We make small-batch, hand-chopped, seasonal fermented vegetables at our kitchen in Seacoast New Hampshire. We use locally-grown, and often organic, vegetables and sea salt from the waters off Buck's Harbor, Maine. All of our ferments are strong, sour, and submerged in a salt-water brine, just like a shipwreck.
We are committed to local food, and we strive to make all of our products entirely with local fresh produce. Fermenting vegetables is a great way not only to preserve the harvest so it can be eaten for longer, but also to use up vegetables that might otherwise be wasted–woody asparagus stems, for example, ferment beautifully. So we are connecting with local farms to help turn more of their crops into great food. Furthermore, our range of vegetables ties to the seasons, giving you a chance to savor the fruits of our area in a new, delightfully sour, way.
FIND US AT A FARMERS' MARKET
Come see us between 10am and 2pm on the following Saturdays! We will have free samples for you to taste!
Seacoast Eat Local Winter Farmers' Market at Exeter High School in Exeter, NH on:
Newmarket Farmers' Market in Newmarket, NH on:
March 18, April 1, & April 15
Join us for a little bit about the history and science of fermentation, followed by a demonstration, and then a hands-on group kraut making session. Everyone will go home with a jar of kraut to ferment! Sign up at our online store.
NEW DATE -- MARCH 26th, 10am to Noon Yoga in ME in Eliot, ME -- NEW DATE
On Sunday March 26, 2017 we are running an Introduction to Fermentation Workshop from 10am to Noon at Yoga in ME in Eliot, ME. $25 per person. Buy Tickets.
NEW DATE --- April 30, 2017 at Stock + Spice in Portsmouth -- NEW DATE
On Sunday April 30, 2017 we are running an Introduction to Fermentation Workshop from 9:30am - 11:30am at Stock + Spice in Portsmouth, NH. $25 per person. Buy Tickets.
SOLD OUT -- April 2, 2017 at Stock + Spice in Portsmouth -- This workshop is now SOLD OUT.
How can you keep your taste buds and gut microbes happy everyday? Join Kraut Club for a steady supply of Kraut!
Three months of Kraut
Two Sizes: Kraut Eater = 16oz/mo. OR Kraut Lover = 32oz/mo.
Two options: Classic Kraut = red or green cabbage with caraway seeds OR Adventurous Kraut = a different Kraut every month with red or green cabbage and seasonal vegetables, fruit, and/or herbs.
Prices: Kraut Eater, Classic Kraut = $33; Kraut Eater, Adventurous Kraut = $39; Kraut Lover, Classic Kraut = $66; Kraut Lover, Adventurous Kraut = $78
Sign up at our online store.
WHY FERMENTED VEGETABLES?
First and foremost, the taste. The tangy, sour taste enhances the flavor of whatever you pair it with - just like adding a dash of vinegar to your food. Once you start incorporating ferments into your cuisine you might just find yourself craving them more and more.
Secondly, fermentation, also called lacto-fermentation, is humanity's oldest method of preserving food, and we think the best. Each spoonful of fermented vegetables like those we make at Shipwreck Ferments contains millions of friendly bacteria that recent science has suggested are vital for good digestion, a strong immune system, and positive mental health.
We believe that local food of all kinds is the best first step consumers can take towards good health; regularly eating fermented products like ours is another huge step. But at the same time as thinking about health, we also pride ourselves on making a range that tastes fabulous and that will surprise and delight people who "don't like sauerkraut."
WHAT ARE FERMENTED VEGETABLES?
When a vegetable is submerged in a salt-water brine the lactic acid producing bacteria that are typically dormant on the vegetables wake up and start eating the carbohydrates in the vegetables. This process produces lactic acid, and this acid preserves the vegetables giving them a tangy, sour taste. Sauerkraut and Kimchi are two popular fermented vegetables but any vegetable can be fermented, and we like to try them all.