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.
At Hosta Hill, we’re not just fermenters, we’re farmers, too! From the very beginning we had a strong urge to get our hands in the dirt, growing ingredients that would be processed into delicious cultured vegetables. Growing crops also allows us to work with specific varieties of vegetables that do best in the fermentation process.
We currently farm 5 acres of mixed crops, specifically for our cultured products just a few miles from our kitchen facility. Various varieties of cabbage, carrots, radishes, garlic, hot peppers, and a handful of other crops are what fill our fields each year. We farm organically, with a focus on low impact farming, conscious of our surrounding ecosystem and valuable resources. Abe, who is savvy and loves projects, converted an Allis Chalmers G Tractor over to electric, this is the tractor we use for the majority of our cultivating.
Over the past year we've earned two farming grants, the Harold Grinspoon Award and a Beginning Farmer Grant from the Massachusetts Department of Agricultural Resources, to help us expand our operations and infrastructure on the farm.
Our love of local agriculture doesn’t stop in our own fields. As members of Berkshire Grown and Community Involved in Sustaining Agriculture (CISA), we’re also longtime supporters of other organic farmers in the region and we’re privileged to work closely with MX Morningstar Farm, Abode Farm CSA, Atlas Farm, Red Fire Farm, and Winter Moon Roots among others to source the majority of our ingredients for our products. We are committed to sourcing from local and sustainable farms and we take joy in building close relationships with these food system partners.
*UPDATE This 2018 season we are taking the year off farming! With the move to a beautiful new facility and the arrival of a baby in June we are simplifying in order to focus on these two big changes coming to our life and business. Follow us on Instagram or signup for our newsletter to stay in the loop of all the exciting changes that are sprouting!
Cultured Hot Sauce
This bright, spicy sauce will add delicious heat and flavor to any meal. Made with ripened Jalapeños, Garlic and Sea Salt. Three ingredients, that's it! 100% Hosta Hill grown.
The unique and bold flavors in our cultured vegetables develop slowly through wild fermentation, a natural preservation process that ensures delicious results in every batch. Deep, bold flavors in 4 different varieties: Sauerkraut, Crimson Kraut, Gochu Curry Kraut and Kimchi.
All the antioxidants, nutrients and probiotic power of our krauts and kimchi in liquid form. Perfect for salad dressings, marinades, cocktails or that post-workout energy shot.
We have various varieties available throughout the year. Here we get to experiment with limited edition runs outside our three main product lines. Seasonal varieties currently include, Garlic Scape Kraut, Ramp Kraut, Daikon Kimchi and cultured Mustard.