We are an independent business based in Western Massachusetts and committed to producing high quality, probiotic-rich Sauerkraut, Kimchi, and Hot Sauce. Packaged by hand and sold raw and unpasteurized, we take pride in our bold, vibrant healing foods.

As a part of our commitment to sustainable and equitable food systems, we source local and organic produce from passionate, independent farmers in New York and Massachusetts. Learn more about the organic farmers we work with here.

The unique and creative flavors in our cultured vegetables develop slowly through wild fermentation, a natural preservation process that enhances the nutrient availability and probiotic content of the vegetables we work with. Our fermented vegetables are made the traditional way: no vinegar, just vegetables, sea salt, and time!

The quality of our ingredients and compelling flavors of our recipes have helped us earn two consecutive Good Food Awards, recognizing “the most conscientious and talented craft food producers in the United States.”

We are proud members of the local food community in the Berkshire hills of Western Massachusetts, where we produce our Sauerkraut, Kimchi, and Hot Sauce for distribution at retail outlets, restaurants, and institutions from Boston to New York City.

Hosta Hill co-founders Abe Hunrichs and Maddie Elling

Hosta Hill co-founders Abe Hunrichs and Maddie Elling