATE CHANGE, farmers, fermentation, LOCAL, pickles, Real Pickles, REGIONAL, RESILIENCY, SOCIAL CHANGE, SOCIAL MISSION, sustainable

Posted April 21, 2015 by Kristin

Behind the Scenes at Real Pickles: An Interview with Heather Wernimont, Fermentation Manager

At Real Pickles, we’ve been fermenting Northeast-grown vegetables for well over a decade.  When Real Pickles got started in 2001, there were only a small handful of commercial vegetable fermenters anywhere in the country.  We’ve learned a lot over the years!

I recently talked with Heather Wernimont, our Fermentation Manager and newest worker-owner of the Real Pickles co-op, to get the latest on fermentation at Real Pickles.  Among other things, we chatted about the 2014 production season, what it’s like to get paid to taste pickles, and the similarities between cucumbers and baby goats.

Heather organizes jars for new product tasting!

KH: What do you do as Fermentation Manager?

HW: I work in a team of three production managers. My role is to oversee the making of Real Pickles products from start to finish. This includes planning for all of the vegetables that we buy from area farms, figuring out when we want them delivered, and processing the vegetables. I monitor the barrels during fermentation, tasting them to determine when the product is done fermenting and making sure we are consistent in the way we pack them into jars. I’m also responsible for maintaining our organic certification and working on new product development.

 

KH: Real Pickles fermented 300,000 pounds of vegetables in the 2014 production season. How do you go about doing that?

HW: Our season usually starts in late June when the local cucumber harvest starts and ends in January or February with our last batches of beets and carrots. So we have seven or eight months to do all of our processing of fresh vegetables. We have a production staff of eight or nine people each day who do the work of prepping vegetables, from washing and peeling to coring and shredding. We have a processing machine that we use to shred cabbage, slice onions, grate carrots and that sort of thing. We wash a lot of vegetables and cut all of our cucumbers by hand! We mix the vegetables with salt and spices and pack them into barrels to ferment. All of this work is very labor-intensive. Our kitchen crew is pretty amazing!

 

KH: Was there anything unusual about this past growing season that impacted Real Pickles?

Delivery! Bins of fresh cabbage waiting to be sliced and spiced.

HW: Every growing season looks a little different so we know ahead of time that we’ll need to be flexible and not get stressed out when the days don’t go as planned. This past summer started off nice and warm with lots of cucumbers coming in at the end of June. Somewhere around the last part of July, temperatures at night became very cool and caused the cucumbers to slow down significantly. Once we start getting into August, downy mildew is a threat so we really need to make as many cucumber pickles as we can as early in the season as possible. We were pretty nervous going into August but ended up being able to source the cucumbers we needed from a grower in the middle of the month.We try to stay a step ahead and have some backup work for staff in case there are gaps in our vegetable deliveries. We sometimes fill days peeling and prepping garlic, or we’ll get some summer cabbage for an early batch of sauerkraut. We can also pack finished pickles into jars, which is the work we typically save for winter and spring when we don’t have fresh vegetables coming in.Sometimes, we have the opposite problem. At the start of the season this past summer we were expecting a delivery of around 800 pounds of cucumbers from Atlas Farm. Instead, Gideon called in the beginning of the week and said, “I have 3,000 pounds. Can I bring them over?” We said yes — and it was intense!

 

KH: Do you ever have to change production plans in the middle of the season?

HW: Around the beginning of September, we realized we were going to need to make much, much more kimchi than we had originally planned to keep from running out in the spring. We had made all of our contracts with vegetable farmers in March. Then all of a sudden customers couldn’t seem to get enough kimchi, and we needed to make more.Sauerkraut would be easy — you find some cabbage, salt and spices and figure out the staff schedule and you’re done. Kimchi is complicated – it takes two days to make one batch and there are lots of ingredients to source from multiple farms. We have to look for napa cabbage, carrots, leeks, garlic, ginger, habaneros. Luckily, this year the leek and carrots harvests were good so those were easy. Finding enough napa and garlic was harder but we found what we needed and made an extra 20 barrels — that’s about 800 gallons of extra kimchi!

 

KH: What are the biggest challenges in your job?

HW: At our peak production, we may have about 425 barrels fermenting at once. I need to stay on top of all of them, tasting them when I think they might be done fermenting. Right now, we have two fermentation rooms and we can control the temperatures in both of them. So if we have a lot of barrels that might be ready all at once, we can move some of them into a cooler room to slow down the fermentation a bit. That way we spread out when the different batches are ready. We don’t have a lot of extra space at our facility and have to manage space carefully. We have to make sure we get batches out of barrels and into jars to sell so we can use that barrel again. My job requires a lot of planning, flexibility and creative problem solving all at once.  I love the challenge.

 

KH: How do you figure out whether a batch has finished fermenting and is ready to pack into jars?

HW: I’m looking for taste and texture. We want the flavors to have melded properly so they don’t taste like raw vegetables, I make sure whatever spices we’ve used have blended in with the vegetables. The level of sourness needs to be right. The sugar levels in the vegetable vary over the season and this contributes to how quickly the vegetables ferment so each batch is different. I can’t just assume that it will be ready in a certain number of months.Taste and texture is most important, but lately we’ve done some testing of acid levels and remaining vegetable sugars to deepen our understanding. We also pH test every batch as an extra step to make sure the finished product is safe.

