Lacto Fermented Foods from Whidbey Island, WA.
WHO THE HECK NEEDS MONEY NOW?
At Kansha Natural Foods, LLC we manufacture hand crafted, live culture fermented foods under the brand, "Britt’s Pickles". Our Company uses natural fermentation processes, proprietary recipes, and time-honored techniques to ferment vegetables and fruits in oak barrels and ceramic crocks. Our products are available in the Northwest through one distributor, a growing number of natural food stores, some restaurants, and direct to our beloved customers at Britt’s Pickles retail store which is located at Pike Place Market in lovely downtown Seattle. We are a locally owned company that supports regional farmers and suppliers, customers, and community.
WHERE ARE WE MAKING THIS STUFF?
We make Britt’s Pickles and other live culture fermented foods including sauerkraut, kimchi, meyer lemons, asparagus cauliflower and whatever else we can think of fermenting at our 1,450 sq. ft. kosher certified facility in Clinton, WA on Whidbey Island.
WHAT IS FERMENTING OVER THERE?
Well, we’re making some really good stuff on the island…
To start with, all of the Britt’s Pickles varieties are fermented in oak barrels, we have five fabulous flavors and we even sell bottles of the brine!
Britt’s “IPO” Pickles – Our IPO pickles (Initial Pickle Offering) are a traditional full sour, Kosher Dill, garlicky and sour…
Ginger & Pepper Pickles – Pleasingly pungent, made with ginger, peppercorns and a plethora of Asian spices…
Spicy Pickles– Some people drink coffee, others eat a pickle! Not too much heat, just right…
Hot & Sour Pickles – Our hottest pickle, made with lots of chili, chipotle pepper,and allspice. For those who like their pickle with a little more heat…
Deli Half Sour Pickles – Less acidic than the Full Sours, fermented for just long enough. Fresh cucumber taste and a favorite with kids and East Coast natives.
Bottled Pickle Brine – Start your day right with a shot of pickle brine in the morning (as do many of our friends down at the Market – we give them out for free). And it’s also good in salad dressings, sauces, and condiments.
FOOD SERVICE PRODUCTS
Market Kimchi – Made with napa cabbage, broccolini, carrots, apples, oranges, meyer lemons and more! A little bit of spicy and a whole lot of exotic flavors that seize your taste buds and tell ‘em to “Wake up, damn it!”…
Sauerkraut– Tradiitional sauerkraut, simply made with cabbage, carraway seeds and salt…
Pickled Meyer Lemons – Mouth puckering, aromatic fermented lemons. Great as a garnish on poultry or fish and commonly used in Morrocan cuisine. The possibilities are endless…
All five varieties of Britt’s Pickles IPO, Ginger & Pepper, Spicy, Hot & Sour, Deli Half Sours
Pickled Onions – Crisp and flavorful. Great on salads and sandwiches
Pickled Whole Cabbage – Yugoslavian style whole heads of fermented cabbage. A winter season special…
WHY ARE WE DOING THIS?
Well, you might say it’s all about the probiotic benefits….Lacto fermentation for pickling has been around for thousands of years. However, as the American food system became more industrialized the natural nutritional benefits of lactic acid bacteria were traded off for convenience and cost. Most pickles are produced in massive quantities, and are processed in a way that destroys the vitamin C and the live cultures in the pickles. Currently, traditional fermented foods are experiencing a renaissance as health conscious consumers become more aware of the overall benefits of raw, fermented vegetables.
Fermented foods such as sauerkraut, barrel pickles, kimchi, and nuka pickles have a rich history of tradition in many cultures. And so, it’s also about honoring the traditions from whence the foods originate. We use natural and organic (when available) ingredients and traditional methods and materials like wooden barrels and ceramic crocks.
It’s about making a great tasting product. No doubt about it! Check out what our customers have to say (see below…DO PEOPLE LIKE OUR PRODUCTS?).
And it’s about serving the local community and working with others to build a more sustainable food system – our farmers, distributors, and customers.
It’s about (a) fermenting revolution…
WHO DREAMED THIS STUFF UP?
Managing Member/Founder, Director of Research and Development, Project Manager
Britt has over thirty-five years’ experience in the organic and natural foods industry in business ownership, management and field operations. He has owned or managed companies that manufactured and distributed organic grain-based ingredients as well as retail consumer products. Britt also participated in the development of the first organic certification standards for food processing and has a strong background in organic crop plan production and supply chain management organic food manufacturers and the wholesale trade. He started this business in his sister's basement.
Managing Member, Director of Product Manufacturing
Deborah has held management and key positions for over twenty-two years in complex manufacturing processes and production. Throughout her history she has been responsible for fieldwork, analysis, and OSHA required safety training and regulations. Deborah has worked as a supervisor in production and shipping departments. She is experienced in daily operations, oversight of budgets, and quality control. Her commitment to health and her interest in fermentation lead her to the company.
