It started with a book. After reading “Salt: A World History,” by Mark Kurlansky, the wheels started turning for Andrew Sauter Sargent. He knew he liked sauerkraut and kim chi and decided to make his own. A friend of a friend made kraut for a living out on the east coast, so Andrew started researching small kraut producers on the east coast and west coast. 

He couldn't find anyone doing it in Wisconsin at the time, so he jumped in with both feet and started a small fermentation business. Andrew and his wife, Jennifer, make Wisconsin-grown, Wisconsin-processed lacto-fermented vegetables, including kim chi, green sauerkraut, and purple sauerkraut.

Named for a creek that runs through their property in Cornucopia, Wis., the Sauter Sargents’ Spirit Creek Farm uses vegetables grown in northwestern Wisconsin, by small organic (some certified, some not certified) producers.

The Sauter Sargents started making all their products by themselves, but the business has grown enough for them to hire some part-time, seasonal help.

“We are basically a small ‘mom-and-pop’ operation trying to make good food for people and support local agriculture in northern Wisconsin while raising three children and other agricultural pursuits,” Andrew said. You can find Spirit Creek Farm products at your favorite Outpost.