Vermont Probiotica

Home of the best Kimchi and Sauerkraut on the planet.

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About us

Vermont Probiotica LLC was started in 2013 with the idea that high quality Vermont grown produce could be bought, farmer direct, and naturally fermented in small batches to produce an extremely satisfying, healthy, and delicious food. This would not only bring more money into the hands of our local farmers, but also create an opportunity to pull monies into the state, increasing the states footprint and leadership in the farm to table movement.
Our passion is flavor. We believe in old world, starting with the best products we can find, processing them authentically, quickly and minimally. And allowing the natural fermentation process to do the rest! Our kimchi line is hand cut to traditional chop stick sized pieces and cold fermented in an oxygen free environment for a minimum of six weeks before being ready to pack for our customers. Our Sauerkraut is sliced not grated, allowing much more texture and flavor to be expressed. Our processes make for tart, crunchy, pro-biotic packed naturally lacto-fermented products that we feel are the best out there. Our growth in this last year is a testament, not only to the integrity of the products we create, but also to the dedication and care our farmers take in their jobs.
In short we are dedicated to helping farmers, communities, and people who love to eat delicious nutritious food.

Martin Smith

Co-owner - Chef of Gods

Bobby Connolly

Co-owner - Mad Scientist

Our Products

Made with love from our hands to yours. Bring some home and find the flavor you have been missing in life.

Original Kimchi

Our original Kimchi, crunchy, tart, refreshing, excellent balance. Made with local VT produce, Napa Cabbage, Scallion, Ginger, Garlic and Chilis slow cold fermented for flavor development. Fermented for six weeks prior to packaging. Retail units are 16oz, 12 per cs, bulk units by the gallon.

Vegan Kimchi

Vegan Kimchi, crunchy, tart, refreshing, excellent balance with floral notes. Made with local VT produce, slow cold fermented for flavor retention. Fermented for six weeks prior to packaging. Retail units are 16oz, 12 per case, bulk units by the gallon

Sauerkraut

Crisp, crunchy, and tart, made with local VT cabbage, and sea salt, slow cold fermented for six weeks prior to packaging. Retail units are 16oz, 12 per case, bulk units by the gallon

Recent Photos

Enjoy some of our recent photos.

Get in touch

We love feedback and the support of our customers. please feel free to reach out to us for any reason.

Vermont Probiotica
162 Pine Hill Drive
Northfield, VT 05663
Martin - Phone:(802) 279-4998