Pike Place Market Store Manager & Food Service Program Manager
Andrew gained experience in the food industry having worked in a four star restaurant (Hotel Posta) in the Italian Alps as a sous-chef. Fluent in the French, Italian and German languages, from 2003 to 2009 Andrew worked as a French educator for L’Etoile du Nord French Immersion School in St. Paul, Minnesota. Andrew has worked with Rebecca Staffel of Deluxe-Foods, an artisanal jam company where he learned how to run a small entrepreneurial operation, helping it grow into a profitable business.
Adele Eustis is an artist and avid gardener. She has a career background in graphic arts and broadcast television. Her skills help with organizing, overseeing personnel and visual design. She has a basement-nothing fancy, just an ordinary basement. Someday it will be on the pickle posterity tour as the birth place of Britt's Pickles.
Robert L. Hunt
Managing Member, Director of Sales
Robert has over 30 years experience as one of the top Sales & Marketing executives in the Natural Products industry. He started in the industry in the 1970’s with one of the first organic product companies in the US. Robert has extensive experience in sales, marketing, public relations, advertising and packaging design in addition to experience in owning or managing manufacturing, distribution, and broker representative companies.
Ken Barnes has an MBA from University of Chicago. He is a commercial Real Estate Appraiser in Seattle. Nothing in his background specifically prepared him for his brother in law's pickle venture, however his creative financial mind is indispensable. He poses the right questions at each turn. He is also an artist, sculptor and has lots of tools… handy for building out Britt's shop and factory spaces.
WE’RE INTO PICKLES AND NEED SOME DOUGH
Right now all of our processing is done by hand and since Britt’s Pickles is experiencing growth beyond our wildest dreams and (not because we’re lazy or afraid of hard work) we really need to purchase some additional equipment which will increase product display at our retail store, shorten production time, and keep Deborah from fermenting a rebellion. And we need to make some improvements on our delivery truck. For this we need to raise a wad of cash in the amount of twelve thousand smackaroos…
WHAT SORT OF NEW STUFF DO WE NEED?
Well that’s the easy part. With your support Britt’s Pickles will be the proud owners of:
Scale with label printing capabilities $1,200
Packaging equipment, truck improvements $3,200
Food processor and blades $3,600
An additional Display Cooler at Pike Place $2,600
Additional Oak Barrels $1,400
TOTAL HELP NEEDED $12,000
DO PEOPLE LIKE OUR PRODUCTS?
"Oh goodness. Right now I am eating a pastrami sandwich with Dijon and some of the onions out of your container of half-sour pickles. It's heaven!" Taryn D. Bellingham, WA
"Picked up a jar of your ginger pepper pickles in Seattle before heading back to Vancouver. They barely made it over the boarder... So delish!!! (And love the label! We are Pickle People and appreciate your briny kindness) Watch out Bubby... Britt's in town." Vanessa P, Vancouver, BC
"Just polished off my autumn Harvest Kimchi...Been rationing it, but I caved tonight and ate it all. Right outta the container... Must get more! Absolutely the best I've ever had! (Thanks Adele!)" Jennifer B. Seattle, WA
"Tried your half sours for the first time on Sunday. Life changing! On Monday, went to PCC and bought the I.P.O.'s. By Tuesday, those were gone, too. Picked up some spicy this time, just waiting for lunch to eat some. So happy to have found you!" Kelly A. Seattle, WA
"Thank you for the most delicious Ginger Pepper Pickle! I can't wait until you can ship so I can ship them out to Indiana!!!! You were one of my favorite finds of our trip!!!!!" Angela S. Noblesville, IN
"Wow! Eating the ginger pepper pickles and I swear, I can taste the sun!" Carolyn C. Seattle, WA
"Wish I had some Britt's Pickles Pickle Brine here in NYC, most delicious and nutritious shot I've ever had!" Kira, K H. NYC, NY
"You have ruined me for all other sauerkraut. I hope you're happy." Anne M. Seattle, WA
"Wow! Your pickles are AMAZING. Everything I sampled was fantastic. I'll be back!" George T. Seattle, WA
WORDS FROM THE PRESS…
South Whidbey Record: Tasty treats from the briny deep abound at Clinton pickle shop
Seattle Magazine: Britt's Pickles: Perfectly Spiced, Preservative-Free
Seattle Magazine: Updated: Pucker Up! 2013 To Be the Year of the Pickle
Seattle Times: A fine pickle we've gotten into at Pike Place Market
Southern Weddings: Southern Spotting: Pickle Bar
Sunset Magazine: Britt’s Pickles
(1) Washing cucumbers that come right from the farm is labor intensive. If the pledge level reaches $22,000 we will purchase equipment for automated cucumber washing.
