Our Story.

Pickled Planet was started in 2002 with a free kitchen and some cabbage rubbed together vigorously. We’ve been making tasty sauerkraut ever since.

We are an on going experiment in economic recovery. We plan to begin profit sharing when the need for commited employees comes to play. Until then we pay a decent contract wage for our town and offer help when ever we can.

Long range we want to be a coop of 3-5 owners who share the passion for preserving organic produce and lactic acid fermentation as an art form and an important part of the emerging artisan food industry.

Pickled Planet is committed to life’s free expression and supports the emerging paradigm of presence and self imposed integrity.

Our Mission

Our mission is to produce and sell lacto-fermented foods with a brand that inspires humanity and raises awareness of their importance in out diet.

Our Vision

Our vision is to help return balance to our living systems: economic system by offering profit sharing and worker buy in options that will provide a real living wage to employees, while buying produce direct from farmers when ever we can. Digestive systems by providing lacto-ferments to our customers. Ecosystems by diverting waste streams out of landfills, using 100% organic ingredients, offering bulk options to our local markets and any store that wants it, and most of all by building our business model around what helps even if it costs more. To be honest all these systems are intimately connected and as time passes this web site will reveal more of that truth to you.

Why Are We Here?

Pickled Planet is a response to our modern world and its “diet gone mad” on hyper processed and pasteurized food. We are in pursuit of balance between our species, our ecosystems, and the business community. We are also here as a vehicle to share the concept of being an individual cell in the larger body of humanity and the universe in totality.

The way we see it, if microscopic lactic acid bacteria can bridge the gap from atmosphere, to barrel, to our guts, then we can bridge the gap between the bottom line and the planetary brine.