 

KH: Do you ever experiment with different vegetables?

Superchiles awaiting placement in Spicy Dill Pickle jars…

HW: Yes! We canceled production a couple of days because of snow storms this past winter. I used the time to make 28 different experiments! I focused on some different kimchi recipes and tried some vegetables fermented with hakurei turnips and radishes. We have some great orchards here in western Massachusetts so I also made some recipes with apples and pears, which can add some sweetness to fermented vegetables. I wanted to try some new flavors while also staying in line with the simplicity of our current product line.

KH: You did all of the vegetable purchasing for Real Pickles this past year. How did that go?

HW: I really enjoy working with the growers. We have some amazing long term relationships that Dan and Addie Rose started over a decade ago. All of the farms we buy from are small to mid-size family farms, but the growers’ operations are quite different. For example, I do most of my planning directly with Casey at Old Friends Farm over email. Dave Chamutka, on the other hand, is hard to catch by phone but I know he’ll be making the delivery himself so we always talk in person. With Red Fire Farm, I make arrangements early in the season with Ryan, one of the owners, and then later work with the wholesale manager. We are lucky to have such great people to work with.

 

KH: Before you started at Real Pickles you worked as the Education Program Manager at Sprout Creek Farm, an agricultural educational center and maker of award-winning cheese, in the Hudson Valley. Do you see any similarities between these two jobs?

HW: Kidding season and cucumber season are remarkably similar! You can know that fifteen goats are going to give birth but you can’t control when the kids are going to come; it’s the same with cucumbers. You may know cucumber season will be starting soon but everything changes when the first truck pulls up with bins of cucumbers!

 

KH: What’s been your favorite aspect of the job?

HW: Here in the Pioneer Valley, we have access to so many high quality organic vegetables that ferment in such amazing ways. I’ve loved learning about the subtleties of fermentation and working with a live product. There may be differences in how the vegetables ferment as a result of the amount of rain a farm received, the time of year the carrots were harvested, the variety of the cabbage, or the soil profile of a particular farm. We aim for consistency, but due to the nature of a wild fermentation, some variations between batches occur. I like to think that these differences are what make our products so interesting and delicious!

Tagged: cucumbers, farmers, fermentation, pickles, Real Pickles, recipes, tasting

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We’re honored to receive this year’s local bus We’re honored to receive this year’s local business Austin Miller Co-op Hero Award! 
Thank you to @rivervalleycoop for the generous recognition and for hosting such a heartwarming event last week. We’re proud to be part of a vibrant community of co-ops, farmers, and change makers working toward a just, sustainable, and resilient local food system.

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Thank you to all who attended and worked at our 2025 Strawberry Ice Cream Social Fundraiser. It was a wonderful evening on June 12th at our Easthampton store, celebrating the start of the local summer harvest season and supporting the Center for New Americans. Nearly 800 people attended this patio party throughout the evening, purchasing burgers, grilled corn on the cob, salads, and Strawberry Ice Cream Sundaes. This resulted in raising a total of $10,953 for the Center for New Americans. This is a record high for this fundraising patio party! 

🍓 Read more of RVC’s 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺 𝗦𝗼𝗰𝗶𝗮𝗹 + 𝗔𝘂𝘀𝘁𝗶𝗻 𝗠𝗶𝗹𝗹𝗲𝗿 𝗔𝘄𝗮𝗿𝗱𝘀 recap by visiting the link in their bio 🍓

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🌈🥒 Rain or shine, Real Pickles shows up with 🌈🥒 Rain or shine, Real Pickles shows up with PRIDE! We had an amazing time marching in the Franklin County Pride parade this weekend — umbrellas, ponchos, and all. Thanks to everyone who came out to celebrate love, community, and inclusion with us! And thank you to the amazing team at @franklincountypride for working so hard and making this event happen! 
🤍🩷🩵🤎🖤❤️🧡💛💚💙💜
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✨We’re a finalist!✨ Real Pickles Organic Sau ✨We’re a finalist!✨
Real Pickles Organic Sauerkraut just earned a spot as a finalist in the Pickle Category of @goodfoodfdn’s 15 Years of Good Food Awards.
This special Community Choice edition of the Good Food Awards honors past winners that continue to set the standard for taste, craftsmanship and responsible production. For the first time ever, the good food loving public had a say, submitting over 8,000 ballots to support their favorite producers.
We’re honored to be recognized alongside so many exceptional crafters—and we couldn’t have done it without you!
Winners will be announced, June 28 at Good Food Mercantile NYC.
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We are looking forward to celebrating a “Taste o We are looking forward to celebrating a “Taste of River Valley” tomorrow, Friday May 16th, at River Valley Co-op in Easthampton, Ma. 
Derek will be teaming up with our friends from Mi Tierra and Kitchen Garden Farm for a tasty collaboration! If you’re in the area don’t miss it! 

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Organic Red Napa Cabbage is back! This seasonal sm Organic Red Napa Cabbage is back! This seasonal small-batch ferment brings a vibrant pop of ruby color and bold, savory crunch. Crafted with red Napa cabbage, purple daikon, fresh ginger and Atlantic sea vegetables - it’s a tangy, nutrient-packed flavor that elevates any plate. Get it before it’s gone! 🌊🥬💜
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