For the last 2 and a half years The Brinery has been working to preserve local produce as a probiotic product. It's our mission to promote eating local all year long through the power of pickling. Remember, Fermented Foods Are Always In-Season!
It's been a hard year for farmers, but across Michigan crisp fall cabbage is inching closer to ripeness.
Help us buy 12,000 lbs of Michigan cabbage and turn it into 40 barrels of Sauerkraut!
We're partnering up with some of our favorite farms for this endeavor. Tantre Farms of Chelsea has been certified organic since 1993. Green Things Farm of Ann Arbor is a member of the Tilian Farm Development Center, a group of amazing folks that are building a system of support for new farmers. We'll be trying to introduce a few of our farmer friends in updates throughout the campaign so keep your eyes peeled!
Sharing is Caring
The Brinery has been intimately involved in community efforts to reduce hunger since it's inception. If we reach our goal, a portion of the 12,000 lbs will go towards Food Gatherers.
Lacto-fermentation is a Gift
Like Yogurt, Kombucha, and Kefir, real raw-fermented Sauerkraut is a health-boosting elixir, full of the good bacteria that promote intestinal well-being. It's been said to bolster the immune system, fight the flu, and a study published in the Journal of Agricultural and Food Chemistry even concluded that sauerkraut is a cancer inhibitor.
The Brinery's sauerkraut is raw from start to finish. Most sauerkraut you can buy in a store has been heat canned to be shelf-stable. This method is consistent and efficient, but eliminates much of the probiotic quality of the kraut. The Brinery’s process is ages old, the result of thousands of years of food preservation research. The cabbage is simply sliced, mixed with salt, kneaded, sealed, and left to ferment for a month or more. This process of raw-fermentation results in an incredibly healthy product- not only are the raw enzymes of the vegetable left intact but they are joined by powerful lacto-bacterial cultures.
Sauerkraut is Ancient
Although most people think sauerkraut is a German invention, evidence of sauerkraut has been found as far back as 2,000 years ago in China. It was eaten by workers building the Great Wall of China, and it is thought that the Mongols took this fermented cabbage dish with them to Eastern Europe after they invaded China. Sauerkraut was a staple on sailing ships for years- the vitamin C present in the kraut helped fight scurvy, and the long shelf-life made it ideal for drawn-out voyages. Throughout history fermented foods have played a vital role in the physical and cultural development of the human race. We are true bacterial shepherds, forging a more perfect symbiosis with our intestine dwellers.
Stimulate Your Economy
Sauerkraut is a macro/micro wonder. Not only can the fermentation process improve our local food security and stimulate our monetary economy, it also improves our health and stimulates our inner economy. Please join us in building a stronger local foodshed through fermenting!
Risks and challenges
Really our only risks are those associated with working with fresh produce. We have to get all the cabbage and the barrels together and then make the kraut. It is always possible that some cabbage may go bad, but we deal with this on a daily basis. We have a good team together, ready to shred some Michigan cabbage!Learn about accountability on Kickstarter
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