Where It All Began

In 2005, our first batch of organic Kraut was handcrafted by our founder and chef, Kathryn Lukas. Even in her very first version of spicy kraut, incredible flavor was the driver behind her bold and balanced recipes. Her passion to share fermented foods and their naturally occurring probiotics came from her own experience of feeling renewed by the benefits and connected to the powerful process of wild fermentation.

In 2008, we opened our first facility with a small team of fermentation experts to meet the demand for our always organic and richly probiotic foods and beverages.


Today, Farmhouse Culture is a leader in probiotic foods and beverages.

The focus of our team will always be organic ingredients and expert fermentation techniques.


Sharing Our Expertise

Introducing “The Farmhouse Culture Guide to Fermenting,” by Kathryn Lukas and co-author Shane Peterson. Featuring over 100 fermented food and beverage recipes, we’re proud to share an exciting glimpse into the culture that drives us.


Amazon | Barnes & Noble

Penguin Random House | Indie Bound