Getting Cultured is a collaboration between Maple Street Kitchen founder and food preservationist Betsy Wharton and farmer-turned-fermenter Dani Carson.
We feed your gut!
-
Our lacto-ferments contain living cultures, and are naturally probiotic.
-
The only preservatives we use are salt and spices.
-
Our ferments are made in traditional ceramic crocks for unbeatable flavor with none of the plastics.
-
We source ingredients from small farms using pesticide-free farming practices.
Our low carbon commitment
-
We strive to reduce waste at all stages in our production, from working in a shared-use and energy-efficient facility, selling in food in reusable bulk containers, and recycling jars through our Kraut share program.
-
All organic kitchen waste is composted on site.
-
We prevent food waste by using broken carrots, imperfect cabbages, and bruised onions in our ferments.
We celebrate local!
-
​We take pride in working directly with local farms to source ingredients during peak season and peak flavor.
-
We embrace seasonal variations in ingredients, flavor, and texture in our fermented recipes. No jar of our kraut is the same!
-
Rather than organic certification, we prioritize sourcing from nearby farms using regenerative agricultural practices.
-
In 2024, we sourced the bulk of our produce from multiple local farms: River Run Farm, Chi’s Farm, Wild Edge Farm, Hidden Penny Farm, and Tampopo Farm.
Now available in Port Angeles!
Scroll down for more information on where to find us.
Our crunchy and delicious ferments are currently available at:
Lincoln Park Grocery in Port Angeles
Pine and Eight in Port Angeles
Coming soon:
McPhee's in Port Angeles
Chi's Farm in Sequim
Summer Kraut Share Sign-ups Coming Soon!
Our Kraut share is a unique experience for locals to taste our entire product line over the course of 12 weeks while helping us reduce costs and footprint.
For information, follow us on Instagram @gettingculturedkraut
or subscribe to the newsletter on the Maple Street Kitchen homepage.
