History
We started Firefly Kitchens in 2010 bringing our collective knowledge and passion together to create a line of naturally fermented products. For almost a year we used regular kitchen tools, rental kitchen space, and ceramic crocks to ferment small batches of kraut that we sold at local farmers' markets. After that start-up year, we moved into our own commercial kitchen space with fermentation tanks many times the size of our former crocks. Support from Whole Foods Market's Local Producer Loan Program allowed us to take the next steps toward growth and expansion, and we spent 2012 scaling up our production to meet the new and growing needs of local and regional stores. In 2014, we wrote Fresh & Fermented (Sasquatch 2014). It includes the recipes to all our products and 85 ways to use fermented vegetables in every day meals (from breakfast to dessert!). We now have distribution throughout the Pacific Northwest, southern California, Arizona, Nevada, Hawaii, and western Canada.
Specialties
Seattle's Firefly Kitchens products are naturally fermented organic vegetables (carrots, kimchi, or kraut blends). All ingredients are raw, unpasteurized, gluten free, and vegan; no sugar, heat, or vinegar is used in our fermentation process -- which is usually 4-6 weeks. People love Firefly's fresh and vibrant flavors, and benefit from the naturally occurring probiotics for daily digestive support. Product price range: $7-$12 US. We also offer Fermentation 101 classes throughout the year. For more information visit our website. Find us year round at the Ballard Sunday Farmers Market and at your favorite local retailer!