I have returned from my trip to Greenfield, Massachusetts, to visit the facilities of RealPickles.com. Dan Rosenburg was quite the host and my partner in sauerkraut fermentation, John Helms, and I sampled several recipes from his natural fermentation process.

We also discussed the business side of things. Food is a tough business to make a go of it. Farming it and selling it is one thing. Processing it is something completely different. It requires an entire set of rules and attorneys to figure most of them out. At the end of the day, its difficult to make a buck selling any processed food.

So, after several months of research, we've decided to keep our dreams of becoming the kings of fermented goodness to simply a hobby. Let us know if you want some homemade sauerkraut and/or pickles. We plan on producing several batches this year.

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Comment by Darryl Parker on March 26, 2008 at 6:17am
We are doing a special recipe of garlic, dill, caraway, and several other ingredients. Its a version of the RealPickles.com recipe. As soon as we have some cucumbers in we are going to try it out.
Comment by Carol Buie-Jackson on March 25, 2008 at 5:19pm
Put me on the list for both! And let me know if I can help.
Comment by Lisa Frame on March 25, 2008 at 4:54pm
Do you do garlickly dills? I love homemade pickles and pickle green beans and okra every year.

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