Authentic Fermented Vegetables

Our goal is simple: work with nature to create the finest functional foods.

From regenerative agriculture to craft fermentation, quality and sustainability matter.

All good fermenters know that natural biological soil grows the most exceptional ingredients. This is our way of making even the simplest recipes taste exquisite. The health effect is a diverse culture of local gut-loving microbiology and their natural enzymes. The culinary effect is a delicious ready-to-eat living food; seasonally preserved, nutritionally superior, and ready to be enjoyed year-round.

No vinegars. No added sugar. No gluten. No pasteurization. No lab-grown biological cultures.

Kres uses the best plant ingredients, our local ecology, pure mineral salts, nature and time - it’s that simple. Our products are classically fermented in solid vessels - never in plastic. Raw authenticity is our pledge to you.

Wild Fermented Sauerkrauts

Ultra-local Ingredients. Traditional Preservation. Bold and Briny Flavors. Diverse Nutritional Profiles.

Our ancestors have enjoyed cabbage-based ferments for thousands of years! While research into the health benefits of fermented foods is evolving, the process of fermenting vegetables has been around for a very long time. In addition to helping food last longer, without pasteurization or artificial preservatives, lacto-fermentation enhances complexity and flavor while upholding that “raw crunch” texture that is so distinctive to high-quality fermented vegetables.

Eating fermented foods can help boost the beneficial microbiome in your gut. This is important because abundant and diverse populations of beneficial bacteria can improve digestion, enhance your immune system, fight off cancers, aid in weight loss, and improve brain function, among other things.*

At Kres Kitchen, we use classic fermentation methods and seasonal produce to create flavorful small-batch sauerkrauts for adding deliciousness to any meal. Our sauerkrauts are made to satisfy an eating plan focused on nutritional variety, culinary enjoyment and the ultimate in healthy food convenience.

NEW! Breakfast Kraut

A Kres Kitchen original made to elevate the first meal of the day. Adding fermented vegetables to your morning routine is a delicious and nourishing way to break the nighttime fast; the ultimate GLP-1 hack.

  • Leading perspectives

    Mark Hyman, M.D., a fifteen-time New York Times best-selling author, founder of The UltraWellness Center, and senior advisor to Cleveland Clinic Center for Functional Medicine recommends eating plenty of probiotic-rich foods like sauerkraut. He states that fermented foods can help your gut flora get and stay healthy, protect against inflammation, and aid in controlling blood sugar levels.

  • Leading perspectives

    Tim Spector, M.D., a British epidemiologist and researcher focuses on the relationship between nutrition, the gut microbiome, and health. He’s published multiple scientific papers and several books on the subject, including the “Diet Myth, “Spoon-Fed, and “Food for Life.

    Tim states that “everyone would be healthier if they had some fermented foods every day of their lives.“ He states that “little and often is better than consuming a large amount of fermented food once a week because you need to keep energising the microbes in your gut.” He also advises that we should “choose foods that have multiple microbes, to keep your diet as diverse as possible.”

  • Leading perspectives

    Marty Makary, M.D., a Johns Hopkins surgeon and researcher, has been a prominent voice on the link between chronic disease and U.S. health care practices. In his New York Times bestseller “Blind Spots,” he describes how adverse modifications to the microbiome may be at the root cause of many chronic diseases. Cautioning against trendy probiotics, many of which have not been scientifically evaluated, Dr Makary advocates for restoring balance in the microbiome.

    Dr. Makary is the current commissioner of the U.S. Food and Drug Administration (FDA).

  • Leading perspectives

    Casey Means, M.D., a metabolic health doctor, recommends regular consumption of fermented foods in her book “Good Energy.”

    Cate Shanahan, M.D., a physician and biochemist, lists fermented foods as one of the four pillars for optimal health in her book “Deep Nutrition.”

    Will Bulsiewicz, M.D., a gastroenterologist, is a big believer in the benefits of fermented foods in his book “Fiber Fueled.”

  • Leading perspectives

    David S. Ludwig, M.D. PhD, an endocrinologist and professor of nutrition at Harvard School of Public Health says that a meal plan that includes fermented foods can add depth to your diet.

    Susan Albers, PsyD, a psychologist at the Cleveland Clinic states that “Eating fermented foods is a powerful tool for nurturing your mental health by changing your microbiome.”

  • Leading perspectives

    Stanford School of Medicine researchers found that a diet rich in fermented foods enhances the diversity of gut microbes and decreases the molecular signs of inflammation.

    While high-fiber diets have been associated with lower rates of mortality, consumption of fermented food can help with weight maintenance and may decrease the risk of diabetes, cancer and cardiovascular disease.

    https://pubmed.ncbi.nlm.nih.gov/34256014/

Where to find Kres Kitchen

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From Farm to Fermentary… to You

Connecting you to the highest-quality fermented foods, long after the growing season ends.

What People are Saying about Kres Kitchen Sauerkrauts…