(2) We would like to introduce Britt’s Kimchi and Britt’s Sauerkraut in retail jars. If the pledge level reaches $32,000 we will implement Stretch Goal (1) and we will print labels and acquire the packaging equipment needed for the introduction of these two products.
(3) Many people who try Britt’s Pickles say they are the best they ever had. If the pledge level reaches $42,000 we will implement Stretch Goal (1) and (2) and schedule demos in our existing retail accounts to increase consumer awareness.
(4) Britt’s Pickles has been approved for placement in a major retail grocery chain but we have been hesitant to begin this growth without additional support. If the pledge reaches $62,000 we will implement all Stretch Goals and expand the placement of the brand in this Seattle area grocery store chain.
Risks and challenges Learn about accountability on Kickstarter
The Company uses fresh vegetables to create fermented products and is dependent upon the availability of fresh vegetables as a starting point. It is always possible that suitably good quality produce might not be available at any point in time, leaving a gap in our production schedule. The Company attempts to mitigate this through relationships with producers and vegetable distributors up and down the West Coast.
We need your support to help pay for extra equipment so we can keep up with the demand for Britt’s Pickles. Since we are still in the startup phase, we are forced to limit growth without additional capital. With your support we are confident that we can continue to provide these great products and spread the word about the benefits of fermented foods
Have a question? If the info above doesn't help, you can ask the project creator directly.
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Pledge $5 or moreYou selected
Receive a Britt’s Pickles Certificate of Thanks and our sincere gratitude.Estimated delivery:Ships within the US only
Pledge $25 or moreYou selected
Receive a Britt’s Pickles Certificate of Thanks and a Notice of Appreciation as one of Britt’s Pickle Supporters on our Facebook Page and a certificate for one pound of pickles redeemable at our Pike Place Market store..Estimated delivery:Ships within the US only
Pledge $50 or moreYou selected
Receive Notice of Appreciation as one of “Britt’s Pickle Supporters” on our Facebook Page, get your name engraved on the Britt’s Pickles “Barrel of Fame” which will be on display at Britt’s Pickles in Pike Place Market and receive a certificate for one pound of pickles and one pound of kimchi redeemable at our Pike Place Market store.Estimated delivery:
Pledge $125 or moreYou selected
Receive Notice of Appreciation as one of our Britt’s Pickle Supporters on our Facebook Page, get your name engraved on the Britt’s Pickles “Barrel of Fame” which will be located Pike Place Market, receive a certificate for one pound each of Britt's pickles, sauerkraut, and kimchi redeemable at Britt's Pickles in Pike Place Market, AND receive a Britt’s Pickle-ator with 3 Britt’s Pickles Spice Packs so you can make pickles at home.Estimated delivery:Ships within the US only
Pledge $250 or moreYou selected
Receive Notice of Appreciation as one of our “Britt’s Pickle Supporters” on our Facebook Page, get your name engraved on the Britt’s Pickles “Barrel of Fame” located at Pike Place Market, receive a Britt’s Pickle-ator and 3 Britt Pickles Spice Packs so you can make your own home pickles, and a certificate for 2 jars of Britt’s Pickles (one jar of pickles will be autographed by Britt) and 2 pounds of Kimchi redeemable at our retail store PLUS you will be sworn in as a “Britt’s Pickle Posse Deputy”. Pickle Posse Members are authorized to spread the word about the wonderful world of fermented foods. Pickle Posse Members will receive a real laminated "Pickle Posse Deputy" membership card. All Pickle Posse Members are deputized for one year.Estimated delivery:Ships within the US only
Pledge $500 or moreYou selected
Receive all of the rewards listed for our $250 level contributors PLUS you will be authorized to receive a free container of Britt’s featured PICKLE POSSE MEMBER FLAVOR OF THE MONTH ferment once every month for one year. Pickle Posse Members at the $500 level will receive a twelve month pickle punch card along with their real laminated "Pickle Posse Deputy" membership card which can be used to collect this Pickle Posse Member Special Ferment from Britt’s Pickles at Pike Place. Posse Members serving on Whidbey Island can collect their rewards from our facility in Clinton, WA. All Pickle Posse Members are deputized for one year.Estimated delivery:
Pledge $1,000 or moreYou selected
1 backer Limited (9 left of 10)
Receive all of the rewards listed for our $500 level contributors PLUS receive a two hour class on fermentation at our facility on lovely Whidbey Island. The class will be taught by the resident Pickle Masters, Britt Eustis and Deborah Noonan, who will provide a hands-on lesson so you can learn how to make pickles, sauerkraut and kimchi. This class offer is good for four people so you can bring three friends. Posse Members serving on Whidbey Island may collect their rewards from our facility in Clinton, WA. All Pickle Posse Members are deputized for one year.Estimated delivery:
- (30 days)